Description
Indulge in decadent mini cheesecakes with a rich brownie bottom. These delightful treats are a must try for dessert lovers everywhere
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream (optional)
- Chocolate chips, fresh fruit, or whipped cream (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- Melt the butter in a medium saucepan over medium heat. Stir in the sugar, eggs, and vanilla.
- In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder. Gradually add to the wet mixture, stirring until just combined.
- Spoon the brownie batter evenly into muffin cups, filling them about halfway. Bake for 10-12 minutes.
- While brownies are baking, beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing well. Stir in vanilla, flour, and sour cream if using.
- Once brownie bases are cooled, pour cheesecake mixture on top until almost full. Avoid overfilling.
- Bake for an additional 15-20 minutes, until cheesecake is set around edges and slightly jiggles in center.
- Let cool for 5-10 minutes, then transfer to a wire rack to cool completely and chill in the refrigerator for at least 2 hours.
- Prep Time: 20 minutes
- hours: 2
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150 calories
- Sugar: 8 grams
- Fat: 9 grams
- Saturated Fat: 9 grams
- Carbohydrates: 16 grams
- Fiber: 1 gram
- Protein: 3 grams