Description
Delicious mini cheesecakes with a red velvet brownie base topped with a creamy cheesecake layer.
Ingredients
Scale
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup cocoa powder
- 1–2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake)
- 1 large egg (for cheesecake)
- 1 teaspoon vanilla extract (for cheesecake)
Instructions
- Prepare the pan by lining a muffin pan with paper liners.
- Make the brownie batter by blending melted butter, granulated sugar, and eggs until silky. Stir in cocoa powder, red food coloring, vanilla, and flour until just combined.
- Fill the muffin cups with brownie batter, filling each about halfway.
- Mix the cheesecake layer by beating cream cheese until smooth, adding sugar, egg, and vanilla until creamy.
- Add the cheesecake mixture over the brownie layer without swirling.
- Bake in a preheated oven at 350°F for 20-25 minutes until edges are firm and centers are slightly jiggly.
- Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
For best results, make these a day in advance and keep them refrigerated. You can experiment with flavors by adding nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg