Brownie Bottom Mini Cheesecakes (Print Version)
# Ingredients:
→ Brownie Base
01 -
½ cup unsalted butter, melted
02 -
1 cup granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
⅓ cup unsweetened cocoa powder
06 -
½ cup all-purpose flour
07 -
¼ teaspoon salt
08 -
¼ teaspoon baking powder
→ Cheesecake Layer
09 -
16 ounces cream cheese, softened
10 -
½ cup granulated sugar
11 -
1 teaspoon vanilla extract
12 -
2 large eggs
13 -
¼ cup sour cream
14 -
¼ cup heavy cream
→ Optional Toppings
15 -
Chocolate shavings or ganache
16 -
Fresh berries
# Instructions:
01 -
Preheat oven to 325°F (160°C). Line a standard muffin tin with cupcake liners.
02 -
Whisk melted butter and sugar in a bowl. Beat in eggs one at a time, then vanilla. Separately, sift cocoa powder, flour, salt, and baking powder. Combine wet and dry ingredients until just mixed. Divide among muffin cups and bake 10-12 minutes.
03 -
Beat softened cream cheese until smooth, gradually add sugar and vanilla. Mix in eggs one at a time. Fold in sour cream and heavy cream until perfectly smooth.
04 -
Spoon cheesecake batter over cooled brownie bases until cups are ¾ full. Bake 20-25 minutes until edges are set but centers slightly jiggly. Cool in turned-off oven for 1 hour.
05 -
Refrigerate for at least 4 hours or overnight. Top with chocolate shavings, ganache, or fresh berries if desired before serving.
# Notes:
01 -
Allow cream cheese to fully soften for a smooth cheesecake mixture
02 -
Don't overbake - centers should still be slightly jiggly when done
03 -
Cooling gradually prevents cracking