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At the heart of every great Brownie Bottom Mini Cheesecake is the brownie base. This rich foundation is crucial for providing a complementary flavor and texture to the creamy cheesecake topping. The key ingredients that contribute to a delicious brownie base include unsalted butter, sugar, eggs, cocoa powder, and flour.

Brownie Bottom Mini Cheesecakes: A Decadent Dessert Delight

Indulge in these delightful Brownie Bottom Mini Cheesecakes! With a rich brownie base and a creamy cheesecake filling, these treats are perfect for any occasion. Simply mix up the brownie batter, bake, then layer with a smooth cheesecake mixture and bake again. After refrigerating, top with whipped cream, fresh berries, or chocolate ganache for an extra touch. Get ready to impress your friends and family with these delicious mini desserts!
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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 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1/4 cup heavy cream

For Topping (optional):

Whipped cream

Fresh berries

Chocolate ganache

Instructions
 

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

    Make the Brownie Base:

      - In a mixing bowl, combine melted butter and sugar, mixing until well combined.

        - Add eggs and vanilla extract, mixing until smooth.

          - Sift in cocoa powder, flour, salt, and baking powder, folding gently until combined.

            - Divide the brownie batter evenly among the lined muffin cups, filling each about 1/2 full. Bake for 10 minutes.

              Prepare the Cheesecake Filling:

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

                  - Add the sugar and vanilla extract, continuing to beat until combined.

                    - Add eggs one at a time, mixing well after each addition. Then mix in the sour cream and heavy cream until smooth.

                      Assemble the Mini Cheesecakes:

                        - Once the brownie bases are done baking, remove from the oven and let cool slightly—don't turn off the oven!

                          - Spoon the cheesecake filling over each brownie base until the cups are nearly full.

                            Bake the Cheesecakes:

                              - Bake in the preheated oven for 20-25 minutes or until the centers are set but still slightly jiggly.

                                - Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                                  Chill and Serve:

                                    - Once cooled, refrigerate the mini cheesecakes for at least 3 hours (or overnight for best flavor).

                                      - When ready to serve, top with whipped cream, fresh berries, or chocolate ganache if desired.

                                        Prep Time: 30 minutes | Total Time: 3 hours 45 minutes | Servings: 12 mini cheesecakes