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Brownie Bottom Mini Cheesecakes

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Delightful mini cheesecakes with a rich chocolate brownie base and creamy cheesecake topping, perfect for any occasion.

Ingredients

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  • 1/2 cup unsalted butter (melted)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 8 oz cream cheese (softened to room temperature)
  • 1/4 cup granulated sugar
  • 1 large egg (at room temperature)
  • 2 tbsp sour cream (at room temperature)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together the melted butter and sugar until well combined. Add the egg and vanilla, mixing until smooth. Stir in the flour, cocoa powder, and salt until just combined.
  3. Spoon about 1 tablespoon of brownie batter into each muffin liner and press it into an even layer. Bake for 10-12 minutes, just until they are set but not overbaked.
  4. In a large bowl, beat the softened cream cheese until smooth. Add the sugar and beat again. Mix in the egg, sour cream, and vanilla on low speed until just combined.
  5. Spoon the cheesecake filling over the warm brownie bases, filling each liner nearly to the top.
  6. Bake for an additional 15-18 minutes, until the edges are set and the center has a slight jiggle when shaken.
  7. Turn off the oven and let the mini cheesecakes cool inside for 1 hour with the door ajar.
  8. Chill the cheesecakes in the refrigerator for at least 4 hours before serving.

Notes

Ensure cream cheese is at room temperature for a smooth filling. Don’t skip the chilling step for better texture.

Nutrition

Find it online: https://pinrecipezbylinaa.com/brownie-bottom-mini-cheesecakes-ultimate-guide/

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