Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cheesecake Brownie Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 106 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 30 brownie bites 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Red Velvet Cheesecake Brownie Bites are a delightful treat combining rich, fudgy red velvet brownie with a creamy cheesecake center, perfect for parties or an indulgent snack. Baked in a mini muffin pan, they boast a beautiful swirl of vibrant red brownie and luscious cheesecake filling, delivering a balance of chocolaty and tangy flavors in every bite.

Ingredients

Scale

For the brownies:

  • 8 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/8 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 2 large eggs, lightly whisked
  • 3/4 cup all-purpose flour

For the cheesecake filling:

  • 1 (8-oz.) package cream cheese, softened
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Grease a mini muffin pan thoroughly with cooking spray to ensure the brownie bites do not stick.
  2. Make the brownie batter: In a large bowl, combine melted butter, sugar, cocoa powder, vanilla extract, red food coloring, and salt. Stir well until all ingredients are well blended. Then stir in the white vinegar. Add the lightly whisked eggs and mix until smooth. Fold in the all-purpose flour gently just until incorporated to avoid overmixing.
  3. Prepare the cheesecake filling: Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese with sugar, vanilla extract, and egg yolk until the mixture is smooth and creamy. Transfer this cheesecake mixture to a piping bag or a sealable plastic bag with a small tip cut off for easy piping.
  4. Assemble the brownie bites: Using a small ice cream scoop or two small spoons, spoon about 1 tablespoon of brownie batter into each well of the mini muffin pan. Pipe approximately 1 teaspoon of cheesecake filling on top of the brownie batter in each cavity. Then add another teaspoon of brownie batter over the cheesecake. Take a toothpick and gently swirl the brownie and cheesecake mixtures together to create a marbled effect.
  5. Bake: Place the pan in the preheated oven and bake for about 12 minutes, or until the cheesecake filling is fully cooked and the brownie edges are set. Keep an eye on them so they don’t overbake.
  6. Cool and serve: Remove the pan from the oven and let the brownie bites cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes removal easier.

Notes

  • Store the brownie bites in an airtight container in the refrigerator to keep them fresh for 3 to 5 days.
  • Place parchment or wax paper between layers if stacking to prevent sticking.
  • Freezing is not recommended as it can alter the creamy texture of the cheesecake center and affect the overall consistency.

Find it online: https://oliviadinner.com/red-velvet-cheesecake-brownie-bites-recipe/