Description
Delicious mini cheesecakes with a brownie base, perfect for dessert lovers!
Ingredients
Scale
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and set it aside.
- In a medium bowl, whisk together the melted butter and sugar until glossy. Add eggs and vanilla, and whisk until combined. Stir in the cocoa powder, flour, salt, and baking powder until smooth and thick.
- Using a spoon or cookie scoop, divide the brownie batter evenly among the muffin cups. You’ll want just enough to cover the bottom of each liner—about a tablespoon per cup. Use the back of the spoon to gently spread the batter into an even layer.
- Bake for 8–10 minutes, just until the tops look set but are still soft. Remove from the oven and let them cool slightly while you prepare the cheesecake filling.
- In a large bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy. Add sugar and mix until fully incorporated. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and mix until smooth.
- Spoon the cheesecake mixture evenly over the partially baked brownie bases. Fill each cup nearly to the top.
- Return the pan to the oven and bake for 18–20 minutes, or until the centers are set and don’t jiggle when you lightly shake the pan.
- Let the mini cheesecakes cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours before serving. The longer they chill, the better the texture becomes.
Notes
- Ensure that the cream cheese is softened for the best texture.
- These mini cheesecakes can be stored in the refrigerator for up to one week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg