Why You’ll Love This Recipe

I love how these little desserts bring together the best of both worlds—deep red velvet flavor with a creamy cheesecake layer. They’re stunning on a dessert table, easy to serve, and totally indulgent. Whether I make them for a holiday, party, or just to satisfy a sweet craving, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Base:

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 tablespoons unsweetened cocoa powder
1½ cups all-purpose flour
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Cheesecake Tops:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a mini muffin tin (24 cups) with paper liners.
In a medium bowl, I whisk together the melted butter and sugar until smooth. I add the eggs and beat until well combined.
I stir in the cocoa powder, flour, red food coloring, vanilla extract, vinegar, baking powder, and salt until just combined, being careful not to overmix.
I spoon the red velvet brownie batter into each liner, filling them about two-thirds full.
In a separate bowl, I beat the cream cheese, sugar, egg yolk, and vanilla until silky smooth.
I add about 1 tablespoon of the cheesecake mixture on top of each brownie base.
I bake for 18–20 minutes, just until the brownie edges are set and the cheesecake tops are puffed and slightly golden.
I let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
I chill them in the refrigerator for at least 1 hour to set the cheesecake layer before serving.

Servings and timing

Serves: 24 mini bites
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 40 minutes
Calories: Approximately 160 kcal per bite

Variations

Use gel food coloring for a richer red hue with less liquid.
Add mini chocolate chips to the brownie batter for extra fudginess.
Swirl the cheesecake layer slightly into the brownie layer for a marbled effect.
Sprinkle crushed Oreo cookies or red velvet crumbs on top before baking for added texture.
Make them in regular muffin tins for larger individual servings—just increase the bake time by 5–7 minutes.

Storage / reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. They’re best served chilled or at room temperature. For longer storage, I freeze them on a baking sheet until firm, then transfer to a freezer bag. I thaw overnight in the fridge before serving.

FAQs

Can I make these ahead of time?

Yes—these are great for make-ahead! I chill them overnight and serve the next day—they actually taste better once the cheesecake sets fully.

Do I need to use cupcake liners?

Liners make removal easier, especially with the soft cheesecake tops. If I skip them, I grease the pan very well and cool completely before removing.

Can I substitute another flavor instead of red velvet?

Sure—I’ve used classic chocolate brownie batter as the base and still kept the cheesecake layer for a delicious variation.

How do I know when they’re done baking?

The edges should look set and the cheesecake should puff slightly but still have a soft center. They’ll firm up as they cool.

Can I make this gluten-free?

Yes—I swap the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version. Everything else stays the same.

Conclusion

These Red Velvet Brownie Cheesecakes are one of my favorite mini desserts. They’re festive, rich, and so easy to share—or keep all to myself. With a fudgy red velvet base and creamy cheesecake top, they make every bite feel like a celebration. Whether for holidays, birthdays, or anytime I want a wow-worthy treat, these always deliver.