Description
Learn how to make Easy Brownie Bottom Mini Cheesecakes, a delicious dessert combining fudgy brownies with creamy cheesecake. This recipe is perfect for any occasion and yields 12 delightful mini cheesecakes.
Ingredients
- For the Brownie Bottom:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: Chocolate chips or fruit for topping
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Prepare the brownie base: In a medium bowl, whisk together the melted butter and sugar until well combined. Add in the eggs and vanilla extract, stirring until smooth.
- Mix dry ingredients: In another bowl, mix together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon brownie batter: Distribute the brownie batter evenly among the muffin cups, filling each about halfway.
- Prepare the cheesecake layer: In a separate bowl, beat the softened cream cheese and sugar until fluffy. Add the egg and vanilla extract, mixing until smooth and creamy.
- Top with cheesecake mixture: Spoon the cheesecake batter over the brownie base in each muffin cup, filling them to the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and slightly jiggles in the center.
- Cool: Remove from the oven and let the cheesecakes cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
- Chill: Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Top and Serve: Add your chosen toppings like chocolate chips or fruit before serving.
Notes
- Use quality ingredients for the best flavor.
- Rotate the muffin tin halfway through baking for even cooking.
- Allow cheesecakes to cool completely in the pan before refrigerating.
- Consider adding lemon juice or almond extract to the cheesecake layer for extra flavor.
- Use a cookie scoop for consistent portion sizes of brownie and cheesecake layers.
- For smaller bites, use a mini muffin tin.
- Store covered in the refrigerator for up to 4-5 days.
- Freeze by wrapping tightly and placing in an airtight container for up to 2 months. Thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 10g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 3g
- Cholesterol: N/A
Keywords: Brownie Bottom Mini Cheesecakes, mini cheesecakes with brownie base, brownie bottom cheesecake bites recipe, chocolate brownie mini cheesecakes, easy brownie bottom cheesecake cups, how to make brownie bottom mini cheesecakes, brownie base cheesecake dessert, mini chocolate cheesecakes brownie bottom, no-bake brownie bottom mini cheesecakes, raspberry brownie bottom mini cheesecakes, salted caramel brownie bottom mini cheesecakes, brownie bottom mini cheesecakes with ganache, cheesecake brownies with chocolate crust, miniature cheesecakes brownie layer, baking brownie bottom mini cheesecakes, how long to bake brownie bottom cheesecakes, brownie bottom mini cheesecakes preparation tips, best way to make brownie bottom cheesecakes