Brownie Bottom Mini Cheesecakes: A Decadent Dessert Delight

What makes Brownie Bottom Mini Cheesecakes so unique is their distinct structure, which features a rich brownie base topped with a smooth and creamy cheesecake filling. This two-layer approach not only provides a delicious contrast in textures but also elevates the overall flavor experience. The brownie base, with its deep chocolate notes, complements the light and airy cheesecake filling, resulting in a dessert that is both rich and refreshing.

Brownie Bottom Mini Cheesecakes: A Decadent Dessert Delight

Indulge in these delicious Brownie Bottom Mini Cheesecakes that combine the rich taste of brownie with creamy cheesecake goodness. Perfect for parties or a sweet treat at home, this recipe features a fudgy brownie base topped with a smooth cheesecake filling. Personalize them with fresh berries, whipped cream, or decadent sauces. Easy to make and irresistibly tasty, they're sure to impress at any gathering! Get ready to satisfy your sweet cravings!

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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 salt

1/4 teaspoon baking powder

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1 teaspoon lemon juice (optional, for a tangy flavor)

For Topping (Optional):

Fresh berries (strawberries, raspberries, or blueberries)

Whipped cream

Chocolate ganache or caramel sauce

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Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

Make the Brownie Base:

- In a mixing bowl, combine the melted butter and sugar, stirring until smooth.

- Add the eggs and vanilla extract. Mix until fully incorporated.

- Sift in the cocoa powder, flour, salt, and baking powder. Fold until just combined, taking care not to overmix.

- Divide this brownie batter evenly among the lined muffin cups, filling each about halfway.

Bake the Brownie Base:

- Bake in the preheated oven for about 10-12 minutes until slightly firm but not fully cooked through. Remove from the oven and let cool slightly.

Prepare the Cheesecake Filling:

- In a large bowl, beat the softened cream cheese until smooth and creamy.

- Gradually add the sugar, mixing well.

- Add the vanilla extract, and optional lemon juice, followed by the eggs one at a time, mixing gently to incorporate after each addition. Finally, add the sour cream and mix until smooth.

Assemble the Mini Cheesecakes:

- Spoon the cheesecake batter over the partially baked brownie base in each muffin cup, filling them almost to the top.

- Tap the tin gently on the counter to remove any air bubbles.

Bake the Mini Cheesecakes:

- Return the tin to the oven and bake for an additional 18-20 minutes, until the cheesecake is set but still slightly jiggly in the center.

- Turn off the oven and allow the cheesecakes to cool in the oven with the door slightly cracked for about 15 minutes.

Chill:

- Remove from the oven and allow to cool completely at room temperature. Once cooled, transfer to the refrigerator for at least 4 hours or overnight for best results.

Serve:

- Before serving, top with fresh berries, a dollop of whipped cream, or a drizzle of chocolate ganache or caramel sauce if desired.

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Prep Time: 30 minutes | Total Time: 1 hour 30 minutes (plus chilling) | Servings: 12