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Red Velvet Brownie Bottom Mini Cheesecakes

Decadent, bite-sized desserts featuring a rich red velvet brownie base topped with a smooth, creamy vanilla cheesecake layer.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American, Holiday
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Base
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring liquid
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1 pinch salt
Cheesecake Layer
  • 16 oz cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs room temperature
Garnish
  • as needed red candied fruit diced, for topping

Equipment

  • 12-cup muffin tin
  • Paper cupcake liners
  • Hand mixer or stand mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
  2. For the brownie base, whisk melted butter, sugar, and cocoa powder. Stir in vanilla and red food coloring.
  3. Whisk in 2 eggs, then gently fold in the flour and salt until combined.
  4. Divide the batter among the muffin cups (about 1-1.5 tbsp each). Bake for 10 minutes, then remove from oven.
  5. For the cheesecake, beat softened cream cheese until smooth. Add sugar and vanilla and mix well.
  6. Mix in 2 eggs on low speed just until combined. Do not overmix.
  7. Spoon the cheesecake batter over the baked red velvet layers, filling to the top.
  8. Bake for 18-20 minutes until the centers are set. Cool completely in the pan, then chill in the refrigerator for at least 3 hours.
  9. Remove liners and top with diced red candied fruit before serving.

Notes

Ensure cream cheese and eggs are at room temperature to avoid a lumpy batter. Chill thoroughly before removing the paper liners.