Description
Indulge in the delightful combination of rich brownie bottoms and creamy cheesecake filling with these Brownie Bottom Mini Cheesecakes. Perfect for any occasion, these bite-sized treats are sure to impress!
Ingredients
- Unsalted Butter (melted)
- Granulated Sugar
- Egg
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Vanilla Extract
- Salt
- Cream Cheese (softened)
- Granulated Sugar
- Egg
- Sour Cream
- Vanilla Extract
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a medium bowl, combine melted unsalted butter and granulated sugar. Mix well.
- Add the egg, then stir in all-purpose flour, cocoa powder, vanilla extract, and a pinch of salt until just combined.
- Spoon the brownie mixture evenly into the prepared muffin tin, filling each liner about halfway.
- In another bowl, beat softened cream cheese with granulated sugar until smooth. Add the egg, sour cream, and vanilla extract, mixing until silky.
- Scoop the cheesecake filling over the brownie bottoms in each muffin cup, filling them to the top.
- Bake for 25-30 minutes or until the cheesecake is set. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure cream cheese is at room temperature to prevent lumps in the filling. Refrigerate mini cheesecakes before serving for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: Brownie Bottom Mini Cheesecakes, Cheesecake, Brownies, Dessert, American