Red Velvet Bottom Cheesecake Mini Brownies
The best of both worlds — fudgy red velvet brownies topped with creamy cheesecake, baked into mini bites!
These Red Velvet Bottom Cheesecake Mini Brownies are a show-stopping treat that looks fancy but is surprisingly simple to make. The rich red velvet brownie base pairs perfectly with the smooth, tangy cheesecake topping — all baked into bite-sized portions that are perfect for parties, lunchboxes, or an indulgent afternoon snack.
🛒 Ingredients (Makes ~12 mini brownies):
For the red velvet layer:
- ½ cup (1 stick) butter, melted
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- ⅓ cup cocoa powder
- ½ cup flour
- Pinch of salt
For the cheesecake layer:
- 8 oz (225g) cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a bowl, whisk melted butter, sugar, egg, vanilla, and red food coloring. Mix in cocoa powder, flour, and salt until just combined.
- Divide the red velvet batter into muffin cups, filling each about ⅔ full.
- In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Spoon a dollop of cheesecake mixture on top of each brownie and swirl with a toothpick.
- Bake for 15–18 minutes or until set. Cool completely before serving.
🧁 Tips:
- Use gel food coloring for a more vibrant red
- Let them chill in the fridge for clean cuts
- Top with chocolate chips or berries before baking for extra flair
