Brownie Bottom Mini Cheesecakes
Brownie Bottom Mini Cheesecakes combine cheesecake and brownies into a bite-size treat!
Equipment
- USA Pan Mini Muffin Pan
- 2-Teaspoon Stainless Steel Scoop
- 1-Tablespoon Stainless Scoop
Ingredients
Brownie Crust
- 0.25 cup unsalted butter melted
- 2 ounces semisweet chocolate melted
- 0.25 cup granulated sugar
- 1 large egg at room temperature
- 0.5 teaspoon vanilla extract
- 0.33 cup all-purpose flour
- 0.25 teaspoon salt
Cheesecake Filling
- 8 ounces cream cheese at room temperature
- 0.25 cup granulated sugar
- 1 large egg at room temperature
- 0.5 teaspoon vanilla extract
- 3 tablespoons sour cream at room temperature
- sweetened whipped cream for garnish
- toffee bits, nuts, sprinkles, or other topping for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Prepare the mini muffin pan by greasing it lightly.
- Melt the butter and chocolate together, then mix in the sugar.
- Add the egg and vanilla extract, mix well.
- Stir in the flour and salt until just combined.
- Spoon the brownie mixture into the prepared muffin pan, filling each cup about halfway.
- In a separate bowl, beat the cream cheese until smooth.
- Add sugar, egg, vanilla extract, and sour cream, mixing until creamy.
- Spoon the cheesecake filling on top of the brownie layer.
- Bake for about 23 minutes, then allow to cool before chilling in the fridge for at least 2 hours.
- Garnish with whipped cream and toppings before serving.
Notes
These mini cheesecakes can be topped with your choice of garnishes for added flavor.
Nutrition
Serving: 1mini cheesecakeCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg
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