Red Velvet Brownies Bottom Mini Cheesecakes

 

 

Red Velvet Brownies Bottom Mini Cheesecakes

Red Velvet Brownies Bottom Mini Cheesecakes

Ingredients:

For the Red Velvet Brownie Base:

- 1/2 cup unsalted butter, melted

- 1 cup granulated sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- 1 tablespoon red food coloring

- 1 teaspoon white vinegar

- 1/4 cup cocoa powder

- 3/4 cup all-purpose flour

- 1/4 teaspoon salt

For the Cheesecake Layer:

- 16 oz cream cheese, softened

- 1/2 cup granulated sugar

- 2 large eggs

- 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.

2. Make the Red Velvet Brownie Base: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, red food coloring, and white vinegar, mixing until fully combined. Stir in the cocoa powder, flour, and salt until just combined.

3. Fill the Muffin Tin: Divide the red velvet brownie batter evenly among the muffin cups, filling each about 1/3 full. Smooth the tops with a spoon.

4. Make the Cheesecake Layer: In another bowl, beat the softened cream cheese and sugar until smooth. Add the eggs and vanilla extract, mixing until fully combined.

5. Add the Cheesecake Layer: Spoon the cheesecake batter on top of the brownie layer in each muffin cup, filling to the top.

6. Bake: Bake for 18-20 minutes, or until the cheesecakes are set and the edges are lightly golden. Let them cool completely in the pan before removing.

7. Serve: Once cooled, remove the mini cheesecakes from the muffin tin and enjoy the perfect combination of red velvet brownie and creamy cheesecake!

Prep Time: 20 minutes | Bake Time: 20 minutes | Total Time: 40 minutes

Kcal: 300 kcal per mini cheesecake | Servings: 12 mini cheesecakes