Can’t decide between cheesecake and brownies? Enjoy the best of both worlds with Red Velvet Cheesecake Brownie Bites! A fudgy red velvet brownie with a creamy cheesecake filling in the center — bite-sized perfection for any occasion.
Table of Contents
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 brownie bites and the German chocolate cake brownie bites 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.
For the brownies:
- Butter: I always go for unsalted butter so I can control the salt in the recipe. Melted butter gives the brownies a rich flavor and keeps them moist and tender.
- Sugar: Sweetens the batter and helps create that soft, chewy texture we love in brownies.
- Unsweetened cocoa powder: I prefer Dutch-process cocoa powder for its smoother, richer chocolate flavor, but natural cocoa works too if that’s what you have on hand.
- Vanilla extract: Boosts the overall flavor.
- Red food coloring: I prefer gel food coloring because it gives a vibrant red hue without watering down the batter. A little goes a long way, so start with just a couple of drops.
- White vinegar: A key ingredient in red velvet recipes, it reacts with the cocoa powder to deepen the color and flavor.
- Eggs: Room-temperature eggs are key for smooth mixing. They bind the ingredients together and give the brownies structure.
- All-purpose flour: Use the spoon-and-level technique to measure your flour to avoid overpacking it. This ensures the brownies stay soft and fudgy rather than dense or dry.
For the cheesecake filling:
- Cream cheese: Always use full-fat cream cheese for the creamiest texture and tangiest flavor. Let it soften at room temperature for easier mixing.
- Sugar: Just enough to lightly sweeten the cheesecake filling without overpowering the tang of the cream cheese.
- Egg yolk: Adds richness and helps the cheesecake set.
See the recipe card for full information on ingredients and quantities.
- Make the red velvet brownie batter. In a large bowl, whisk together the melted butter, sugar, cocoa powder, vanilla extract, red food coloring and salt until smooth. Stir in the white vinegar. Add the eggs and mix until combined. Fold in the flour gently until just incorporated.
- Make the cheesecake filling. Beat the cream cheese, sugar, vanilla extract and egg yolk until smooth and creamy. Transfer the mixture to a piping bag or sealable plastic bag and snip off the tip.
- Assemble the brownie bites. Use a small ice cream scoop or two spoons to add 1 tablespoon of brownie batter into each greased well of a mini muffin pan. Pipe 1 teaspoon of cheesecake filling on top of the batter, then add another teaspoon of brownie batter. Use a toothpick to gently swirl the cheesecake filling and brownie batter together for a marbled effect.
- Bake. These mini brownie bites take about 12 minutes to bake in a 350ºF oven. Allow the brownie bites to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Make sure your cream cheese is softened to avoid lumps in the cheesecake filling. Let it sit out for about 30 minutes before mixing.
- Don’t overmix. Stir the brownie batter just until the flour disappears for a tender texture.
- These bites bake quickly—set your timer for 12 minutes and check for doneness. Insert a toothpick into the red velvet layer near the edge of the pan. If it comes out with just a few moist crumbs, they’re ready! The cheesecake should be set but still have a slight jiggle.
Storage Instructions
When it comes to treats like these red velvet cheesecake brownie bites, I always play it safe and stash them in the fridge. They’ll stay fresh for about 3 to 5 days, as long as you pop them in an airtight container or wrap them up tightly with plastic wrap. A little parchment or wax paper between the layers works wonders to keep them from sticking together!
As tempting as it may be, I wouldn’t recommend freezing these mini brownies. Freezing can mess with that creamy cheesecake center and leave you with a texture that’s just not the same.
Equipment
Ingredients
For the brownies:
- 8 tablespoons 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
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.
Kelly’s Notes
- Store the red velvet cheesecake brownie bites in an airtight container in the fridge. They’ll stay fresh for about 3 to 5 days. A little parchment or wax paper between the layers keeps them from sticking together. As tempting as it may be, I wouldn’t recommend freezing them. Freezing can mess with that creamy cheesecake center and leave you with a texture that’s just not the same.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from Sunny Anderson.
These look delicious, can’t wait to make them! My only question- if using a different size pan, how much should I fill it up? I’ve ready all the other comments but didn’t see anything about that. Thanks for your help!
Hi Crystal – What size pan are you using?
Have you baked these in a regular muffin pan?
Hi Geri! 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. Let me know if you give it a shot!
Can you make these in mini foil cupcake liners? Hope so!
A mini cupcake pan will work great, Caryn!
Hi! Can I use a boxed brownie mixture and just add good color to it?
Sure!
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!
Hi Gina – All food coloring brands vary in the depth of color they provide. I use gel-based food coloring, which is more concentrated. :)
Has anyone made these with Gluten Free flour?
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! :)
These look yummy. Could you tell me if sugar is granulated or caster
Granulated!
Can these be made without the food coloring? I don’t have any.
Absolutely!
Delicious! I loved this recipe.
So glad you enjoyed it, Douglas!
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.
Amazing! I’m so thrilled you enjoyed the recipe, Veronica!
Hi! Do you have the recipe in grams? :)
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. :)
Can these be frozen?
Hi Rachel! I’ve never tried freezing them so I can’t say with certainty what the resulting texture would be.
Can’t wait to make them for Christmas
I hope you enjoy the brownie bites, Ashley!
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.
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.
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!
Hi Rachel – This recipe yields 30 brownie bites. And I’d recommend allocating 1.5 to 2 brownie bites per person. Hope that helps!
Hi Kelly. I’m going to try your recipe out for mini donut bites. I’ll let you know how it goes :-)
Enjoy!
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.
Hi Sara! I use gel-based food coloring so that the color is extra vibrant :)
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
This is what I love to hear, Trey! I’m thrilled you enjoyed the recipe!
would you recommend freezing this treat?
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.
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.
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!
Do you have to refrigerate them or can they stay out at room temperature for a day or two?
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.
Hi,
I dont have a mixer can I still make this recipe?
Thanks.
Absolutely! A handheld beater works, or just some elbow grease :)
I had a ton of the cheesecake filling left over!? Is that correct?
Hi Colleen! No, there shouldn’t be a lot left over. Did you use the specified pan size?
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
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!
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
Hi Joyce – 8 Tablespoons of butter is equal to 1/2 cup, which is 1 stick of butter.
hey! if I make this a day before and put it in the fridge for a party tomorrow does that affect anything?
That works! They should still be tasting great up to 5 days after making them. Enjoy!
do these freeze well? and how long can you freeze them for?
Hi Deanna – I wouldn’t recommend freezing them, as the texture will change.
Hi, Kelly. How would i know what cheesecake baked?
TThans.
Hi Antonina – Bake for about 12 minutes, or until a toothpick inserted comes out clean.
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.
Awesome! I’m so glad you enjoyed the recipe, Delores. And I love the idea of a “Princess Baby Shower” :)
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!
You are so welcome, Richelle, glad you enjoyed it!
Can you freeze these after baked?
Hi Carolina! I wouldn’t recommend freezing them, as the texture will change.
Red velvet brownie can be made without egg…if yes please let me know.
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?
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.
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
Hi Gul – 3/4 cup = 12 tablespoons.
I want to make these for my wedding. Do they freeze well?
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!
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
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.
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 !
Awesome! So glad you’re enjoying it!
What about high altitude. Do I add more flour?
Hi there! I have never tried this recipe at high altitude so I’m not sure what changes would need to be made.
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
Only suggestion is to double the recipe. Mine only made 24 mini muffins. Could easily double with little effort if making for a party.
these were awful..they stuck in the muffin pan and the cream cheese part was all mushy..sorry but these were bad
Hi Kitty – Did you use a nonstick muffin pan?
Can you use a red velvet cake mix to make these instead of making from scratch?
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.
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?
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?
Does “white vinegar” mean distilled, or white wine, they taste very different so I don’t want to mess that up :)
Hi Samantha! it’s distilled white vinegar. Enjoy!
Hi, if I use a box brownie mix what ingredients do I need for the red velvet part?
Hi Toyia – You’d want to use the portion of the recipe that specifies the cheesecake filling.
Ill try to make the red velvet
Love the kitchen. Cooking, baking are my passion. Look forward to the recipes.
Hey! Is it okay to use salted butter if I leave out the additional salt called for? Thanks!
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!
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!
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.
I made these for a afternoon tea yesterday for 50 people & got excellent feed back. The family loved them too.
So glad you loved them!
Can you make these with just a store bought brownie mix and add other ingredients so it’s red velvet?
That should work, Bailey, but you’ll need to adjust the baking time.
Hi, can I use unflavored gelatin instead of the egg yoke for the cream filling? Thank you, looks great!!
Hi Miriam – I’ve never tried that substitution so I’m not sure.
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
A mini cupcake pan will work great!
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.
This recipe is amazing! I maded it and both my husband and I love it and have eaten twice since! Thank you.
So glad you enjoyed it!
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
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 :)
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!!
Any sort of red food coloring will work, gel-based is just more concentrated!
1 stick equal to half of the butter (standard butter size in Malaysia)
These look amazing! Does the vinegar serve any other purpose than flavour? Could i make these without?
Thanks, Jann! The vinegar helps with the leavening agents and also helps enhance the red color.
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..
Hi Waeda! Here’s an online converter you can use to get the measurements in grams: http://www.onlineconversion.com/cooking_butter.htm
How do we adjust the baking time if using a standard muffin pan instead of mini? Thanks!! :)
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.
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?
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.
In our country this is called puto and it is sold all over the Philippines. It is a pretty popular delicacy in our country.
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.
Thanks so much, Colleen!
These look so delish!
Thanks so much, Rachel!
I don’t have a stand mixer. Is there another option for that step?
Hi Candice! You can use an electric mixer or try doing it by hand.
Love red velvet and cream cheese together! these little bites look so delicious and moist. love it.
Thank you, Thalia!
Cute brownie bites. These are perfect for a party!
These are perfect AND I have a Pampered Chef mini muffin pan so I can actually make them. Perfect for parties and packed lunches. Thank you. Sammie http://www.feastingisfun.com
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.
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!
Thank you, Charles! I use gel-based food coloring so that the color is extra vibrant :)