If you are a fan of brownies and cheesecake, you will love this red velvet cheesecake brownie bites recipe!
When it comes to dessert, two of my favorite things to eat are cheesecake and brownies! And these red velvet cheesecake brownie bites are a perfect blend between the two. Two desserts in one delicious bite! Pretty awesome right?
I love how easy they are to make, using simple ingredients. If I can do it, you can do it, let’s get baking!
Step 1: Gather the ingredients
In order to make these homemade red velvet cheesecake brownie bites you need several easy to find ingredients.
For the brownie you will need:
- Flour – All purpose/plain flour
- Granulated sugar
- Cocoa powder – Unsweetened baking cocoa powder, not the chocolate milk powder.
- Butter – You can use salted or unsalted.
- Vanilla extract
- Red food coloring
- White Vinegar
For the cheesecake filling you will need:
- Cream cheese – room temp/softened
- Vanilla extract
- Egg yolk
- White granulated sugar
- Muffin pan
- Hand mixer or stand mixer
- Kitchen spray
- Plastic bag or piping bag
Step 2: How to make red velvet cheesecake brownie bites
Begin by preheating the oven to 350 F/176 C.
In a large bowl whisk together the flour, cocoa powder, salt, and sugar.
Melt the butter, either in the microwave or on the stovetop and pour it in with the flour mixture. Mix the ingredients together with a wooden/metal spoon or sturdy spatula.
Add in several drops of food coloring and stir it into the mixture to get the desired color you want. Then add in the vinegar. Vinegar is very common in red velvet desserts. Especially a classic red velvet cake recipe.
Now beat the eggs in a separate bowl and then add those and the vanilla extract in with the homemade red velvet cheesecake brownie bites batter.
Now the brownie batter is complete. If needed you can add more red food coloring to get a deeper red color if you wish. Time to make the cheesecake filling.
Step 3: Cheesecake brownie filling
Take a medium bowl and add the softened room temperature cream cheese to it. If you forget to leave the cream cheese out on the counter, you can use the defrost mode on the microwave for 30 seconds or so to soften it up.
Add the sugar as well and cream those two ingredients together with a hand or stand mixer. Then add in the vanilla extract and the egg yolk. Mix again until smooth, scraping the sides of the bowl as needed.
Add the cheesecake filling to a large plastic bag or a piping bag. Snip the corner off the bag with scissors.
Take some brownie batter and scoop it into a mini-muffin pan which has been sprayed with cooking spray or filled with paper cups. Only fill it about half full. I usually use a tablespoon to do this.
Now use the bag and pipe in some of the cheesecake filling. Then scoop a little more of the red velvet brownie batter over that. Then use a toothpick or something to swirl it. You can also skip the swirling if you like and leave it layered like a sandwich.
The ratios are totally up to you, you can use more of the filling and less of the brownie batter if you want or vice versa.
Step 4: Bake the red velvet cheesecake brownie bites
Bake them in the oven, middle rack position, for 10 to 12 minutes, until when you poke it with a toothpick in the center, it comes out clean.
Allow them to cool for about five minutes in the pan, before removing them and allowing them to cool on a wire rack completely. Enjoy!
How long do red velvet cheesecake brownie bites last?
If stored in an airtight container in the fridge these will last about a week. Or you can freeze them in a ziplock bag for a few months to extend their life.
Here are some other cheesecake and brownie related recipes you may like:
Red Velvet Cheesecake Brownie Bites
- Mini muffin/cupcake pan
- Hand Mixer or Stand Mixer
- kitchen spray
- Plastic bag or piping bag
Red Velvet Brownie Batter
- 3/4 cup of flour 90g
- 1 cup of granulated sugar 200g
- 1/4 cup of unsweetened cocoa powder 25g
- 1/8 tsp of salt less than 1g
- 1 stick or 8 tablespoons of unsalted butter 113g
- 1/2 tsp. of vanilla extract 2 mL
- 1 Tbs. of red food coloring – about 15mL may need more
- 2 large eggs
- 1/2 tsp. distilled white vinegar
- 1 package of softened cream cheese 8oz or 226g
- 1/2 tsp. vanilla extract 2mL
- 1 large egg yolk
- 3 Tbs. of white granulated sugar 38g
- Preheat the oven to 350 F/176 C. With the rack in the middle position. In a large bowl whisk together the flour, unsweetened cocoa powder, salt, and sugar.
- Melt the butter in the microwave or in a pot on the stovetop and add it to the dry ingredients and mix with a wooden spoon.
- Now, add in the food coloring and then stir, then add in the vinegar. You may need to add more food coloring later on but start with about a tablespoon.
- Next, beat the eggs and add those and the vanilla extract into the bowl. Using the wooden spoon, combine all the ingredients together, adding more food coloring at this point as necessary. The brownie batter is done.
- In a large bowl add the softened room temp cream cheese and sugar, and cream those together. Next, add the vanilla extract and egg yolk, and mix, scraping the sides as necessary. The cheesecake filling is complete.
- Next, place the cheesecake filling into a plastic bag or piping bag,. Once done, twist the bag. Snip off the corner if using a plastic bag.
- Take the muffin pan and line it with paper cups or spray with cooking spray. Add some batter, then pipe in some cheesecake filling, then add some more batter on top. Then use a toothpick and twirl it around mixing it. Or just leave it like a sandwich.Bake at 350 F or 176 C for 10 to 12 minutes until when you poke it in the center a toothpick comes out clean.
- Now once done, let your brownie bites cool for 5 minutes in the pan before transferring them to a wire rack to cool completely. Enjoy!
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