Description
Brownie Bottom Mini Cheesecakes are the ultimate indulgence, combining the rich, fudgy goodness of brownies with the creamy, tangy delight of cheesecake. Whether you’re serving them at a special event or enjoying them as a personal treat, these mini desserts are sure to impress and satisfy.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup bittersweet chocolate chips
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup all-purpose flour
- 16 ounce cream cheese, softened
- 1 large egg
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners or grease the cup well.
- In a saucepan or microwave-safe bowl, melt the butter and chocolate chips together until smooth. Remove from heat and stir in the sugar. Add the egg and vanilla, and mix until the batter is fully combined. Fold in the salt and flour until just incorporated. Divide the brownie batter evenly between the 12 muffin cup. Bake for 10 minutes, or until the brownies are just set. Set aside to cool.
- In a medium bowl, beat the cream cheese, egg, sugar, and vanilla with an electric mixer until the mixture is smooth and creamy. Spoon the cheesecake batter over the brownie bases, filling the cup just over 3/4 full.
- Bake the mini cheesecakes for 12-15 minutes, or until the tops appear dry and the centers just barely jiggle. Allow the cheesecakes to cool completely, about 1 hour at room temperature or 30 minutes in the refrigerator.
- Once the Brownie Bottom Mini Cheesecakes have cooled, you can top them with whipped cream, chocolate sauce, or fresh berries, if desired. Serve chilled and savor the perfect balance of chocolate and creamy goodness in every bite.
Notes
To ensure your Brownie Bottom Mini Cheesecakes turn out absolutely delectable, keep these tips in mind:
– Avoid overbaking the brownie base: The brownies should be just set, not fully baked, when you remove them from the oven.
– Achieve the perfect cheesecake texture: Be careful not to overmix the cheesecake batter, as this can introduce too much air and lead to cracks.
– Allow for proper cooling time: Letting the mini cheesecakes cool completely is crucial for achieving the desired texture and preventing cracks on the surface.
– Prevent cracking: Baking the cheesecakes in a water bath can help regulate the temperature and keep moisture level in the oven.
– Store leftovers properly: Keep any uneaten Brownie Bottom Mini Cheesecakes stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg