Red Velvet Brownie Bottom Mini Cheesecake
Yields: 12 mini cheesecakes
Prep Time: 25 mins
Bake Time: 20–25 mins
Chill Time: 4 hrs or overnight
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Ingredients
Red Velvet Brownie Base
½ cup unsalted butter, melted
1 cup granulated sugar
¼ cup unsweetened cocoa powder
1 tbsp red food coloring
1 tsp vanilla extract
1 large egg
¾ cup all-purpose flour
⅛ tsp salt
Cheesecake Layer
16 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
½ cup sour cream
Optional: 1 tbsp flour (for a firmer texture)
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Instructions
1. Preheat oven:
To 325°F (160°C). Line a muffin tin with cupcake liners or use a silicone mini cheesecake pan.
2. Make brownie base:
Mix melted butter, sugar, cocoa, food coloring, vanilla, and egg.
Stir in flour and salt just until combined.
Scoop about 1–2 tbsp into each cavity and press evenly.
Bake for 8 minutes (not fully baked). Remove from oven but leave oven on.
3. Make cheesecake layer:
Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time. Mix in sour cream.
Pour over brownie layer, filling ¾ full.
4. Bake:
Bake 15–17 mins until centers are slightly jiggly.
Cool completely, then chill for at least 4 hours or overnight.
5. Garnish (optional):
Pipe whipped cream or cream cheese frosting on top.
Add red velvet crumbs or mini brownie chunks.
