Mini Cheesecakes with Red Velvet Brownie Base
These delightful mini cheesecakes combine a creamy filling atop a rich red velvet brownie base, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box red velvet brownie mix
- 1/2 cup butter, melted
- 1 egg
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease your mini cheesecake pan.
- Mix the red velvet brownie mix with the melted butter and 1 egg until fully combined.
- Pour the batter into each cavity of the mini cheesecake pan, filling them halfway.
- Beat softened cream cheese, sugar, and vanilla extract until smooth.
- Incorporate 1 egg, sour cream, and flour, mixing until homogenous.
- Pour the cream cheese filling over the brownie base in each cavity, filling them nearly to the top.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool for about 10 minutes before removing from the pan.
- Chill in the fridge for at least 2 hours before serving.
Notes
These mini cheesecakes can be made a day in advance and taste even better after chilling overnight. Customize with chocolate swirls or fresh toppings!
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cheesecake, mini desserts, red velvet, brownie, baking