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Desserts have a special place in our hearts, and among them, two classics stand out: cheesecakes and brownies. Each offers its own unique charm—cheesecakes with their creamy, rich textures and brownies with their dense, fudgy indulgence. When these two beloved desserts come together, the result is nothing short of spectacular. Enter the Brownie Bottom Mini Cheesecakes—a delightful fusion that combines the deep chocolatey goodness of a brownie base with the smooth, tangy richness of cheesecake filling.

Brownie Bottom Mini Cheesecakes for Sweet Indulgence

Indulge in the ultimate dessert experience with our Brownie Bottom Mini Cheesecakes Recipe! These delightful mini treats combine a rich, fudgy brownie base with a smooth, tangy cheesecake filling, making them a showstopper for any gathering. Perfectly portioned for sharing, they're not only delicious but beautifully presented too! Click through to discover the easy steps and tips to create this sweet sensation that will impress everyone at your next event.
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Ingredients
  

For the Brownie Base:

1/2 cup 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:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

1 tablespoon lemon juice

For Topping (Optional):

Fresh berries (strawberries, blueberries, or raspberries)

Whipped cream

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners. If you don’t have liners, lightly grease the tin.

    Make the Brownie Base: In a large bowl, mix together the melted butter and sugar until well combined. Stir in the eggs and vanilla extract.

      Add Dry Ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Mix until just combined, being careful not to overmix.

        Bake Brownie Base: Distribute the brownie batter evenly among the prepared muffin cups, filling each about halfway. Bake in the preheated oven for 10-12 minutes, or until the tops look set but the centers are still slightly gooey. Remove from the oven and set aside to cool slightly.

          Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with the sugar until smooth. Add the vanilla extract, eggs, sour cream, and lemon juice, and mix until fully combined and creamy.

            Top Brownies with Cheesecake: Once the brownie bases have cooled slightly, spoon the cheesecake filling over the brownies, filling each cup to just below the top.

              Bake Cheesecakes: Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.

                Cool and Chill: Remove from the oven and let cool at room temperature for about 30 minutes. Then transfer to the refrigerator to chill for at least 2 hours (or overnight for best results).

                  Serve: When ready to serve, add fresh berries or a dollop of whipped cream on top of each mini cheesecake for an extra indulgence.

                    Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 mini cheesecakes

                      - Presentation Tips: Serve the mini cheesecakes on a decorative platter and garnish with mint leaves for a pop of color!