Description
Indulge in the delightful fusion of rich, fudgy brownie bottoms and creamy cheesecake with these irresistible brownie bottom mini cheesecakes. Perfect for any occasion, these desserts are not only visually stunning but also incredibly easy to make. Each bite offers a heavenly combination of chocolate and creaminess that will leave everyone wanting more!
Ingredients
Scale
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 8 oz cream cheese (softened)
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/3 cup powdered sugar
- 1/2 cup all-purpose flour
- Pinch of salt
- Cupcake liners
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- For the brownie base, mix melted butter and cocoa powder until smooth. Stir in sugar, eggs, and vanilla until well combined.
- Add flour and salt to the mixture, blending until just mixed (don’t overmix).
- Spoon about one tablespoon of the brownie batter into each cupcake liner and bake for 10 minutes.
- For the cheesecake filling, beat softened cream cheese until smooth. Mix in sour cream, powdered sugar, and vanilla until creamy.
- After removing the brownie bases from the oven, top with cheesecake mixture generously.
- Bake again for 15-18 minutes or until edges are set but center is slightly jiggly.
- Allow them to cool completely on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg