Description
Brownie Bottom Cheesecake Cups combine rich fudgy brownies with creamy vanilla cheesecake in perfectly portioned mini desserts. These layered treats are simple to make and perfect for parties, holidays, or anytime you want a chocolate cheesecake bite.
Ingredients
Scale
Brownie Layer
- Butter
- Sugar
- 2 eggs
- Vanilla extract
- Cocoa powder
- All-purpose flour
- Salt
- Optional chocolate chips
Cheesecake Layer
- Cream cheese
- Sugar
- 2 eggs
- Vanilla extract
- Sour cream
- Pinch of salt
Instructions
- Preheat oven to 325°F and line a muffin pan with paper liners.
- Prepare the brownie batter by mixing melted butter, sugar, eggs, vanilla, cocoa powder, flour, and salt until smooth. Stir in chocolate chips if using.
- Spoon about 1 tablespoon of brownie batter into each muffin liner.
- Bake the brownie layer for 7–9 minutes until just slightly set.
- Meanwhile, prepare the cheesecake batter by beating cream cheese and sugar until smooth.
- Add eggs, vanilla, sour cream, and a pinch of salt. Mix gently until creamy and combined.
- Pour the cheesecake batter over the partially baked brownie bases, filling each cup about ¾ full.
- Bake for 16–20 minutes until the edges are set and the centers slightly jiggle.
- Let cool in the pan for 30 minutes, then transfer to the refrigerator and chill for at least 3 hours.
- Serve chilled and top with chocolate drizzle, whipped cream, or berries if desired.
Notes
For the best texture, avoid overmixing the cheesecake batter to prevent too much air. These mini cheesecakes can be stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 240
- Sugar: 17g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg