Small Batch Red Velvet Cheesecake

These small batch red velvet cheesecake brownies offer the fudgy decadence of a classic red velvet treat, swirled with tangy cheesecake in a loaf pan sized just right for a few servings. Whether you are craving a rich dessert without an overload of leftovers or want something eye-catching for a cozy gathering, this recipe is a guaranteed showstopper.

The first time I made these I tucked the pan into our toaster oven during a rainy afternoon and the house filled up with a sweet buttery aroma that I still think about. Now I keep this recipe in rotation for when I want a little something special with my coffee.

Ingredients

• Cream cheese: for swirled tang and creaminess be sure it is room temperature so it mixes smoothly
• Granulated sugar: for sweetness in both layers choose fine pure cane for an even texture
• Egg: for structure and richness separate the egg as directed for perfect layers
• Heavy whipping cream: adds silkiness to the cheesecake layer pick one with no added gums for best results
• Vanilla extract: for warmth and classic flavor use pure vanilla rather than imitation
• Unsalted butter: brings deep flavor and fudgy texture use high quality European style if possible
• Semi sweet chocolate chips: melt into the brownies for maximum chocolate flavor check for a short ingredient list for better chocolate
• Natural unsweetened cocoa powder: boosts chocolate intensity use a high fat content cocoa for extra depth
• Red gel food dye: gives the signature red velvet hue gel is preferred for vivid color without making the batter runny
• All purpose flour: for structure scoop and level for accuracy
• Salt: to balance sweetness use a fine sea salt so it dissolves evenly

Step-by-Step Instructions

Prepare the Pan:

Butter your loaf pan thoroughly and press in a strip of parchment paper to line just the bottom and two long sides for easy brownie removal later

Mix the Cheesecake Layer:

In a small bowl beat the cream cheese with the sugar until creamy and lump free For the egg measure out two tablespoons of whisked egg save the rest for the brownie Add the heavy cream and vanilla and beat until glossy and smooth

Melt Chocolate and Butter:

Combine the butter and chocolate chips in a microwave safe bowl Heat in short intervals stirring well each time until melted and shiny Let it cool slightly so it does not scramble the eggs

Whip Eggs and Sugar:

In another mixing bowl whisk the whole egg plus the reserved egg with the sugar Whisk for several minutes until the mixture is light and fluffy This step is what will give the brownies their signature shiny top and soft crumb

Add Color and Chocolate:

Gently fold the red gel food dye into the egg and sugar mixture until the color is uniform Pour in the melted chocolate butter mixture stir until fully blended

Fold in Dry Ingredients:

Sprinkle flour and salt into the bowl then use a rubber spatula to gently mix just until you see no more dry streaks Avoid overmixing to keep the brownies tender

Assemble the Layers:

Pour most of the brownie batter into the prepared pan Reserve a few spoonfuls for swirling later Spread the cheesecake mixture evenly on top Dollop the last of the brownie batter over the cheesecake and use a knife to gently swirl

Bake and Cool:

Place the pan in the preheated oven Bake until the cheesecake is just set and only lightly wobbles in the center The brownies should have puffed and the edges will look set Cool completely before lifting out and slicing for clean edges

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One of my favorite parts of this recipe is swirling the two batters together it is always different but always stunning My little one loves to help with the swirling and that part has become our baking ritual If you have kids let them join in and let their creativity lead

Storage Tips

Once fully cooled slice the brownies and store them in an airtight container in the fridge They hold well for up to four days If you prefer a softer texture let them sit out for a few minutes before enjoying

Ingredient Substitutions

You can swap the semi sweet chocolate chips for dark chocolate chips or even a chopped chocolate bar For a richer taste try European style butter If you do not have red gel food dye you can use a liquid type but use less to avoid thinning the batter

Serving Suggestions

These brownies are fantastic chilled paired with strong coffee or espresso For a party try cutting them into small squares and arranging them on a tiered dessert tray Add a few fresh berries for color

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Cultural Context

Red velvet cake has Southern American roots and was especially popularized during the mid 20th century for its vibrant color and velvety crumb Swirling it with cheesecake gives it a decadent twist inspired by American cheesecake bars

Recipe FAQs

→ How do I achieve a vibrant red color?

Use a concentrated red gel food dye for intensity. Add more if needed to adjust the hue to your preference.

→ Can I double the batch for more servings?

Yes, double all ingredients and bake in a larger pan, checking for doneness as bake time may vary.

→ How do I know when the brownies are done?

Bake until the cheesecake is only slightly wobbly in the center and a thermometer reads at least 180°F/82°C.

→ What’s the best way to swirl the batters?

Dollop reserved brownie batter over the cheesecake layer and use a thin knife to create gentle swirls.

→ How should I store leftovers?

Keep the brownies in an airtight container in the refrigerator for up to 4 days for maximum freshness.