Description
Indulge in the perfect combination of fudgy brownie and creamy cheesecake with these Brownie Bottom Mini Cheesecakes, a delightful dessert for any occasion.
Ingredients
- Unsalted Butter
- Granulated Sugar
- Egg
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Vanilla Extract
- Salt
- Cream Cheese
- 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 bowl, mix melted unsalted butter and granulated sugar until well combined.
- Add in the egg, followed by all-purpose flour, unsweetened cocoa powder, vanilla extract, and salt. Stir until smooth.
- Scoop the brownie mixture into the bottom of each muffin liner, filling each about halfway.
- In another bowl, beat the softened cream cheese and granulated sugar until creamy. Add the egg, sour cream, and vanilla extract, mixing until smooth.
- Pour the cheesecake filling over the brownie layer in each muffin tin, filling them almost to the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Remove from the oven and let cool before refrigerating for at least 2 hours before serving.
Notes
For a richer flavor, use high-quality cocoa powder and let the cheesecakes chill overnight for the best results.
- 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, dessert, cheesecake, brownie, recipe, American dessert