Description
Red velvet brownie cheesecake bites with a fudgy base and creamy cheesecake top. Mini, festive, and perfect for holidays or dessert trays.
Ingredients
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 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners.
In a bowl, whisk together melted butter and sugar. Add eggs and beat well.
Stir in cocoa, flour, food coloring, vanilla, vinegar, baking powder, and salt until just combined.
Fill each muffin cup about two-thirds full with red velvet brownie batter.
In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Spoon about 1 tablespoon of the cheesecake mixture over each brownie base.
Bake for 18–20 minutes, until brownie edges are set and cheesecake tops are puffed and slightly golden.
Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Chill for at least 1 hour before serving.
Notes
Add chocolate chips to the brownie batter for extra richness.
Use gel food coloring for deeper red color.
Swirl cheesecake slightly for a marbled look.
Make in regular muffin tins for larger treats—add 5–7 minutes to bake time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Holiday
- Method: Baked
- Cuisine: American
