Brownie Bottom Mini Cheesecakes
By Isabella Quinn
Prep
20 min
Cook
25 min
Total
45 min
Servings
12
Level
Easy
Learn about a new dessert: Brownie Bottom Mini Cheesecakes. Brownie Bottom Mini Cheesecakes combine a rich brownie layer and a tangy cheesecake layer in a bite-size dessert. Two different textures in one dessert make the Brownie Bottom Mini Cheesecake a popular treat. Serve these mini cheesecakes at holidays and other events when desserts are desired. They are simple to prepare and serve.
Ingredients
- •½ cup unsalted butter (melted)
- •½ cup granulated sugar
- •1 large egg
- •¼ cup all-purpose flour
- •⅓ cup unsweetened cocoa powder
- •½ teaspoon vanilla extract
- •¼ teaspoon salt
- •8 oz cream cheese (softened to room temperature)
- •¼ cup granulated sugar
- •1 large egg (at room temperature)
- •2 tablespoons sour cream (at room temperature)
- •½ teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
- 2
In a medium bowl, whisk together melted butter and granulated sugar until well combined.
- 3
Add the egg and vanilla extract, mixing until smooth.
- 4
In a separate small bowl, stir together the flour, cocoa powder, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Spoon about 1 tablespoon of brownie batter into each liner and press into an even layer.
- 7
Bake for 10-12 minutes, or until the edges are set.
- 8
In a large bowl, beat the softened cream cheese until smooth.
- 9
Add granulated sugar and beat again until smooth.
- 10
Mix in the egg, sour cream, and vanilla extract on low speed until just combined.
- 11
Spoon the cheesecake filling over the warm brownie bases.
- 12
Return the pan to the oven and bake for 15-18 minutes, until the edges are set and the center has a slight jiggle.
- 13
Turn off the oven and let the cheesecakes cool inside with the door ajar for about 1 hour.
- 14
Cool completely at room temperature, then chill in the refrigerator for at least 4 hours before serving.
Nutrition (per serving)
195
Calories
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