These Red Velvet Bottom Cheesecake Mini Brownies are the perfect treat for any occasion. They combine the rich, chocolatey flavor of red velvet with a creamy, velvety cheesecake layer. These little bites are easy to make and always a hit, whether it’s a birthday party, family gathering, or just a cozy night in.

Why You Will Love This Delightful Dessert

This recipe is a real crowd-pleaser. It’s simple enough for beginners and yields delicious results every time. With everyday ingredients, you won’t need anything fancy from the store. Plus, the prep is quick, letting you spend more time enjoying the treats with your loved ones.

How to Make These Sweet Treats

Making these mini brownies is straightforward. You’ll start with a red velvet mixture and layer it with a creamy cheesecake filling. Just mix, layer, swirl, and bake. The process is fun and perfect for those who are new to baking.

What You Need

1 box red velvet cake mix
1/3 cup vegetable oil
2 large eggs
1 cup cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup all-purpose flour

Step-by-Step

Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
In a mixing bowl, combine the red velvet cake mix, vegetable oil, and 2 eggs. Mix until well blended.
Spoon a tablespoon of the red velvet batter into each muffin cup, filling them about halfway.
In another bowl, beat together the cream cheese, sugar, vanilla, 1 egg, and flour until smooth.
Add a dollop of the cheesecake mixture on top of the red velvet batter in each cup.
Use a toothpick or knife to swirl the two mixtures together gently.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before serving. Enjoy your delicious treats!

How to Serve These Mini Brownies

These mini brownies are wonderful on their own, but you can enhance the experience with a few extras. Serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a sweet topping. They make great party snacks or a charming addition to a coffee table during gatherings.

How to Store These Treats

To keep your brownies fresh, store them in an airtight container in the fridge for up to a week. If you have leftovers, you can freeze them for longer storage. Just make sure to wrap them tightly. To enjoy them again, thaw in the fridge overnight and warm them briefly in the microwave.

Recipe Tips

Use room temperature cream cheese for a smoother cheesecake filling.
Don’t overmix the batters to keep them light and fluffy.
Check for doneness by inserting a toothpick; it should come out clean.
Cool completely before serving for the best texture.
Feel free to add chocolate chips to the red velvet batter for extra sweetness.

Variations & Swaps

Chocolate Red Velvet: Mix in some cocoa powder for a chocolatey twist.
Nut-Free: This recipe is naturally nut-free, making it perfect for kids with allergies.
Dairy-Free Option: Use a dairy-free cream cheese alternative and coconut oil instead of vegetable oil.

FAQs

Can I make these mini brownies ahead of time?
Yes! You can prepare them a day in advance. Just keep them in an airtight container in the fridge until you’re ready to serve.

Can I freeze the leftovers?
Absolutely! Wrap each mini brownie in plastic wrap and store them in a freezer bag. They can last up to three months.

How do I reheat them?
To reheat, take them out of the fridge and warm them in the microwave for about 10 seconds. This keeps them soft and delicious.

What if I don’t have red velvet cake mix?
You can make a simple chocolate cake mix or replace it with vanilla cake mix for a lighter flavor.

What are some serving suggestions?
These mini brownies go well with a scoop of vanilla ice cream, whipped cream, or fresh strawberries on the side for added color and flavor.