Mini Red Velvet Brownie Cheesecakes As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share Total Time 42 minutes + 2 hours chilling Prep Time 20 minutes Cook Time 22 minutes Rating 5 out of 5 stars (2) Ingredients 12 cheesecakes Brownie Layer1/4 cup (55g) unsalted butter, melted and cooled1/2 cup (100g) granulated sugar1 large egg, room temp1/2 tsp vanilla extract3 tbsp all purpose flour, or gluten free all purpose baking flour1/2 cup (45g) cocoa powderPinch of salt12 OREO cookies, regular or gluten freeRed Velvet Cheesecake8 oz full fat cream cheese, room temp1/4 cup (50g) granulated sugar1/4 cup (60g) sour cream, room temp1 large egg, room temp1/2 tsp vanilla extract1 tbsp cocoa powder2 tsp red food coloringCream Cheese Whip4 oz cream cheese, room temp1/4 cup (55g) unsalted butter, room temp1 cup (120g) powdered sugar1/4 cup (55ml) heavy whipping cream1/4 tsp vanilla extract3–4 crushed OREO cookies, regular or gluten free Calories DessertsKid-FriendlyBakingDairyEggsValentine's DayDinner PartiesIntermediateQuick and EasySweetCreamy ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Brownie Layer Step 2 Preheat the oven to 350F and line a cupcake tin with 12 paper liners. Step 3 In a large mixing bowl, whisk together the sugar and egg vigorously until pale and light (about 1 minute of fast whisking). Step 4 Pour in the melted butter and vanilla. Make sure the butter isn’t hot to the touch, but it can still be slightly warm. Whisk to combine. Step 5 Switch to a rubber spatula and mix in the cocoa powder, flour, and salt. Fold the batter until smooth and thick. Step 6 Transfer the batter to a piping bag or a ziplog bag. Snip off the end and pipe about 1 1/2 tbsp sized dollops into each cupcake liner. Don’t worry about piping in a perfectly even layer of brownie as we’ll smooth them out in the next step. I also recommend holding the liner in place with one hand and piping with the other to prevent the liner from moving as you pipe. Step 7 Next, use the back of a spoon to spread the batter out, just until it touches the edges of the cupcake liner (see picture in post for reference). If you’re having trouble with the spoon sticking too much, give it a light spritz of nonstick spray and continue to spread out the batter. Step 8 Bake for 5 minutes, then remove from the oven and drop the temperature to 325F. Step 9 Let the brownies cool for about 5 minutes, then gently press one OREO into the center of each brownie cup. Step 10 Red Velvet Cheesecake Step 11 In a large mixing bowl, mix together the room temperature cream cheese and sugar using a hand or stand mixer which the paddle attachment. Step 12 Once smooth, scrape down the bowl and add the sour cream, egg, and vanilla. Mix until well combined. Step 13 Scrape down the bowl again and mix in the cocoa powder. Step 14 Finally, mix in the red food coloring starting at a low speed and then gradually work your way up to medium speed. This will prevent the dye from splashing out of the bowl. Step 15 Give the batter one final mix with a rubber spatula to ensure all ingredients are completely mixed together. Step 16 Pour the batter into a piping bag or ziplock bag and snip off the end. Pipe on top of the brownie and OREO base, filling each liner nearly to the top. Step 17 Give the pan a couple taps and shakes to level out the cheesecake. Step 18 Bake for 12 minutes, then turn the oven off and continue to bake for another 5 minutes. The cakes should be puffed with a very slight indent in the center. Step 19 Allow the cupcakes to cool at room temperature for about 30 minutes, then carefully lift them out of the pan onto a wire rack or tray (or anything that will fit in your refrigerator). Let the cheesecakes chill for at least 2 hours or overnight. If you choose to chill overnight, cover to cupcakes to prevent them from drying out. Step 20 Cream Cheese Whip Step 21 In a small mixing bowl, mix together the cream cheese and butter using a hand or stand mixer with the whisk attachment. Step 22 Once combined, mix in the powdered sugar until smooth. Step 23 Pour in the heavy cream and vanilla and whip on high speed until light and fluffy. Step 24 Transfer the whip to a piping bag fitted with a large round tip, or a ziplock bag with a corner snipped off. Step 25 Pipe dollops of the whip on top of each chilled cheesecake and top with a sprinkling of crushed OREO cookies. Step 26 Store in the refrigerator an an air tight container where they will keep for up to 5 days. Chef’s notes To ensure the brownie crust is the right consistency, the batter is made completely from scratch.Use dark cocoa powder for a rich color and flavor, recommended: Hershey’s Special Dark Cocoa.Use parchment paper cupcake liners to prevent sticking.