why make this recipe
Brownie Bottom Mini Cheesecakes are a delightful treat that combines two beloved desserts: brownies and cheesecake. This recipe brings together a fudgy brownie base with a creamy cheesecake topping, creating a perfect balance of flavors. They are easy to make, perfect for gatherings, and are sure to impress your family and friends!
how to make Brownie Bottom Mini Cheesecakes
Ingredients:
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 8 oz cream cheese (softened to room temperature)
- 1/4 cup granulated sugar
- 1 large egg (at room temperature)
- 2 tbsp sour cream (at room temperature)
- 1/2 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
- For the brownie batter, whisk together melted butter and sugar in a medium bowl. Add in the egg and vanilla, mixing until smooth.
- Stir in the flour, cocoa powder, and salt until just combined.
- Spoon about 1 tablespoon of brownie batter into each liner and press it down to form an even layer. Bake for 10-12 minutes.
- For the cheesecake filling, beat softened cream cheese in a large bowl until smooth. Add sugar and beat again.
- Mix in the egg, sour cream, and vanilla on low speed until just combined.
- Once the brownie bases are baked, spoon the cheesecake filling over them.
- Bake for an additional 15-18 minutes, until the edges are set but the center has a slight jiggle.
- Turn off the oven and let the cheesecakes cool inside with the door ajar for about 1 hour. Then, let them cool completely at room temperature before chilling in the refrigerator for at least 4 hours before serving.
how to serve Brownie Bottom Mini Cheesecakes
Once the mini cheesecakes are chilled, you can serve them straight from the refrigerator. They make a beautiful dessert for parties. You can top them with fresh fruit, chocolate sauce, or whipped cream for an extra special touch!
how to store Brownie Bottom Mini Cheesecakes
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 5 days. You can also freeze them for longer storage; just make sure to wrap them tightly to avoid freezer burn.
tips to make Brownie Bottom Mini Cheesecakes
- Ensure your cream cheese is at room temperature for easy mixing.
- Do not overmix the cheesecake filling; it should be combined but still creamy.
- For cleaner edges, use a hot knife to slice these mini cheesecakes when serving.
variation
You can add your favorite toppings to the cheesecake layer, such as chocolate chips, nuts, or cookie crumbles. For a different flavor, try adding a swirl of fruit puree or a hint of peppermint extract to the cheesecake filling.
FAQs
1. Can I use a different type of chocolate?
Yes, you can use dark chocolate or milk chocolate in the brownie base instead of cocoa powder if you prefer a richer flavor.
2. How can I tell when the mini cheesecakes are done baking?
The edges will be set, and the center should have a slight jiggle. They will firm up as they cool.
3. Can I make these mini cheesecakes in advance?
Absolutely! These mini cheesecakes are perfect for making ahead of time. Just make sure to chill them in the refrigerator before serving.
Brownie Bottom Mini Cheesecakes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
- For the brownie batter, whisk together melted butter and sugar in a medium bowl. Add in the egg and vanilla, mixing until smooth.
- Stir in the flour, cocoa powder, and salt until just combined.
- Spoon about 1 tablespoon of brownie batter into each liner and press it down to form an even layer. Bake for 10-12 minutes.
- For the cheesecake filling, beat softened cream cheese in a large bowl until smooth. Add sugar and beat again.
- Mix in the egg, sour cream, and vanilla on low speed until just combined.
- Once the brownie bases are baked, spoon the cheesecake filling over them.
- Bake for an additional 15-18 minutes, until the edges are set but the center has a slight jiggle.
- Turn off the oven and let the cheesecakes cool inside with the door ajar for about 1 hour. Then, let them cool completely at room temperature before chilling in the refrigerator for at least 4 hours before serving.