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Small Batch Red Velvet Cheesecake

Delectable Small Batch Red Velvet Cheesecake for Sweet Cravings

Indulge in this Small Batch Red Velvet Cheesecake, a delightful fusion of flavors perfect for satisfying sweet cravings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 8 oz Cream Cheese Ensure it’s at room temperature for easy mixing.
  • 1/4 cup Granulated Sugar Sweetens both layers; brown sugar offers a deeper flavor alternative.
  • 1/2 large Egg Binds ingredients together; consider a flax or chia substitute if allergic.
  • 1/4 cup Heavy Whipping Cream Adds richness and creaminess to the cheesecake.
  • 1 tsp Vanilla Extract Enhances flavor, while almond extract can provide a unique twist.
For the Brownie Base
  • 1/4 cup Unsalted Butter Use European-style butter for a richer, fudgy texture.
  • 1/2 cup Semi-Sweet Chocolate Chips Add delicious chocolaty flavor; dark chocolate can elevate the richness.
  • 1/4 cup Natural Unsweetened Cocoa Powder Essential for that decadent chocolate flavor; ensure it’s unsweetened for balance.
  • 1/2 cup All-Purpose Flour Provides structure; almond or coconut flour can be used for gluten-free options.
  • 1/4 tsp Salt Balances sweetness and enhances overall flavor.

Equipment

  • 8x4 inch loaf pan
  • mixing bowls
  • whisk
  • Knife

Method
 

How to Make Small Batch Red Velvet Cheesecake
  1. Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Grease or line an 8x4-inch loaf pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake: Bake for 35-40 minutes until the cheesecake is slightly wobbly and the edges are lightly golden.
  6. Cool & Slice: Let the brownies cool completely in the pan before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 170mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

Optional: Serve warm with a dusting of powdered sugar for an elegant touch.

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