Mini cheesecakes on red velvet brownie base topped with whipped cream

Mini Cheesecakes with Red Velvet Brownie Base

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Mini Cheesecakes with Red Velvet Brownie Base: A Cozy Treat to Share

There’s something irresistibly cozy about the blend of rich red velvet and creamy cheesecake. As the holiday season approaches, my heart leans toward recipes that whisper warmth and comfort. I remember baking with my grandmother, her laughter filling the kitchen as we crafted our favorite treats together. Those moments were infused with sweet memories, much like these Mini Cheesecakes with Red Velvet Brownie Base. Each bite envelops you in a creamy, tender embrace that feels like a warm hug on a chilly day.

If you’re on the lookout for an easy weeknight dessert that will impress your family and friends, then you’ve found the right recipe! These delightful mini cheesecakes are just the thing to add a touch of happiness to your dining table. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

  • Quick to prepare and bake, making it a fantastic last-minute dessert option for gatherings.
  • Family-friendly and easy to involve the kids. Who wouldn’t want to help create these sweet treats?
  • Perfectly portioned for individual servings, allowing for a delightful experience that feels personal.
  • Indulgently creamy yet pleasantly robust, with the delicious contrast of the red velvet brownie base.
  • This crowd-pleasing dessert is sure to impress, making it suitable for any occasion, from holiday parties to casual dinners.

What You’ll Need

Gather these simple ingredients to create your Mini Cheesecakes with Red Velvet Brownie Base:

  • 3 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup red velvet brownie mix
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

How to Make Mini Cheesecakes with Red Velvet Brownie Base

Let’s make it together, step by step:

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin to ensure easy release later.
  2. In a mixing bowl, combine the melted butter, red velvet brownie mix, and 1 egg. Stir until well blended and smooth.
  3. Distribute the brownie mixture evenly into the muffin tin, filling each cup about halfway.
  4. In another bowl, beat the softened cream cheese, 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth and creamy.
  5. Pour the luscious cream cheese mixture over the red velvet brownie base in each cup, allowing it to swirl beautifully.
  6. Bake in the preheated oven for about 20 minutes, or until the mini cheesecakes are set and slightly golden on top.
  7. Let them cool for a moment before removing from the tin. Enjoy your mini cheesecakes warm or chilled!

Delicious Variations to Try

Feel free to get creative with your mini cheesecakes! Here are a few delightful twists:

  • Chocolate Chip Delight: Add semi-sweet chocolate chips to the cream cheese mixture for a rich and delightful bite.
  • Berry Topped Bliss: Top your mini cheesecakes with fresh raspberries or strawberries to add a zesty fruitiness that balances the richness.
  • Nutty Flavor: Sprinkle crushed walnuts or pecans on top for an indulgent crunch that harmonizes beautifully with the soft texture.
  • Caramel Drizzle: Finish with a drizzle of homemade caramel sauce for a sweet, sticky finish that elevates the entire dish.

Chef Emma’s Helpful Tips

To ensure you have the perfect cheesecake experience, consider these helpful tips:

  • Make-Ahead Magic: These mini cheesecakes can be made a day in advance; simply store them in the fridge until you’re ready to serve.
  • Ingredient Swaps: If you don’t have red velvet brownie mix on hand, you can use a chocolate brownie mix for a different but equally scrumptious flavor.
  • Easy Slicing: To easily release your mini cheesecakes from the muffin tin, run a butter knife around the edges before removing them.
  • Storage Suggestions: Store any leftovers in an airtight container in the refrigerator, and they’ll keep well for up to four days!

Nutrition Information per Serving

Here’s what’s inside these delightful treats:

  • Serving Size: 1 mini cheesecake
  • Calories: 200
  • Carbohydrates: 24g
  • Sugar: 16g
  • Fat: 10g
  • Protein: 3g
  • Sodium: 150mg

Frequently Asked Questions

  1. Can I make this ahead?
    Yes! You can prepare these mini cheesecakes a day before and refrigerate them.

  2. Can I use different ingredients?
    Absolutely! You can switch out the red velvet brownie mix for chocolate or even a gluten-free version if desired.

  3. How do I store leftovers?
    Keep them in an airtight container in the fridge for up to four days.

  4. How long does it last?
    These mini cheesecakes are best enjoyed fresh but will last in the fridge for four days.

A Cozy Closing Note

These Mini Cheesecakes with Red Velvet Brownie Base are more than just a dessert; they’re a sweet reminder of that cozy haven we create in our kitchens. As you savor each bite, I hope you’ll feel the love and warmth that goes into every layer. So go ahead, save this delightful recipe to your cozy dessert board for those times when you need a sweet pick-me-up! Happy baking!

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Mini Cheesecakes with Red Velvet Brownie Base

  • Author: Chef Emma
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

Delightful mini cheesecakes with a rich red velvet brownie base, perfect for cozy gatherings.

Ingredients

Scale
  • 3 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup red velvet brownie mix
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin to ensure easy release later.
  2. In a mixing bowl, combine the melted butter, red velvet brownie mix, and 1 egg. Stir until well blended and smooth.
  3. Distribute the brownie mixture evenly into the muffin tin, filling each cup about halfway.
  4. In another bowl, beat the softened cream cheese, 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth and creamy.
  5. Pour the cream cheese mixture over the red velvet brownie base in each cup, allowing it to swirl.
  6. Bake for about 20 minutes, or until set and slightly golden on top.
  7. Let cool before removing from the tin. Enjoy warm or chilled!

Notes

These mini cheesecakes can be made a day in advance and stored in the fridge. Feel free to switch out ingredients and get creative with toppings!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 200
  • Sugar: 16g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: mini cheesecakes, red velvet, dessert, baking, holiday treats

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