Brownie Bottom Mini Cheesecakes
These mini cheesecakes feature a fudgy brownie base topped with creamy cheesecake, creating a rich and delightful dessert in every bite!
Ingredients
For the Brownie Base:
1/2 cup unsalted butter, melted 杻
1 cup granulated sugar
2 large eggs 讀
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder 療
1/4 teaspoon salt 蓼
For the Cheesecake Layer:
8 oz cream cheese, softened 燎
1/4 cup granulated sugar
1 large egg 讀
1 teaspoon vanilla extract
Instructions
1 Preheat Oven: Preheat to 350F 175C and line a 12-cup muffin tin with cupcake liners.
2 Make the Brownie Batter: In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
3 Bake the Brownie Base: Spoon brownie batter into the cupcake liners, filling each about 1/3 full. Bake for 8-10 minutes, until the edges start to set.
4 Prepare Cheesecake Layer: While the brownies bake, beat softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
5 Add Cheesecake Layer: Remove the muffin tin from the oven and spoon cheesecake mixture over each brownie base. Return to the oven and bake for an additional 12-15 minutes, or until the cheesecake layer is set.
6 Cool and Chill: Let the mini cheesecakes cool completely, then refrigerate for at least 1 hour before serving.
7 Serve and Enjoy: These Brownie Bottom Mini Cheesecakes are now ready to serve and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes
Calories: 350 kcal per mini cheesecake
Servings: 12 mini cheesecakes