Description
Delight in these rich and creamy Brownie Bottom Mini Cheesecakes, featuring a fudgy brownie base topped with a smooth cheesecake layer. Perfectly portioned as bite-sized treats, these mini cheesecakes combine the best of both desserts in one decadent bite.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (plus ingredients listed on the box)
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Prepare Brownie Base: Mix the brownie batter according to the package instructions. Spoon about a quarter of batter into each cupcake liner to form the brownie bottom for the mini cheesecakes.
- Bake Brownie Bases: Bake these brownie portions for 10-12 minutes or until set. Once done, remove from the oven and allow them to cool slightly in the muffin tin.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and eggs until smooth and creamy. Gently stir in the sour cream until fully incorporated.
- Assemble Cheesecakes: Spoon the cheesecake mixture over the partially baked brownie bases in the muffin liners, filling nearly to the top.
- Bake Cheesecakes: Return the assembled mini cheesecakes to the oven and bake for another 15-20 minutes, or until the cheesecake layer is set. The centers should remain slightly jiggly but firm to the touch.
- Cool and Serve: Allow the mini cheesecakes to cool at room temperature before refrigerating for at least one hour to fully set. Serve chilled.
Notes
- Using cupcake liners helps prevent sticking and makes serving easier.
- Be careful not to overbake the cheesecake layer to maintain a creamy texture.
- Letting them chill sufficiently in the fridge enhances the flavor and texture.
- You can add toppings like chocolate chips or fruit for variation.
