Here’s a simple recipe for brownie bottom mini cheesecakes:
Ingredients
For the Brownie Base:
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Make the Brownie Base:
In a saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla.
Mix in cocoa, flour, salt, and baking powder until just combined.
Spoon about 1 tablespoon of the brownie batter into each cupcake liner. Press down slightly to form a base.
- Bake the Brownie Base: Bake for about 10 minutes. Remove from the oven and let cool slightly.
- Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs, vanilla, and lemon juice (if using), and mix until well combined.
- Assemble the Cheesecakes:
Pour the cheesecake filling over the slightly cooled brownie bases, filling each cup nearly to the top.
- Bake: Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly jiggles in the center.
- Cool: Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
Enjoy!
Serve chilled and enjoy your delicious brownie bottom mini cheesecakes!