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If you’re a dessert lover, you know how the right combination of flavors and textures can create an unforgettable experience. Brownie Bottom Mini Cheesecakes do just that, marrying the rich, fudgy goodness of brownies with the smooth, creamy indulgence of cheesecake. This delectable dessert is perfect for those who crave a sweet treat but also want to enjoy the satisfaction of portion control. The rise of mini desserts has taken the culinary world by storm, making these bite-sized delights a popular choice for parties, celebrations, and even casual get-togethers.

Brownie Bottom Mini Cheesecakes

Indulge your sweet tooth with these irresistible Brownie Bottom Mini Cheesecakes! These delightful desserts combine a rich, fudgy brownie base with a smooth, creamy cheesecake layer, offering the perfect balance of flavors and textures. Perfect for parties or casual gatherings, these mini treats are easy to make and beautifully presented. With optional toppings like fresh berries or whipped cream, they’re sure to impress everyone. Discover how to create these delectable bites today!
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Ingredients
  

For the Brownie Base:

1/2 cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Filling:

8 oz cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

Zest of 1 lemon (optional for a citrusy twist)

For Topping (optional):

Whipped cream

Chocolate shavings

Fresh berries

Instructions
 

Prepare the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.

    Make the Brownie Base: In a medium mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add in the eggs and vanilla extract, then mix until smooth.

      Mix Dry Ingredients: In a separate bowl, combine the cocoa powder, flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

        Bake the Brownie Base: Spoon about 1 tablespoon of the brownie batter into each cupcake liner, pressing it down slightly to form a base. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center remains soft. Remove from the oven and let cool slightly.

          Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and mix well. Then, incorporate the egg, vanilla extract, and flour until everything is well blended. If using, add lemon zest for an extra zing.

            Fill and Bake: Once the brownie bases have cooled for a few minutes, spoon the cheesecake filling evenly over each brownie layer, filling the cups almost to the top. Bake for an additional 18-20 minutes, or until the cheesecake is set and slightly jiggly in the center.

              Cool and Chill: Remove the mini cheesecakes from the oven and let them cool on a wire rack. Once they are at room temperature, refrigerate them for at least 2 hours to fully set.

                Serve and Enjoy: Remove the mini cheesecakes from the muffin tin and peel away the liners. Top with whipped cream, chocolate shavings, or fresh berries if desired. Slice and serve!

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes (plus chilling) | 12 mini cheesecakes