Years ago I shared my favorite Red Velvet Cheesecake Brownies recipe and it has now been inducted into our official family tradition hall of fame. Since it is now expected at holiday functions, I decided to change the presentation a bit. Now presenting: Red Velvet Cheesecake Bites!
My Red Velvet Cheesecake and Brownies recipes use the exact same ingredients, but bake differently so be sure to follow the correct one. You have the option of baking the cheesecake filling or adding it after. I prefer to add it after because the filling absorbs into the brownie batter. I also topped my red velvet cheesecake bites off with some filling from my Gingerbread Cheesecake Cookie Cups (which tastes surprisingly good) since I made them both on the same day, but topping them off with the original filling is fine as well.
These yummy little treats are unbelievably easy to make and are very hard to resist (so, I would suggest making more).
16 oz box Red Velvet Cake Mix
1 stick butter, unsalted
1 (8 ounce) package cream cheese
1/3 Cup sugar
1/2 tsp vanilla
Make the brownie batter:
Preheat the oven to 350ºF. Line muffin pan with cupcake liners.
In a large bowl, stir together the melted butter, egg and cake mix until combined.
Scoop out about 2 tablespoons of the brownie batter and roll it into a ball. Place the dough ball into each well of the muffin pan and press it about 1/2 way up the sides.
Bake the brownie for about 12-14 minutes. Insert a toothpick (or butter knife) into the bottom of the cup. Remove from the oven if the toothpick is clean and allow the cups to cool.
Make the cheesecake filling:
Beat the cream cheese with the sugar, vanilla extract and egg until combined. Transfer the cheesecake mixture to a piping bag or plastic bag and cut off the tip.
Pipe about 1 teaspoon of the cheesecake mixture atop the brownie batter. Refrigerate until ready to serve.