These Red Velvet Bottom Cheesecake Mini Brownies are a truly decadent treat that brings together the best of three beloved desserts. The classic red velvet cake flavor forms a moist and velvety base, topped with a creamy, tangy cheesecake layer and finished with a rich, fudgy brownie top. Each bite delivers a perfect harmony of chocolate, cream cheese, and smooth texture. Ideal for parties, dessert spreads, or anytime you want a bite-sized indulgence, these mini brownies are as delicious as they are visually stunning.
Ingredients
For the Red Velvet Layer:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Brownie Layer:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan:
Preheat your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving some overhang to make it easier to remove the brownies later. - Make the red velvet layer:
In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. In a separate bowl, combine buttermilk, oil, egg, vanilla, and red food coloring. Gently mix the wet ingredients into the dry until just combined. Spread this batter evenly into the prepared pan. - Prepare the cheesecake layer:
Beat the cream cheese and sugar together until smooth. Add the egg and vanilla, then mix until creamy. Pour this cheesecake mixture evenly over the red velvet batter. - Make the brownie layer:
In another bowl, whisk melted butter and sugar together. Add eggs one at a time, mixing well after each addition. Stir in cocoa powder, flour, salt, and vanilla until smooth. Pour the brownie batter evenly over the cheesecake layer. - Bake:
Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. - Cool and cut:
Allow the brownies to cool completely in the pan. Use the parchment overhang to lift them out. Cut into mini squares and serve.
Notes
- Cream cheese: Make sure it is softened to create a smooth cheesecake layer without lumps.
- Red food coloring: Use gel food coloring to achieve a vibrant color without making the batter too thin.
- Pan size: A 9×9-inch pan results in thicker brownies. You can use an 8×8-inch pan for even thicker layers, but be sure to adjust the baking time accordingly.
- Doneness: The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
- Serving suggestion: These mini brownies pair perfectly with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Red Velvet Bottom Cheesecake Mini Brownies
- Total Time: 1 hour 5 minutes
- Yield: About 24 mini brownies 1x
- Diet: Vegetarian
Description
These mini brownies feature a luscious red velvet base topped with a creamy cheesecake layer and finished with a rich fudgy brownie topping. They’re perfect for celebrations or any time you crave a decadent dessert that’s both beautiful and delicious.
Ingredients
Red Velvet Layer:
-
1 cup all-purpose flour
-
½ cup granulated sugar
-
2 tablespoons unsweetened cocoa powder
-
½ teaspoon baking powder
-
¼ teaspoon salt
-
½ cup buttermilk
-
2 tablespoons vegetable oil
-
1 large egg
-
1 teaspoon vanilla extract
-
1 tablespoon red food coloring
Cheesecake Layer:
-
8 oz cream cheese, softened
-
¼ cup granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
Brownie Layer:
-
½ cup unsalted butter, melted
-
1 cup granulated sugar
-
2 large eggs
-
⅓ cup unsweetened cocoa powder
-
½ cup all-purpose flour
-
¼ teaspoon salt
-
½ teaspoon vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
-
Make red velvet layer: mix dry ingredients, then wet ingredients, combine, and spread in pan.
-
Prepare cheesecake layer: beat cream cheese and sugar, add egg and vanilla, pour over red velvet.
-
Make brownie layer: combine melted butter and sugar, add eggs, then cocoa, flour, salt, and vanilla. Pour over cheesecake.
-
Bake 40–45 minutes until a toothpick comes out with moist crumbs.
-
Cool completely before cutting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
