Description
Delightful mini cheesecakes with a rich brownie bottom and creamy cheesecake topping, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt, then combine the dry ingredients into the wet mixture.
- Divide the brownie batter among the cupcake liners, filling them about 1/3 full, and bake for 8-10 minutes until they begin to set.
- For the cheesecake layer, beat cream cheese, sugar, egg, and vanilla until smooth.
- After the brownie layer bakes, spoon the cheesecake mixture on top.
- Return to the oven and bake for an additional 12-15 minutes until the cheesecake is set with a slight jiggle in the center.
- Let cool completely at room temperature, then refrigerate for at least 1 hour before serving.
Notes
Serve chilled, topped with fresh fruit or chocolate for extra flair. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: brownies, cheesecake, mini desserts, chocolate, party treats