Brownie Bottom Mini Cheesecakes

Name: Brownie Bottom Mini Cheesecakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 0.5 cup unsalted butter (melted); 0.5 cup granulated sugar; 1 large egg; 0.25 cup all-purpose flour; 0.33 cup unsweetened cocoa powder; 0.5 teaspoon vanilla extract; 0.25 teaspoon salt; 8 oz cream cheese (softened to room temperature); 0.25 cup granulated sugar; 1 large egg (at room temperature); 2 tablespoons sour cream (at room temperature); 0.5 teaspoon vanilla extract

Discover your new favorite dessert: Brownie Bottom Mini Cheesecakes. This recipe features a rich, fudgy brownie base topped with a smooth, tangy cream cheese filling, creating a delightful two-bite treat. The combination of the dense brownie and light cheesecake offers an irresistible textural contrast. Perfect for parties, holidays, or any occasion when a sweet craving strikes, these mini cheesecakes are simple to make and ideal for sharing.

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45 min totalEasy12 servings

Ingredients

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Servings

•0.5 cup unsalted butter (melted)
•0.5 cup granulated sugar
•1 large egg
•0.25 cup all-purpose flour
•0.33 cup unsweetened cocoa powder
•0.5 teaspoon vanilla extract
•0.25 teaspoon salt
•8 oz cream cheese (softened to room temperature)
•0.25 cup granulated sugar
•1 large egg (at room temperature)
•2 tablespoons sour cream (at room temperature)
•0.5 teaspoon vanilla extract

Instructions

1
Preheat oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
2
In a medium bowl, whisk together melted butter and granulated sugar until well combined.
3
Add the egg and vanilla extract, mixing until smooth.
4
In a separate small bowl, stir together the flour, cocoa powder, and salt.
5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6
Spoon about 1 tablespoon of brownie batter into each liner and press into an even layer.
7
Bake for 10-12 minutes, or until the edges are set.
8
In a large bowl, beat the softened cream cheese until smooth.
9
Add granulated sugar and beat again until smooth.
10
Mix in the egg, sour cream, and vanilla extract on low speed until just combined.
11
Spoon the cheesecake filling over the warm brownie bases.
12
Return the pan to the oven and bake for 15-18 minutes, until the edges are set and the center has a slight jiggle.
13
Turn off the oven and let the cheesecakes cool inside with the door ajar for about 1 hour.
14
Cool completely at room temperature, then chill in the refrigerator for at least 4 hours before serving.