Yields: 12 mini cheesecakes

Prep Time: 25 mins

Bake Time: 20–25 mins

Chill Time: 4 hrs or overnight


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Ingredients


Red Velvet Brownie Base


½ cup unsalted butter, melted


1 cup granulated sugar


¼ cup unsweetened cocoa powder


1 tbsp red food coloring


1 tsp vanilla extract


1 large egg


¾ cup all-purpose flour


⅛ tsp salt


Cheesecake Layer


16 oz cream cheese, softened


½ cup granulated sugar


1 tsp vanilla extract


2 large eggs


½ cup sour cream


Optional: 1 tbsp flour (for a firmer texture)


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Instructions


1. Preheat oven:


To 325°F (160°C). Line a muffin tin with cupcake liners or use a silicone mini cheesecake pan.


2. Make brownie base:


Mix melted butter, sugar, cocoa, food coloring, vanilla, and egg.


Stir in flour and salt just until combined.


Scoop about 1–2 tbsp into each cavity and press evenly.


Bake for 8 minutes (not fully baked). Remove from oven but leave oven on.


3. Make cheesecake layer:


Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time. Mix in sour cream.


Pour over brownie layer, filling ¾ full.


4. Bake:


Bake 15–17 mins until centers are slightly jiggly.


Cool completely, then chill for at least 4 hours or overnight.


5. Garnish (optional):


Pipe whipped cream or cream cheese frosting on top.


Add red velvet crumbs or mini brownie chunks.