Brownie Bottom Mini Cheesecakes

Description:

These Brownie Bottom Mini Cheesecakes combine the best of both worlds: fudgy brownies and creamy cheesecake, all in individual-sized servings. The rich brownie base pairs perfectly with the smooth, tangy cheesecake topping, creating a delightful dessert that’s perfect for parties, gatherings, or just because.

Origin:

Inspired by the love of combining two classic desserts, this recipe brings together brownies and cheesecake in a mini form for an indulgent yet elegant treat.

Ingredients:

For the Brownie Bottom:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Cheesecake Topping:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour

Optional Garnishes:

• Fresh berries (strawberries, raspberries, or blueberries)
• Chocolate shavings or drizzle
• Whipped cream

Instructions:

1. Prepare the Brownie Base:
   • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
   • In a bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla extract, mixing well.
   • Stir in flour, cocoa powder, salt, and baking powder. Mix until combined.
   • Spoon about 1–2 tablespoons of brownie batter into each cupcake liner, pressing it down slightly. Bake for 10–12 minutes or until set but not overbaked. Remove from the oven and let cool slightly.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition.
   • Stir in vanilla extract and flour until just combined.
   • Spoon the cheesecake filling evenly over the partially baked brownie bases, filling each liner almost to the top.
3. Bake the Mini Cheesecakes:
   • Bake for 18–20 minutes, or until the cheesecake is set and lightly golden around the edges. The centers may still be slightly jiggly.
   • Let the cheesecakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
4. Chill:
   • Refrigerate the mini cheesecakes for at least 2 hours, or overnight, to allow them to set completely.
5. Decorate and Serve:
   • Garnish with fresh berries, a drizzle of chocolate, or whipped cream if desired.

Tips for Success:

• Don’t overbake the brownie base, as it can become too firm. The cheesecakes will firm up as they chill.
• Use room temperature cream cheese for a smooth cheesecake filling.
• For a firmer cheesecake, you can bake the mini cheesecakes in a water bath.

Recommendations:

• Serve chilled for the best texture and flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition (per mini cheesecake, approximate for 12 servings):

• Calories: ~250
• Protein: 5g
• Fat: 18g
• Carbohydrates: 21g
• Fiber: 2g
• Sugar: 16g
• Sodium: 180mg

Enjoy these irresistible Brownie Bottom Mini Cheesecakes for a deliciously rich and creamy treat!