Description
Irresistible brownie bottom mini cheesecakes are a delightful fusion of rich chocolate and creamy cheesecake, perfect for any occasion. These bite-sized treats feature a fudgy brownie base topped with smooth cheesecake, creating an unforgettable dessert experience. Ideal for gatherings or a sweet pick-me-up, they promise to impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs (room temperature)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream (full-fat)
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin pan with liners.
- In a bowl, whisk melted butter, sugar, cocoa powder, and eggs until combined. Gently mix in flour.
- Fold in chocolate chips if desired. Fill each muffin cup halfway with brownie batter.
- In another bowl, beat cream cheese until smooth; gradually add sugar and sour cream, mixing well. Stir in vanilla extract.
- Spoon the cheesecake mixture over the brownie layer until full. Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (40g)
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg