Brownie Bottom Mini Cheesecakes
Delightful fusion of rich brownie and creamy cheesecake, perfect for any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
- Whisk together the melted butter and sugar. Add 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 into an even layer. Bake for 10-12 minutes.
- Beat the softened cream cheese until smooth in a large bowl. Add sugar and beat again.
- Mix in the egg, sour cream, and vanilla on low speed until just combined.
- Spoon the cheesecake filling over the warm brownie bases.
- Bake for 15-18 minutes, until the edges are set and the center has a slight jiggle.
Notes
For best results, use room temperature cream cheese and don’t overmix the cheesecake batter.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg