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Brownie Bottom Mini Cheesecakes

Decadent Brownie Bottom Mini Cheesecakes for Ultimate Indulgence

Delight in Brownie Bottom Mini Cheesecakes, a perfect blend of fudgy brownie and creamy cheesecake in bite-sized pieces.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup Unsalted Butter Adds richness and a soft texture; using salted butter can enhance the flavor.
  • 4 oz Semisweet Chocolate Provides deep chocolate flavor; for a more intense taste, consider using dark chocolate.
  • 1 cup Granulated Sugar Sweetens and aids in brownie structure; substitute with natural sweeteners for a lower-sugar option.
  • 2 large Eggs Bind the ingredients together for a fudgy texture.
  • 1 tsp Vanilla Extract Enhances chocolate flavor; pure vanilla extract is recommended.
  • 1/3 cup All-Purpose Flour Main dry ingredient for the brownie base; swap for gluten-free flour for a gluten-free version.
  • 1/4 tsp Salt Balances sweetness and enhances overall flavor.
For the Cheesecake Layer
  • 8 oz Cream Cheese (full-fat) Forms the creamy base of the cheesecake layer; low-fat cream cheese can be used.
  • 1/4 cup Sour Cream Adds creaminess and a tangy flavor; Greek yogurt can be used as a healthier alternative.
Optional Toppings
  • 1 cup Whipped Cream Adds a light, fluffy texture for presentation.
  • 1 cup Fresh Berries Offers freshness and color; strawberries, raspberries, or blueberries are great options.
  • 1/4 cup Chocolate or Caramel Drizzle Enhances sweetness and adds a delightful finishing touch.
  • 1/4 cup Crushed Nuts or Sprinkles Provides crunch and visual appeal.

Equipment

  • Microwave-Safe Bowl
  • Mini muffin pan
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.
  2. Melt the unsalted butter and semisweet chocolate together in a microwave-safe bowl, stirring until smooth.
  3. Stir in the granulated sugar into the melted chocolate mixture until fully incorporated, then mix in the eggs one at a time.
  4. Add the vanilla extract, all-purpose flour, and salt. Mix gently until combined. The batter should be thick.
  5. Scoop about 1 tablespoon of brownie batter into each muffin cup, filling them one-third full. Bake for about 8 minutes, then let cool.
  6. Prepare the cheesecake filling by beating the cream cheese until smooth, then add granulated sugar, vanilla extract, egg, and sour cream.
  7. Spoon the cheesecake batter over the cooled brownie layer in each muffin cup, filling nearly to the top.
  8. Reduce the oven temperature to 325°F (163°C) and bake for 15-18 minutes, or until the edges are set.
  9. Allow to cool in the pan for about 30 minutes, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For best results, allow your cheesecake to chill thoroughly before serving. Experiment with various toppings for a personalized touch.

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