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Decadent Valentine’s Red Velvet Brownie Cheesecake Pops

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These Red Velvet Brownie Cheesecake Pops combine a fudgy red velvet brownie base with a creamy cheesecake center, coated in white chocolate and perfect for gifting or special occasions.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons red food coloring (gel-based)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 12 oz (340g) white chocolate or candy melts
  • Red and pink sprinkles or edible glitter (optional)
  • 9–12 cake pop sticks

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking pan and line it with parchment paper.
  2. In a large bowl, mix melted butter and sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and red food coloring until the batter is bright and even in color.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 20-22 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and cool completely on a rack.
  5. Prepare the cheesecake filling by beating softened cream cheese and sugar until smooth and creamy. Add the egg, lemon zest, and vanilla extract, mixing until just combined.
  6. Once the brownie layer is cool, gently spread the cheesecake filling evenly over it. Bake again for 25-30 minutes, or until the cheesecake sets but still has a slight jiggle in the center.
  7. Remove from oven and cool completely, then chill in the refrigerator for at least 2 hours.
  8. Cut the chilled brownie-cheesecake slab into 1.5-inch (4 cm) squares. Insert a cake pop stick into each square halfway through.
  9. Melt white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
  10. Dip each pop into the melted coating, tapping off excess. While still wet, decorate with sprinkles or edible glitter.
  11. Place the dipped pops upright in a styrofoam block or cake pop stand to set. Refrigerate for 15-20 minutes until the coating hardens.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep brownies tender. Chill pops thoroughly before dipping to prevent falling apart. Reheat coating gently if it thickens during dipping. Pops can be made ahead and stored refrigerated or frozen.

Nutrition

Keywords: red velvet, brownie, cheesecake, cake pops, Valentine's Day, dessert, gifting, easy recipe

Find it online: https://avabake.com/decadent-valentines-red-velvet-brownie-cheesecake-pops-recipe-easy-and-perfect-for-gifting/