Red Velvet Brownie Bottom Mini Cheesecakes are a stunning dessert that combines the best of two worlds: rich, fudgy brownies and creamy cheesecake. These bite-sized treats are not only visually appealing with their vibrant red color but also provide a delightful balance of flavors and textures.
Ingredients:
For the Brownie Bottom:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon red food coloring
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, mix the melted butter and sugar until well combined. Add the egg, vanilla extract, and salt, mixing until smooth.
- Stir in the cocoa powder, flour, and red food coloring until fully incorporated. The batter will be thick.
- Spoon about 1 tablespoon of the brownie batter into the bottom of each muffin cup, pressing it down slightly to form an even layer.
- In a separate bowl, beat the softened cream cheese and sugar until smooth. Add the egg, vanilla extract, and flour, mixing until well blended.
- Pour the cheesecake mixture over the brownie layer in each muffin cup, filling them about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.
- Allow to cool completely in the pan before transferring to the refrigerator to chill for at least 2 hours. Serve chilled.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes (plus chilling time)
Kcal: 290 kcal | Servings: 12 mini cheesecakes
#RedVelvetBrownies #MiniCheesecakes #Dessert #Baking #SweetTreats #CheesecakeLovers #RedVelvet #IndulgentDesserts #EasyRecipes #PartyTreats #ComfortFood #ChocolateDessert