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When it comes to dessert, few combinations are as irresistible as the rich, fudgy goodness of a brownie paired with the smooth, creamy texture of cheesecake. This delightful fusion is what makes the Brownie Bottom Mini Cheesecakes a standout choice for any occasion. Perfectly portioned for parties, gatherings, or simply to satisfy a sweet craving, these mini cheesecakes present an elegant yet easy-to-make treat that will impress your guests and leave them wanting more.

Brownie Bottom Mini Cheesecakes: A Decadent Dessert Delight

Indulge in these delightful Brownie Bottom Mini Cheesecakes! With a rich brownie base topped by creamy cheesecake, these treats are perfect for any occasion. Easy to make, you'll start with melted butter, sugar, cocoa, and flour for the brownie layer, followed by a luscious cream cheese filling. Bake, chill, and enjoy! Ideal for parties or a sweet snack, these mini cheesecakes are sure to impress. Whip up a batch and savor each bite!
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Ingredients
  

For the Brownie Base:

1/2 cup unsalted butter, melted

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 baking powder

1/4 teaspoon salt

For the Cheesecake Filling:

8 oz cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon all-purpose flour (optional, for thicker consistency)

For Topping:

Whipped cream (optional)

Chocolate shavings or cocoa powder for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or lightly grease it.

    Prepare the Brownie Base:

      a. In a mixing bowl, combine the melted butter and sugar, stirring until well blended.

        b. Add in the eggs and vanilla extract, mixing until fully incorporated.

          c. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

            Fill the Muffin Tin:

              a. Spoon about 1 tablespoon of the brownie batter into each lined muffin cup, spreading it evenly across the bottom.

                b. Bake the brownie bases for approximately 10 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let cool slightly.

                  Prepare the Cheesecake Filling:

                    a. In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2 minutes.

                      b. Gradually add the sugar, mixing until combined.

                        c. Add in the egg, vanilla extract, and flour if using, and beat until smooth and well combined.

                          Add Cheesecake Filling:

                            a. Spoon the cheesecake filling over the cooled brownie bases, filling each cup until nearly full. Smooth the tops with a spatula if necessary.

                              Bake the Mini Cheesecakes:

                                a. Place the muffin tin back in the oven and bake for an additional 15-18 minutes, or until the cheesecake is set but slightly jiggly in the center.

                                  b. Once ready, turn off the oven and leave the cheesecakes inside with the door ajar for about 30 minutes to cool gradually.

                                    Chill: Remove the cheesecakes from the oven and let them cool at room temperature. Then transfer to the refrigerator to chill for at least 3 hours, or overnight for the best results.

                                      Serve: Once chilled, remove the mini cheesecakes from their liners, top with whipped cream, and garnish with chocolate shavings or a dusting of cocoa powder if desired.

                                        Prep Time: 20 mins | Total Time: 1 hr 30 mins + chilling | Servings: 12