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Red Velvet Brownies Bottom Mini Cheesecakes

Red Velvet Brownies Bottom Mini Cheesecakes feature a soft red velvet brownie base topped with creamy vanilla cheesecake, baked into individual portions that are rich, balanced, and easy to serve.
Calories:
Author: Sandra Myers

Ingredients

For the Red Velvet Brownie Base

  • ½ cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • ¼ cup cocoa powder
  • ¾ cup all purpose flour
  • ¼ teaspoon salt

For the Cheesecake Layer

  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F and grease a 12 cup muffin tin or line with paper liners.
  • Whisk melted butter and sugar until smooth, then mix in eggs, vanilla, red food coloring, and vinegar. Stir in cocoa powder, flour, and salt just until combined.
  • Divide the brownie batter evenly into the muffin cups, filling each about one third full and smoothing the tops.
  • Beat the cream cheese and sugar until smooth, then mix in eggs and vanilla until creamy.
  • Spoon the cheesecake batter over the brownie layer, filling each cup nearly to the top and gently tapping the pan to release air bubbles.
  • Bake for 18 to 20 minutes, until the centers are set and the edges are lightly golden.
  • Cool completely in the pan, then remove and serve at room temperature or chilled.