Description
Irresistible Brownie Bottom Mini Cheesecakes combine rich, fudgy brownie layers with a creamy cheesecake topping for a dessert that’s sure to impress. These delightful treats are perfect for any occasion, from casual gatherings to festive celebrations. With their stunning appearance and delicious flavor, everyone will be asking for your recipe!
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- ½ cup melted butter
- 8 oz cream cheese (room temperature)
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 325°F (160°C) and grease a muffin tin.
- In a medium bowl, mix melted butter and sugar until combined. Add cocoa powder and eggs; stir until smooth.
- Gradually fold in flour (1 cup), being careful not to overmix.
- Spoon brownie batter into the muffin cups, filling halfway.
- In another bowl, beat cream cheese until smooth. Add sugar (½ cup), sour cream (½ cup), vanilla extract (1 tsp), and an egg; mix until creamy.
- Spoon cheesecake mixture on top of brownies, filling almost to the top. Optionally swirl together with a toothpick.
- Bake for 20-25 minutes or until set but slightly jiggly in the center. Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg