Brownie Bottom Mini Cheesecakes

Introduction

Brownie Bottom Mini Cheesecakes are the perfect dessert, combining the rich, fudgy decadence of brownies with the creamy tanginess of cheesecake. These bite-sized treats are elegant enough for special occasions but simple enough to make for everyday indulgence. Each layer complements the other, creating a dessert that’s truly irresistible.

Ingredients

Brownie Layer:

Butter (softened or melted)
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
Baking chocolate or cocoa powder
Optional: chocolate chips

Cheesecake Layer:

Cream cheese, softened
Granulated sugar
Eggs
Vanilla extract
Optional: sour cream for added creaminess

Instructions

Preheat Oven: Set to 350°F (175°C). Prepare a muffin tin with liners or grease it lightly.
Prepare Brownie Layer:
- Cream butter and sugar until light.
- Mix melted chocolate (or cocoa), eggs, and vanilla. Combine with dry ingredients (flour, baking powder, salt).
- Fill each liner about 1/4 full with brownie batter.
Prepare Cheesecake Layer:
- Beat softened cream cheese and sugar until smooth.
- Add eggs and vanilla (and sour cream if using), mixing until creamy.
- Pour cheesecake batter over the brownie layer, filling each cup to about 3/4 full.
Bake: Bake for 15-25 minutes, until the cheesecake is set. Cool completely on a rack, then refrigerate for at least 2 hours.
Serve: Optionally top with whipped cream, chocolate drizzle, or sprinkles. Store leftovers in the refrigerator for up to 5 days.