There’s something undeniably enchanting about red velvet desserts—their vibrant color and rich flavor have a way of capturing hearts and palates alike. I stumbled upon this delightful small batch red velvet cheesecake brownie recipe when I was searching for a way to elevate my usual brownie routine. With tangy cream cheese swirls nestled within a fudgy red velvet base, these treats offer a satisfying combination of textures and flavors that simply can’t be resisted.
Perfectly portioned for when you just need a little something sweet, these brownies are not only easy to whip up but also a guaranteed crowd-pleaser. Whether you’re celebrating a special occasion or merely indulging in a late-night craving, their rich, chocolate-kissed presence will add a dash of joy to your day. So, roll up your sleeves and prepare to impress your friends and family with this colorful, creamy delight that brings a twist to your classic dessert repertoire. Let’s dive into the delicious world of small batch red velvet cheesecake brownies!
Why will you love Small Batch Red Velvet Cheesecake?
Irresistible Flavor: The delightful fusion of chocolatey red velvet and creamy cheesecake creates an indulgent taste experience.
Perfectly Portioned: This small batch recipe is ideal for those moments when you crave something sweet without the temptation of an entire cake.
Easy Instructions: With simple steps and common ingredients, you’ll find whipping these up a breeze, even on a busy day.
Eye-Catching Appeal: The vibrant red color and stunning swirls make these brownies a gorgeous addition to any dessert table or gathering.
Crowd-Pleaser: Whether you’re impressing friends at a gathering or enjoying a cozy night in, these brownies are sure to be a hit!
Prepare to satisfy your sweet tooth and impress your loved ones with this small batch red velvet cheesecake treat!
Small Batch Red Velvet Cheesecake Ingredients
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For the Cheesecake Layer
• Cream Cheese – Ensure it’s at room temperature for easy mixing.
• Granulated Sugar – Sweetens both layers; brown sugar offers a deeper flavor alternative.
• Eggs – Binds ingredients together; consider a flax or chia substitute if allergic.
• Heavy Whipping Cream – Adds richness and creaminess to the cheesecake.
• Vanilla Extract – Enhances flavor, while almond extract can provide a unique twist. -
For the Brownie Base
• Unsalted Butter – Use European-style butter for a richer, fudgy texture.
• Semi-Sweet Chocolate Chips – Add delicious chocolaty flavor; dark chocolate can elevate the richness.
• Natural Unsweetened Cocoa Powder – Essential for that decadent chocolate flavor; ensure it’s unsweetened for balance.
• All-Purpose Flour – Provides structure; almond or coconut flour can be used for gluten-free options.
• Salt – Balances sweetness and enhances overall flavor.
Now you’re ready to create these magical small batch red velvet cheesecake brownies that will tantalize your taste buds!
How to Make Small Batch Red Velvet Cheesecake
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Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Grease or line an 8×4-inch loaf pan with parchment paper to ensure easy removal of your brownies later.
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Make Cheesecake Layer: In a mixing bowl, beat the cream cheese and granulated sugar until silky smooth. Add in ½ egg, heavy whipping cream, and vanilla extract, mixing well until fully combined and creamy.
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Prepare Brownie Batter: Melt the unsalted butter and semi-sweet chocolate chips together in the microwave, stirring until smooth. In another bowl, whisk together the remaining egg, sugar, and a few drops of red gel food dye for color. Combine this with the melted chocolate mixture, then fold in the cocoa powder, flour, and salt until there are no flour streaks visible.
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Combine Layers: Pour the brownie batter into the prepared pan, reserving a few spoonfuls for later swirls. Smooth the cheesecake layer over the brownie batter, then dollop the reserved brownie batter on top. Use a knife to create beautiful swirls through the cheesecake layer.
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Bake: Place your creation in the oven and bake for 35-40 minutes. You’ll know it’s ready when the cheesecake is slightly wobbly in the center, and the edges are lightly golden. Check the internal temperature to be sure it reaches at least 180°F (82°C).
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Cool & Slice: Once baked, let the brownies cool completely in the pan. Once cool, slice them into squares to enjoy!
Optional: Serve warm with a dusting of powdered sugar for an elegant touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Small Batch Red Velvet Cheesecake Brownies are perfect for meal prep enthusiasts looking to save time during busy weeks! You can prepare the cheesecake layer and brownie batter up to 24 hours in advance—simply store each component separately in airtight containers in the refrigerator. To maintain that creamy cheesecake texture and fudgy brownie base, avoid mixing the layers until you’re ready to bake. When you’re ready to enjoy, layer the brownie batter and cheesecake in the pan, then bake as directed. Your brownies will come out just as delicious, with their enchanting swirls ready to impress!
Small Batch Red Velvet Cheesecake Variations
Feel free to let your creativity run wild with these mouthwatering variations that will add a personal touch to your cheesecake brownies!
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Dairy-Free: Substitute cream cheese with a dairy-free alternative like cashew cream for a vegan version. It still offers a creamy texture without dairy.
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Flavor Boost: Add a teaspoon of espresso powder to the brownie batter to enhance the chocolate flavor, creating a delightful depth that coffee lovers will adore.
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Nutty Crunch: Fold in a handful of chopped walnuts or pecans into the brownie layer for a satisfying crunch that complements the creamy cheesecake swirls beautifully.
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Chocolate Lovers: Replace semi-sweet chocolate chips with dark chocolate or a mix of white chocolate and semi-sweet for a dynamic flavor contrast that will tantalize the taste buds.
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Zesty Twist: Stir in a teaspoon of fresh lemon or orange zest to the cheesecake layer, adding a bright, citrusy note that pairs deliciously with red velvet.
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Fruity Flair: Top the brownies with a layer of fresh raspberries or strawberries before serving for a burst of fruity freshness that enhances their visual appeal.
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Reduced Sugar: Use a sugar substitute like maple syrup or monk fruit sweetener to lower the sugar content while still maintaining that sweet satisfaction.
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Spice It Up: Incorporate a pinch of cinnamon or nutmeg in the brownie batter for a warming spice note that will add a cozy, aromatic twist to each bite.
Helpful Tricks for Small Batch Red Velvet Cheesecake
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Room Temperature Ingredients: Always use room temperature cream cheese and eggs for a smoother cheesecake layer that blends well into the brownie mix.
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Perfect Swirls: When dolloping the reserved brownie batter on top of the cheesecake, use a knife or skewer to gently swirl, but don’t overmix—this keeps the layers distinct and beautiful.
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Check for Doneness: Stick a toothpick into the brownie part—if it comes out with a few moist crumbs, it’s perfect! Overbaking will dry out the texture, compromising the indulgent fudginess of the small batch red velvet cheesecake.
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Cooling Time: Let the brownies cool completely before slicing. This allows the layers to set, making it easier to cut clean squares without compromising the creamy cheesecake layer.
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Dust for Flair: For an elegant presentation, consider dusting your brownies with powdered sugar before serving, offering a touch of sweetness and a lovely visual contrast.
How to Store and Freeze Small Batch Red Velvet Cheesecake
Fridge: Store your brownies in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for a wonderful soft texture when serving.
Freezer: For longer storage, wrap the brownies tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months; thaw overnight in the fridge for best results.
Reheating: To enjoy a freshly baked taste, reheat individual squares in the microwave for about 10–15 seconds, ensuring the cheesecake remains creamy and delectable.
Airtight Storage: Always keep these small batch red velvet cheesecake brownies sealed tightly to maintain their moistness and flavor.
What to Serve with Small Batch Red Velvet Cheesecake Brownies?
Elevate your dessert experience by pairing these whimsical brownies with delightful accompaniments that enhance their rich flavors and textures.
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Fresh Berries: The bright, tart flavor of strawberries or raspberries perfectly balances the sweetness of the brownies, adding a refreshing pop.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melted atop warm brownies creates a luxurious contrast of temperatures and textures.
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Espresso: Pairing with a strong espresso or a cafe latte enhances the chocolate notes while providing a delightful richness to your sweet affair.
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Whipped Cream: Light, fluffy whipped cream adds an airy touch that complements the dense brownie and cheesecake layers beautifully.
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Chocolate Sauce: Drizzle some warm, rich chocolate sauce on top to intensify the chocolate experience—because who can resist more chocolate?
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Toasted Nuts: Chopped pecans or walnuts bring a crunchy texture that adds depth and makes every bite even more satisfying.
These pairings not only elevate the small batch red velvet cheesecake brownies but also create a delightful dessert spread your loved ones will cherish!
Small Batch Red Velvet Cheesecake Recipe FAQs
What type of cream cheese should I use for the cheesecake layer?
Absolutely, you should use full-fat cream cheese for the richest and creamiest texture. Make sure it’s at room temperature to guarantee a smooth mixture without any lumps. Brands like Philadelphia are often recommended because they provide consistent results.
How should I store my brownies after baking?
I recommend storing your brownies in an airtight container in the fridge. They’ll stay fresh for about 4 days. If you prefer a softer texture, let them sit at room temperature for a little while before indulging!
Can I freeze the small batch red velvet cheesecake brownies?
Yes! For longer storage, wrap the brownies tightly in plastic wrap followed by aluminum foil. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw overnight in the fridge and let them sit at room temperature before serving for the best taste.
What should I do if my cheesecake layer cracked?
Not to worry! If your cheesecake cracks, it can often be hidden by a light dusting of powdered sugar or a drizzle of chocolate sauce when serving. Make sure to avoid overbaking; the cheesecake should still be slightly wobbly in the center when you take it out, as it will firm up while cooling.
Are there any dietary alternatives for this recipe?
Indeed! If you or your guests have dietary restrictions, there are several easy swaps. For eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) per egg. For a gluten-free option, almond flour or coconut flour can be substituted for regular flour, keeping in mind that the texture may vary slightly.
Can I adjust the sweetness of my brownies?
Very much so! If you prefer less sweetness, feel free to reduce the sugar in both the brownie and cheesecake layers. Just keep in mind that sugar also helps to achieve the perfect texture, so any significant adjustment might cause small changes in the final product’s structure.
Delectable Small Batch Red Velvet Cheesecake for Sweet Cravings
Ingredients
Equipment
Method
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Grease or line an 8x4-inch loaf pan with parchment paper.
- Make Cheesecake Layer: In a mixing bowl, beat the cream cheese and granulated sugar until silky smooth. Add in ½ egg, heavy whipping cream, and vanilla extract, mixing well.
- Prepare Brownie Batter: Melt the unsalted butter and semi-sweet chocolate chips together in the microwave, stirring until smooth. In another bowl, whisk together the remaining egg, sugar, and red gel food dye. Combine this with the melted chocolate mixture, then fold in the cocoa powder, flour, and salt until no flour streaks remain.
- Combine Layers: Pour the brownie batter into the prepared pan, reserving a few spoonfuls for swirls. Smooth the cheesecake layer over the brownie batter, then dollop the reserved brownie batter on top and create swirls.
- Bake: Bake for 35-40 minutes until the cheesecake is slightly wobbly and the edges are lightly golden.
- Cool & Slice: Let the brownies cool completely in the pan before slicing.