Mini Brownie Cheesecakes (Print)
Tiny treats with creamy cheesecake on a fluffy brownie foundation. Perfect for sharing or satisfying a smaller craving.
# Ingredients:
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1/2 cup melted unsalted butter.
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1 cup white sugar (for brownies).
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2 eggs, large size (for brownies).
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1 teaspoon vanilla (for brownies).
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1/3 cup cocoa powder, not sweetened.
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1/2 cup plain flour.
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1/4 teaspoon table salt.
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1/4 teaspoon baking powder.
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16 oz softened cream cheese.
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1/2 cup white sugar (for cheesecake).
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1 teaspoon vanilla (for cheesecake).
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2 large eggs (for cheesecake).
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1/4 cup sour cream.
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1/4 cup heavy whipping cream.
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Optional: Shaved chocolate for decoration.
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Optional: Fresh berry toppings.
# Steps:
01 -
Whisk together butter and sugar first. Stir in eggs and vanilla. Combine the dry stuff, then mix everything until smooth.
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Spoon brownie mix halfway into muffin tins. Bake at 325°F for about 10-12 minutes.
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Blend cream cheese and sugar till creamy. Add in vanilla, eggs, sour cream, and heavy cream, mixing well.
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Pour cheesecake layer on top of brownies. Bake for 20-25 minutes, leaving the center slightly wobbly.
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Turn off the oven and allow them to cool there for an hour. After, pop them in the fridge for four+ hours.
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Finish them off with chocolate or fruit if you'd like.
# Notes:
01 -
Cooling slowly stops cracks from forming.
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You can prepare this a day or two in advance.
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Keeps well frozen for as long as 3 months.