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Mini Red Velvet Brownie Cheesecake Cupcakes Recipe

★★★★★

4.5 from 135 reviews
  • Author: lilan
  • Total Time: 2 hours 42 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

These Mini Red Velvet Brownie Cheesecakes are a decadent, bite-sized dessert combining rich red velvet cheesecake with a fudgy brownie base and a surprise Oreo center. Topped with a smooth cream cheese whip and crushed Oreos, they are perfect for parties or satisfying a sweet craving.

Ingredients

Scale

Brownie Layer

  • 1/4 cup (55g) unsalted butter, melted and cooled
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 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 Layer

  • 8 oz full fat cream cheese, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) sour cream, room temperature
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 2 tsp red food coloring

Cream Cheese Whip

  • 4 oz cream cheese, room temperature
  • 1/4 cup (55g) unsalted butter, room temperature
  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 12-cup cupcake tin with paper liners to prepare for the brownie base.
  2. Make Brownie Batter: In a large bowl, whisk together sugar and egg vigorously until pale and light, about 1 minute. Add melted, slightly warm butter and vanilla; whisk to combine. Using a spatula, fold in cocoa powder, flour, and salt until smooth and thick.
  3. Pipe Brownie Layer: Transfer brownie batter to a piping or ziplock bag. Pipe approximately 1.5 tablespoons of batter into each cupcake liner. Use the back of a spoon (sprayed lightly with nonstick spray if needed) to spread batter evenly to edges.
  4. Par-Bake Brownies: Bake for 5 minutes, then remove from oven and reduce temperature to 325°F.
  5. Add Oreo Center: Let the brownies cool for 5 minutes. Press one Oreo cookie gently into the center of each brownie cup.
  6. Prepare Cheesecake Batter: In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, egg, and vanilla; mix well. Add cocoa powder followed by red food coloring gradually while mixing to prevent splashing. Mix with spatula to ensure even color and incorporation.
  7. Assemble Cheesecake Layer: Pipe the cheesecake batter evenly on top of the brownie and Oreo base, filling each liner nearly to the top. Tap the pan gently to level the batter.
  8. Bake Cheesecakes: Bake for 12 minutes at 325°F, then turn off the oven and leave cheesecakes inside for an additional 5 minutes. The tops should be puffed with a slight indent in the center.
  9. Cool and Chill: Let the cheesecakes cool at room temperature for 30 minutes. Carefully remove from pan onto a wire rack or tray. Chill in refrigerator for at least 2 hours or overnight (covered to prevent drying).
  10. Make Cream Cheese Whip: In a small bowl, beat cream cheese and butter until combined. Add powdered sugar and mix until smooth. Pour in heavy cream and vanilla extract; whip on high speed until light and fluffy.
  11. Decorate: Transfer the cream cheese whip to a piping bag fitted with a large round tip or use a ziplock bag with corner cut off. Pipe dollops onto each chilled cheesecake.
  12. Garnish and Store: Sprinkle crushed Oreos on top of piped whip. Store cheesecakes in an airtight container in the refrigerator for up to 5 days.

Notes

  • Use room temperature ingredients for smoother batter and better mixing.
  • If the spoon sticks while spreading brownie batter, lightly spray it with nonstick spray.
  • Be careful with the red food coloring to avoid splashes; start mixing at low speed.
  • Make sure to cool cheesecakes well before adding cream cheese whip to prevent melting.
  • These mini cheesecakes can be made gluten free by using gluten free Oreos and gluten free flour.
  • Chilling overnight enhances flavors and texture.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Brownie Cheesecakes, mini cheesecakes, red velvet dessert, brownie base dessert, Oreo cheesecake recipe

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Find it online: https://cooklilan.com/mini-red-velvet-brownie-cheesecake-cupcakes-recipe/