Description
Delicious mini cheesecakes with a rich brownie base, perfect for any occasion.
Ingredients
Scale
- ½ cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with cupcake liners.
- In a bowl, mix the melted butter and sugar until well combined.
- Add in the eggs, one at a time, then stir in the vanilla extract.
- Sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon the brownie batter into the bottom of each cupcake liner, filling them about halfway.
- Place the muffin tin in the preheated oven and bake for about 10-12 minutes, or until the edges are firm but the center is still a little soft.
- Remove them from the oven and let cool slightly.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add in the sugar, mixing well.
- Beat in the eggs one by one, then mix in the vanilla extract and sour cream until smooth and well blended.
- Pour the cheesecake filling over the brownie base in each cupcake liner, filling them just about to the top.
- Return the tin to the oven and bake for an additional 15-18 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Remove the mini cheesecakes from the oven and let them cool to room temperature.
- Transfer them to the refrigerator for at least 2 hours to allow them to set properly.
- Once chilled, remove the mini cheesecakes from the liners and serve them as is or topped with your favorite treats.
Notes
- Ensure cream cheese is at room temperature for easy mixing.
- Experiment with different toppings like fruit or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg