Brownie Bottom Mini Cheesecakes
Decadent Brownie Bottom Mini Cheesecakes—the perfect fusion of fudgy brownies and creamy cheesecake!
Equipment
- Muffin tin
Ingredients
Brownie Base
- 4 oz dark chocolate 60-70% cocoa
- ¼ cup unsalted butter
- ½ cup granulated sugar
- 1 large egg
- ¼ cup all-purpose flour
- 2 tbsp cocoa powder
Cheesecake Filling
- 8 oz cream cheese room temperature
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 tbsp heavy cream
Optional Flavor Enhancers
- ½ tsp espresso powder
- ½ tsp lemon zest
- ¼ cup chocolate chips
- Drizzle caramel sauce
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Make the brownie base: Melt chocolate and butter, then mix in sugar, egg, flour, and cocoa powder.
- Scoop the brownie batter into liners, filling each about ¼ of the way. Pre-bake for 5-7 minutes.
- Prepare the cheesecake filling: Beat cream cheese until smooth, then add sugar, egg, vanilla, sour cream, and heavy cream. Mix until creamy.
- Pour the cheesecake mixture over the pre-baked brownie bases.
- Bake for 18-20 minutes or until the cheesecakes are set with a slight jiggle in the center.
- Cool completely, then chill in the fridge for at least 2 hours before serving.
- Garnish and serve with caramel drizzle, berries, or chocolate sauce!
Notes
- For extra fudgy brownies, slightly underbake the brownie layer.
- Prevent cracks by using room-temperature ingredients and avoiding overmixing.
- Make it gluten-free by swapping flour for a gluten-free alternative.
- Customize flavors by adding citrus zest, espresso powder, or different toppings.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 22gProtein: 4gFat: 17g
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