Red Velvet Cheesecake Brownie Bites Recipe

Brownie bites and I go way back, and my love affair with the tiny treats has been well explored around here. I’ve dabbled in both the classic cheesecake and the German chocolate cake-inspired varieties, but I think this latest version takes the cake brownie bite. Welcome to the sweet snack-size soiree, Red Velvet Cheesecake Brownie Bites.

This dessert is dedicated to all those struggling with the decision between red velvet cake, cheesecake and brownies. Let me tell you that I know the struggle is real. Thankfully, no further decisions will be required because now you can enjoy all three desserts swirled into one trifecta of a bite. That is sweet success indeed.

Red Velvet Cheesecake Brownie Bites Recipe

Red Velvet Cheesecake Brownie Bites Recipe

Red Velvet Cheesecake Brownie Bites Recipe

Red Velvet Cheesecake Brownie Bites Recipe

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Dessert

Red Velvet Cheesecake Brownie Bites

Whip up a perfectly portable and snackable dessert with this quick and easy recipe for Red Velvet Cheesecake Brownie Bites!
5 from 5 votes
Red Velvet Cheesecake Brownie Bites Recipe
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 30 brownie bites

Ingredients 

For the brownies:

  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon red food coloring
  • 1/8 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 2 large eggs, lightly whisked
  • 3/4 cup all-purpose flour

For the cheesecake filling:

  • 1 (8-oz.) package cream cheese, softened
  • 3 Tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk

Equipment:

  • Mini muffin pan

Instructions 

Make the brownie batter:

  • Preheat the oven to 350ºF. Grease a mini muffin pan with cooking spray.
  • In a large bowl, stir together the melted butter, sugar, cocoa powder, vanilla extract, food coloring and salt until combined and then stir in the white vinegar.
  • Add the eggs and stir until combined. Fold in the flour just until combined. Set brownie mixture aside.

Make the cheesecake filling:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, vanilla extract and egg yolk until combined. Transfer the cheesecake mixture to a piping bag or sealable plastic bag and snip off the tip.
  • Using a small ice cream scoop (or two small spoons) scoop about 1 tablespoon of the brownie batter into each well of the mini muffin pan. Pipe about 1 teaspoon of the cheesecake mixture atop the brownie batter then top the cheesecake mixture with an additional 1 teaspoon of brownie batter. Using a toothpick, swirl the brownie batter and cheesecake mixture together.
  • Bake the brownie bites for about 12 minutes or until the cheesecake mixture is fully baked. Remove the brownie bites from the oven and allow them to cool in the pan for about 5 minutes before removing them.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe adapted from Sunny Anderson.


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Nutrition

Calories: 77kcal, Carbohydrates: 10g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 24mg, Sodium: 16mg, Potassium: 20mg, Sugar: 7g, Vitamin A: 115IU, Calcium: 5mg, Iron: 0.3mg

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Comments

  1. Has anyone else also a problem with the cacao powder? I used 1/4 cup unsweetened cacao powder, as the recipe said but my muffins turned out brown even though I used red food coloring. Besides that, the muffins are so tasty!

    1. Hi Gina – All food coloring brands vary in the depth of color they provide. I use gel-based food coloring, which is more concentrated. :)

    1. Hi Anne – You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. I’ve never tried this substitution so I’m not sure what the result would be. I would love to hear your results if you give it a shot! :)

  2. 5 stars
    I made this for a family dinner and it was a huge hit!! Very forgiving recipe, I left the batter sitting out on the counter for an hour before baking due to having to attend to a very fussy baby. I baked them with no issue and they came out soft and moist! My MIL who is a professional baker called the recipe a keeper.

    1. Hi Sophia – I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)

    1. Hi Rachel! I’ve never tried freezing them so I can’t say with certainty what the resulting texture would be.

  3. 5 stars
    My first try of this recipe is a hit!

    The recipe is not too sweet which made it even better.

    My grandmother who’s 91y.o even requested me to bake this again for her birthday.

    Is this recipe possible for a 6″ or 8″ round pan to make it as a cake?

    If yes, what will be the baking time?

    I’m using a convection oven so I baked these mini cupcakes for 10mins and they came out perfect.

    Thanks in advance.

    1. Hi Venisse! I have never tried this recipe in a round cake pan, so I can’t estimate how long they’d take to bake.

  4. How many servings would you say this makes? I’d love to make this for my office party coming up, but want to make sure I don’t over/under buy on ingredients!

    1. Hi Rachel – This recipe yields 30 brownie bites. And I’d recommend allocating 1.5 to 2 brownie bites per person. Hope that helps!

  5. Hi Kelly,
    I was wondering if you use red liquid food coloring, or do you use red gel coloring? Yours are so red, I am guessing gel.

  6. 5 stars
    This is the second time I made them….and they are just as good when I made them for Valentines Day…they are WAY better than the package brownies…thank you so much they are totally irresistible!!!

    Trey

    1. Hi Tiffany! I wouldn’t recommend freezing them, as the texture will likely change. But you can store them in an airtight container in the fridge and they’ll still taste great up to 5 days after making them.

  7. 5 stars
    Hi, I have three questions for you. Frist, In your cheesecake fiiling can I use a powdered sugar? Second, In the brownie is it brown or whiste sugar? I made red velvet before but I used the brown sugar. And last, can I use different size of a muffin pan instead of a mini? Thank you. Merry Christmas.

    1. Yes to powdered sugar! Regular granulated (white) sugar in the brownie mix! Use any pan size you like, but don’t forget to adjust the baking time!

    1. Hi there! Just to be safe, you should store them in the fridge. And they should still be tasting great up to 5 days after making them.

  8. Hi Kelly, i have got some questions for you.

    Do you
    1)use a whisk or spatula to mix all the ingredients?
    2)can i substitute the distilled white vinegar? What do u recommend?
    3)

    I hope to hear from you soon!
    So excited to make them!

    Love,
    Scha from Singapore

    1. Hi Scha! A spatula works great to combine the ingredients for the brownie batter. And I wouldn’t recommend substituting the vinegar because it helps with the leavening agents and also helps enhance the red color. I hope you enjoy the recipe!

  9. 8Tbsp is equal to 1/4 of a cup however you also say 1 stick which is equal to 1/2 cup. Which is the correct amount of butter? Recipe – Red Velvet Cheesecake Brownie Bites

  10. Hello Ms. Kelly

    I baked these delightful little treats for my co-workers, they fell in love. I shared where to get the recipe from. I will be baking more for my daughter’s baby shower, they are so beautiful, and elegant, they will fit right in with the “Princess Baby Shower” theme. Once again, THANK YOU.

  11. Tried this recipe for the first time… super yummy! The second time I made this … I didn’t use food colouring .. simple chocolate color .. and it’s amazing and delicious! Thanks for the recipe!

  12. Can I use cupcake cups? Because im scared itll stick and I dont want to ruin my first try..
    And does it rise? Because I didnt see you mentioning any baking powder.. So is it raising flour?

    1. Hi there – I have never tried this recipe with cupcake liners, as if you spray the pan, they really won’t stick. And it’s just all-purpose flour.

  13. Hi there, I want to try these for my sister and I really need to know how much a 3/4 cup is.. Is it 12 table spoons?
    I dont have measuring cups or spoons. Just a common table and tea spoon

    1. Hi there, Sarah! I’ve never tried freezing them so I’m not certain how the texture/taste would be once they’re thawed. Let me know if you do a test batch!

  14. Can I use a bigger size muffin pan I don’t have a mini one an how much longer should I let it bake and for the brownie batter should I use egg whites and yolk or just the white

    1. Hi Polly! You should definitely be able to use a regular size muffin tin, however I’ve never baked them at that size so I’m not sure how long they’d take.

  15. Hi Kelky,
    I tried this recipe and my siblings just loved it. They ask for it whenever we meet. Thank you for this delicious recipe !

    1. Hi there! I have never tried this recipe at high altitude so I’m not sure what changes would need to be made.

  16. Great using “fudgy” brownie mix and cooking for 15 minutes. I also tried it with a red velvet brownie mix that worked well, but the extra fudgy ones are the best

  17. Only suggestion is to double the recipe. Mine only made 24 mini muffins. Could easily double with little effort if making for a party.

    1. Hi Kellyn! I’ve never tried that so I’m not sure. You’d definitely want to adjust the baking time per the mix instructions.

  18. I made these last night and followed there recipe to the “P” but I noticed that my cheesecake filling didn’t quite hold up. It became hollow like and not as full as your even though I added enough (because it raise the batter almost to the top). With my second pan I tried a little less filling but ended up with the same result. Any suggestions?

    1. Hi there! I’ve never experienced the cheesecake park becoming hollow so I’m not sure what could’ve caused that. Did you try layering the batter then the cheesecake filling topped by more batter?

  19. Does “white vinegar” mean distilled, or white wine, they taste very different so I don’t want to mess that up :)

    1. Hi Carla! It should be, but I’ve never tried making these with salted butter so I can’t say for certain. Let me know if you give it a shot!

  20. Hi Kelly, I just joined your page and would love to make these red velvet cheesecake cupcakes! I avoid all artificial ingredients, including food colorings, what can I use as a natural substitute to give these cupcakes a bit of color? Thank you in advance!

    1. Thanks so much, Elina! The only natural substitute I know would be beet juice, but I’ve never made this recipe with it before so I’m not sure of the quantity or what the flavor would be.

  21. I made these for a afternoon tea yesterday for 50 people & got excellent feed back. The family loved them too.

  22. Can you make these with just a store bought brownie mix and add other ingredients so it’s red velvet?

  23. I am going to make these – BUT what size pan do you use? I have a mini cupcake pan but I feel like it’s TOO small, I will buy the right pan I just need to know what size im looking for any suggestions?

    Lisa

  24. Need some suggestions for a bridal shower party. Want to make cupcakes n lemon tart, there will be 50 people how many pieces would be appropriate n can u plz tell me if I make these Red velvet ones how much or sugar I’ll be needing.

  25. This recipe is amazing! I maded it and both my husband and I love it and have eaten twice since! Thank you.

  26. what kind of gel you use for the colouring. because is not easy to find that item in norway. is it possibble if that item can be changed . thanks

    1. Hi Viki! You can use any type of food coloring (regular or gel-based), or you can leave it out entirely if you can’t find it. Enjoy :)

  27. Hi Kelly I want to make these yummy brownies I have some red velvet coloring I got from a cake decorating store!! Do you think it will give the brownies a bright color or should I use the one u used!!

  28. Hye Kelly, I’m Waeda from Malaysia. Would like to know more on this recipe. What do u mean by 1 stick of unsalted butter? Can u pls provide me with a more precise measurement? i.e in gram etc. Thanx, highly appreciate ur feedback. Can’t wait to try out this recipe! Thank u for sharing it with us hehe..

    1. Hi Jay! I have never tried this recipe in a standard muffin tin, so I can’t estimate how long they’d take to bake.

  29. Hi, do we need to store the brownie in the fridge? Will the cheese melt if its store in room temperature? Thank you! :) How long can it last?

    1. Hi Trisha! Just to be safe, you should store them in the fridge. They should still be tasting great up to 5 days after making them.

  30. In our country this is called puto and it is sold all over the Philippines. It is a pretty popular delicacy in our country.

  31. I bet no one will be able to eat just one. They look so yummy and what a special treat for Valentine’s Day or Christmas. I know I will be making these for our family Christmas gathering but me thinks I will have to make a double batch.

  32. Love red velvet and cream cheese together! these little bites look so delicious and moist. love it.

  33. Wow! This is like everything wonderful in this world mixed into a single bite. I’d probably eat way to many of these, but I’m totally okay with that.

  34. Oh my God… these look amazing! I tried to make something coloured red once before and I just couldn’t get the color to “stay”. I think it must have been a really rubbishy food colouring perhaps because mine just ended up being a kind of dirty brown colour, but whenever I see recipes online they always look super pretty and vibrant red!