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Introduction
Imagine the rich, fudgy goodness of a brownie paired with the creamy elegance of cheesecake—all in a bite-sized treat! Brownie Bottom Mini Cheesecakes are the ultimate dessert mashup, offering a delightful contrast of textures and flavors. These mini delights are perfect for parties, afternoon indulgences, or a sweet treat to end your day. Plus, they’re easy to make and customizable for various tastes and occasions. Let’s dive into the recipe!
Ingredients
For the Brownie Layer:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/2 tsp vanilla extract
For the Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
Optional Toppings:
Whipped cream
Chocolate shavings
Fresh berries
Directions
Step 1: Prepare the Brownie Base
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs and vanilla extract, mixing until combined.
Sift in cocoa powder, flour, and salt. Gently fold until no streaks of flour remain.
Scoop a tablespoon of brownie batter into each muffin liner, spreading it evenly to create a base.
Step 2: Make the Cheesecake Layer
In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
Add the egg and vanilla extract, mixing until fully incorporated.
Spoon the cheesecake mixture over the brownie layer, filling each liner about 3/4 full.
Step 3: Bake and Cool
Bake for 18–22 minutes, or until the cheesecake is set and the edges are slightly golden.
Allow the cheesecakes to cool in the pan for 10 minutes before transferring to a wire rack. Chill in the refrigerator for at least 2 hours before serving.
Serving and Storage Tips
Serving: Top each mini cheesecake with whipped cream, chocolate shavings, or fresh berries for added flair.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months; thaw in the refrigerator before serving.
Variations
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