Brownie Bottom Mini Cheesecakes
Fudgy brownies meets creamy cheesecake in these fun individual treats!
Ingredients
Brownie layer:
- 1/4 cup unsalted butter (56 grams)
- 1/4 cup bittersweet chocolate chips or 1 1/2 oz chopped chocolate
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup all-purpose flour (40 grams)
Cheesecake layer:
- 16 ounces cream cheese (2 packages, 455 grams), softened to room temperature
- 1 large egg
- 1/3 cup granulated sugar (66 grams)
- 1 teaspoon vanilla extract
Topping (optional):
- 1 cup heavy whipping cream (250 ml)
- 1/4 cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- Chocolate sauce
- Fresh raspberries or strawberries
Instructions
Brownie layer:
- Preheat oven to 350 degrees F. Line a regular muffin pan with paper cupcake liners or grease well with nonstick spray.
- In a small saucepan melt chocolate and butter until smooth.
- Remove from heat and stir in sugar.
- Add egg and vanilla extractand stir until smooth.
- Fold in salt and flour.
- Divide brownie batter between the 12 muffin cups. Bake until brownies just appear set, about 10 minutes. Set aside.
Add cheesecake layer:
- With an electric mixer, beat together the cream cheese, egg, sugar and vanilla until smooth.
- Spoon over brownie bottoms, filling cups just over 3/4 cup full.
- Bake until tops appear dry and centers barely jiggle when shaken, about 12-15 minutes.
- Let cups cool completely, about 1 hour at room temperature or chilled in the fridge for 30 minutes.
Add topping:
- Beat heavy whipping cream, sugar, and vanilla extract to medium peaks. Spoon or pipe on top of mini cheesecakes.
- Drizzle with chocolate sauce and top with berries.
- Cheesecakes should be stored in the fridge.
Nutrition
Calories: 347kcal | Carbohydrates: 25g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 106mg | Sodium: 144mg | Potassium: 105mg | Fiber: 1g | Sugar: 21g | Vitamin A: 957IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg