Description
Brownie Bottom Mini Cheesecakes: fudgy brownie crusts meet creamy cheesecake. Bake these easy, delightful small treats for your next craving or gathering!
Ingredients
Scale
- For the Fudgy Brownie Base:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder
- 1/2 cup (100g) granulated sugar
- 1/4 cup (56g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Creamy Cheesecake Filling:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/4 cup (60g) sour cream
- 1 teaspoon vanilla extract
- Optional Finishing Touches:
- Chocolate ganache
- Fresh berries (raspberries, strawberries)
Instructions
- Prepare the Brownie Base:: First things first, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Honestly, don’t skip the liners unless you enjoy a sticky mess like I did that one time! In a medium bowl, whisk together the melted butter and sugar until it’s nicely combined. Then, crack in your egg and add the vanilla extract, whisking until smooth and glossy. You’ll see it transform into this beautiful, rich mixture – that’s when you know you’re on the right track. Fold in the cocoa powder, flour, and a pinch of salt until just combined. Don’t overmix, or your brownies will be tough, and we want fudgy! This is where the kitchen starts to smell amazing, hon.
- Bake the Brownie Bites:: Spoon about a tablespoon of brownie batter into each lined muffin cup. Don’t worry about making them perfectly flat; they’ll settle. Pop the muffin tin into your preheated oven and bake for about 10-12 minutes. You’re looking for the edges to be set, but the center should still be a little soft and fudgy – remember, they’ll bake more with the cheesecake layer. I always set a timer, because honestly, I get distracted by the delicious smells and forget! Pull them out and let them cool in the muffin tin while you prepare the cheesecake filling. This little pause is crucial, trust me.
- Whip Up the Cheesecake Filling:: While the brownie bases are cooling, let’s get that creamy cheesecake going. In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until it’s completely smooth and creamy. This takes a few minutes, so be patient; no lumps allowed! Add the granulated sugar and beat until just combined. Then, crack in that large egg and mix on low speed until it’s just incorporated – seriously, don’t overmix here, or your cheesecake might crack! Finally, gently fold in the sour cream and vanilla extract. The mixture should be thick, smooth, and smell so inviting. Ah, the magic of baking!
- Assemble Your Mini Cheesecakes:: Now for the fun part! Once the brownie bases have cooled a bit, carefully spoon the cheesecake filling over each brownie layer in the muffin cups. I usually fill them almost to the top, leaving just a tiny bit of space. Try to make sure the cheesecake layer is as even as possible for pretty results. I’ve definitely overloaded a few in my time, which just means a little cleanup, but hey, it’s all part of the process! Gently tap the muffin tin on the counter a few times to release any air bubbles. This step is a small one, but it really helps ensure a smooth top.
- Bake the Brownie Bottom Mini Cheesecakes:: Reduce your oven temperature to 325°F (160°C). Carefully place the muffin tin back into the oven and bake for 15-20 minutes. You’re looking for the edges to be set and slightly puffed, but the centers should still have a little jiggle when you gently shake the pan. Don’t overbake, or they’ll get dry and crack! I learned that the hard way, pulling out a batch that looked like a desert landscape. Once baked, turn off the oven, crack the door open slightly, and let the cheesecakes cool in the oven for about 15-20 minutes. This slow cooling helps prevent cracks, too. It’s a waiting game, but so worth it!
- Chill and Enjoy:: After their warm oven rest, remove the muffin tin from the oven and let the mini cheesecakes cool completely on a wire rack at room temperature. Once they’re totally cool, transfer the entire muffin tin to the refrigerator and chill them for at least 2-3 hours, or even better, overnight. This chilling time is non-negotiable for that perfect, firm cheesecake texture. Honestly, the wait is the hardest part! Once chilled, gently lift them out of the muffin tin, remove the liners, and they’re ready to serve. A little drizzle of ganache or a fresh berry and you’ve got pure joy in a bite. This Brownie Bottom Mini Cheesecakes Recipe is truly a winner!