Brownie Bottom Mini Cheesecakes
Discover your new favorite dessert: Brownie Bottom Mini Cheesecakes. This recipe features a rich, fudgy brownie base topped with a smooth, tangy cream cheese filling, creating a delightful two-bite treat. The combination of the dense brownie and light cheesecake offers an irresistible textural contrast. Perfect for parties, holidays, or any occasion when a sweet craving strikes, these mini cheesecakes are simple to make and ideal for sharing.
Ingredients
- •0.5 cup unsalted butter (melted)
- •0.5 cup granulated sugar
- •1 large egg
- •0.25 cup all-purpose flour
- •0.33 cup unsweetened cocoa powder
- •0.5 teaspoon vanilla extract
- •0.25 teaspoon salt
- •8 oz cream cheese (softened to room temperature)
- •0.25 cup granulated sugar
- •1 large egg (at room temperature)
- •2 tablespoons sour cream (at room temperature)
- •0.5 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
Nutrition (per serving)
Calories
195
