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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes combine cheesecake and brownies into a bite-size treat!
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Prep Time 25 minutes
Cook Time 23 minutes
Additional Time 2 hours
Total Time 2 hours 48 minutes
Course cheesecakes
Cuisine American
Servings 24 mini cheesecakes
Calories 205 kcal

Equipment

  • USA Pan Mini Muffin Pan
  • 2-Teaspoon Stainless Steel Scoop
  • 1-Tablespoon Stainless Scoop

Ingredients
  

Brownie Crust

  • ¼ cup unsalted butter melted
  • 2 ounces semisweet chocolate melted
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • ½ teaspoon vanilla extract
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt

Cheesecake Filling

  • 8 ounces cream cheese at room temperature
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • ½ 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
 

Make the Brownie Crust

  • Preheat oven to 350°F (175°C). Line 24 mini muffin pans with paper liners. (Or grease the cups if not using liners.)
  • Place the butter and chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the butter melts and the chocolate melts when stirred. Stir well. Set aside to cool slightly.
  • Combine the sugar, egg, and vanilla. Stir in the cooled chocolate mixture. Add the flour and salt, and stir just until combined.
  • Divide the batter evenly among the muffin cups, using about 2 teaspoons per cup.
  • Bake 6 to 8 minutes, or until slightly set. Set aside.

Make the Cheesecake Filling

  • Using an electric mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla until smooth. Mix in the sour cream.
  • Divide the cheesecake batter evenly among the muffin cups, using about a scant tablespoonful per cup.
  • Bake 12 to 15 minutes, or until the cheesecakes are set.
  • Cool in the pan on a wire rack. Then refrigerate at least 2 hours before serving.
  • If desired, top with sweetened whipped cream and other garnishes before serving. Keep refrigerated.

Notes

Store in an airtight container in the refrigerator up to 4 days. Brownie crust recipe adapted from Land O'Lakes.

Nutrition

Serving: 1mini cheesecakeCalories: 205kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 130mgPotassium: 60mgFiber: 1gSugar: 9gVitamin A: 220IUCalcium: 40mgIron: 1mg
Keyword Brownie Bottom Mini Cheesecakes, brownies, cheesecake, dessert, mini desserts
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