Mini Red Velvet Brownie Cheesecakes

The final dish
As seen on
Butternut bakery
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 Layer
  • 1/4 cup (55g) unsalted butter, melted and cooled
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temp
  • 1/2 tsp vanilla extract
  • 3 tbsp all purpose flour, or gluten free all purpose baking flour
  • 1/2 cup (45g) cocoa powder
  • Pinch of salt
  • 12 OREO cookies, regular or gluten free
  • Red Velvet Cheesecake
  • 8 oz full fat cream cheese, room temp
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) sour cream, room temp
  • 1 large egg, room temp
  • 1/2 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 2 tsp red food coloring
  • Cream Cheese Whip
  • 4 oz cream cheese, room temp
  • 1/4 cup (55g) unsalted butter, room temp
  • 1 cup (120g) powdered sugar
  • 1/4 cup (55ml) heavy whipping cream
  • 1/4 tsp vanilla extract
  • 3–4 crushed OREO cookies, regular or gluten free
DessertsKid-FriendlyBakingDairy
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Preparation

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.
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