June 27th, 2014

Red Velvet Brownie Cheesecakes

Red Velvet Brownie Cheesecakes


We’ve got one week until the fourth of July!  What an amazing holiday when the entire country comes together and celebrates with family, friends, good food, and fireworks!  Such a celebration definitely needs a special dessert.   These Red Velvet Brownie Cheesecakes would be a all-star finish to the day!

A red velvet brownie topped with cheesecake and fresh berries, and of course it’s always cuter served in individual jars!


Red Velvet Brownie Cheesecakes


Note:  If you want to put a lid on these little cakes be sure to leave room at the top for the berries.  If you want to share them on the 4th of July we recommend adding this or this free printable to the top for an added dash of sparkle!


Red Velvet Brownie Cheesecakes


1 cup flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
3 tablespoons unsweetened cocoa powder
1/2 cup water
1 egg
1/4 cup buttermilk
3/4  teaspoons vanilla
1 tablespoon red food coloring
12 ounces cream cheese, softened
2/3 cups sugar
1 teaspoon vanilla
3/4 cup heavy whipping cream, whipped
2 cups fresh berries (I used raspberries, blueberries, and diced strawberries)


Preheat oven to 350 degrees F.

In mixing bowl stir together the flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture; beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, vanilla, and red food coloring. Beat for 1 minute (batter will be thin).  Divide the batter into 8 1/2 pint wide-mouth jars.

Place jars on a baking sheet and bake about 18-20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely.

To make the cream cheese topping, beat cream cheese and sugar until light and fluffy.  Add the vanilla.  Fold in the whipped cream until completely incorporated.  Top each red velvet brown with cream cheese mixtures. Note, I used a pastry bag to pipe the cream cheese mixture in.  Refrigerate at least 2-3 hours or overnight.  When ready to serve top with fresh berries.

Makes 8 half-pint or 1 cup brownie jars.



Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email


grab button 2

Caramel Potatoes

google Ad2