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Mini Cheesecakes with Red Velvet Brownie Base

Indulgent mini cheesecakes with a rich red velvet brownie base, combining creamy cheesecake and chocolatey flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 180 kcal

Ingredients
  

For the Brownie Base

  • 1 box red velvet brownie mix Saves time and provides consistent results.
  • 1/3 cup vegetable oil Keeps brownies moist.
  • 1 large egg For binding.

For the Cheesecake Filling

  • 8 oz cream cheese, softened Avoid lumps by softening before mixing.
  • 1/2 cup sugar Sweetens the cream cheese.
  • 1 tsp vanilla extract Adds depth to the flavor.
  • 1 large egg For the cheesecake filling.
  • 1 cup sour cream Adds richness and tanginess.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Line a muffin tin with cupcake liners.
  • In a mixing bowl, combine the red velvet brownie mix, vegetable oil, and 1 egg. Mix until well combined.

Assembly

  • Fill each cupcake liner about halfway with the brownie mixture.
  • In another bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
  • Add the second egg to the mixture and mix until fully incorporated.
  • Gently fold in the sour cream.
  • Pour the cheesecake mixture over the brownie base in each cupcake liner.

Baking

  • Bake for 20-25 minutes until the edges are set but the centers are slightly jiggly.
  • Let them cool completely, then refrigerate for at least 2 hours before serving.

Notes

Room temperature ingredients work best. Avoid overbaking to ensure a creamy center.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 12g
Keyword brownie base, Dessert Recipe, Easy Baking, Mini Cheesecakes, Red Velvet
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