Mini Red Velvet Brownie Cheesecakes Recipes

MINI RED VELVET CHEESECAKES

Steps:

• For crust: Preheat oven to 325 degrees F.
• Combine the cookie crumbs, butter, light brown sugar and salt in a mixing bowl until sandy. Lightly spray six 3-inch round mini-cheesecake molds with nonstick spray. Portion out 2 tablespoons of crumb crust into each mold and press flat (the lid of the nonstick spray works great here! Just wipe it clean).
• Bake for 8 minutes, then allow to cool while filling is prepared.
• For the custard: Place a cake pan filled with 1 inch of hot water in the lowest rack of the oven. Whip the cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth, for 1 minute. Add the granulated sugar, buttermilk powder, vanilla and salt, and blend on low speed for 1 minute. Use a spatula to scrape the bowl and paddle thoroughly. Blend until completely smooth for an additional 1 to 2 minutes. Whisk the eggs and egg yolks in a bowl until smooth. Add the eggs to the cream cheese in three additions, allowing each addition to combine before adding the next. Give the bowl and paddle another scrape.
• Warm the cream in the microwave until steaming, about 1 minute. Whisk in the cocoa and red food coloring until smooth. With the mixer on low, add the chocolate and cream mixture and blend just until combined. Divide the custard evenly among the 12 molds, filling each to about 1/4-inch from the top.
• Place the cheesecakes on the center oven rack and turn oven down to 300 degrees F. Bake until puffed and slightly wobbly, with an internal temperature of about 160 degrees F, 42 to 48 minutes. Turn off heat and cool in oven for 25 minutes (the cheesecakes will sink slightly upon cooling).
• For the cream cheese whip: Whip cream cheese and confectioners' sugar in a stand mixer until smooth and light, 3 to 5 minutes. Add the cream and vanilla and mix on low until smooth. Scrape bowl and whip on medium-high speed until medium peaks form. Top each cheesecake with a large dollop and sprinkle with chocolate curls.

RED VELVET CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
• Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
• Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
• Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

RED VELVET CHEESECAKE BROWNIES

Steps:

• Make the cheesecake layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; coat with cooking spray. Beat the cream cheese, sugar and egg in a medium bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Transfer 1/3 cup of the batter to a small bowl and stir in the cocoa powder and red food coloring until smooth; stir in the buttermilk. Set aside the two batters.
• Make the brownie layer: Melt the butter in a medium saucepan over medium heat. Remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla until well combined. Stir in the flour, cocoa powder, salt and baking powder until smooth.
• Spread the brownie batter in the prepared pan. Top with small spoonfuls of the plain cheesecake batter so most of the brownie is covered. Spoon the red cheesecake batter all over and gently swirl the cheesecake batters together with a skewer.
• Bake until a toothpick inserted into the center of the brownies comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang. Cut into pieces.

MINI RED VELVET CHEESECAKES

Steps:

• Heat oven to 350°F. Place foil baking cup in each of 16 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press cookie crumbs in bottom of each foil cup.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups (cups will be almost full).
• Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in baking cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
• In chilled small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with chocolate curls. Cover and refrigerate any remaining cheesecakes.