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If you’re looking for a dessert that perfectly marries the rich, fudgy goodness of brownies with the creamy, tangy delight of cheesecake, then look no further than Brownie Bottom Mini Cheesecakes. This indulgent treat is a dream come true for chocolate lovers and cheesecake aficionados alike. Each mini cheesecake is crafted with a decadent brownie base topped with a fluffy cheesecake layer, creating a harmonious blend of flavors and textures that is simply irresistible.

Brownie Bottom Mini Cheesecakes

Indulge in the ultimate dessert with these Brownie Bottom Mini Cheesecakes, where rich brownie meets creamy cheesecake for a delightful treat. Perfectly portioned for easy enjoyment, these mini cheesecakes are not only delicious but versatile for any occasion—be it a celebration or simply a sweet craving at home. With a simple assembly and easy-to-follow steps, elevate your dessert game and impress your guests with this irresistible combination of flavors and textures.
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Ingredients
  

For the Brownie Bottom:

1/2 cup unsalted butter (1 stick)

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

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 tablespoon all-purpose flour

1/4 cup sour cream

For the Topping:

Whipped cream (optional)

Chocolate shavings or mini chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.

    Make the Brownie Batter: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined. Add the cocoa powder, flour, salt, and baking powder, mixing just until combined.

      Fill the Muffin Tin: Divide the brownie batter evenly among the muffin cups, filling each about 1/3 full. Bake in the preheated oven for 15 minutes. Remove from the oven and allow to cool slightly.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, then mix in the vanilla. Add the eggs, one at a time, mixing until fully incorporated. Stir in the flour and sour cream until the mixture is smooth and creamy.

          Assemble the Mini Cheesecakes: Spoon the cheesecake mixture over the brownie layer in each muffin cup, filling them to the top. Use a spatula to smooth the tops if needed.

            Bake Again: Bake for an additional 20-25 minutes, or until the cheesecake is set and slightly jiggly in the center. Remove from the oven and let them cool in the pan for about 10 minutes.

              Cool Completely: Carefully remove the mini cheesecakes from the muffin tin and place them on a wire rack to cool completely. Then, refrigerate for at least 2 hours or until ready to serve.

                Serve: Top with whipped cream and chocolate shavings or mini chocolate chips if desired. Enjoy your delightful Brownie Bottom Mini Cheesecakes!

                  Prep Time: 20 minutes | Total Time: 2 hours 45 minutes | Servings: 12 mini cheesecakes