Mini Brownie Cheesecakes (Print Version)
# Ingredients:
01 -
Melted unsalted butter, 1/2 cup.
02 -
Granulated sugar for the brownie mix, 1 cup.
03 -
Two big eggs for the brownie layer.
04 -
A teaspoon of vanilla for the brownie mixture.
05 -
Unsweetened cocoa powder, 1/3 cup.
06 -
All-purpose flour, 1/2 cup.
07 -
A small pinch of salt, 1/4 teaspoon.
08 -
Baking powder, 1/4 teaspoon.
09 -
Softened cream cheese, 16 ounces.
10 -
Granulated sugar for the cheesecake part, 1/2 cup.
11 -
Vanilla extract for cheesecake, 1 teaspoon.
12 -
Two large eggs meant for the cheesecake layer.
13 -
Sour cream, 1/4 cup.
14 -
Heavy cream, 1/4 cup.
15 -
Optional toppings: shaved chocolate.
16 -
Optional toppings: fresh berries.
# Instructions:
01 -
Combine the melted butter with sugar first, then mix in eggs and vanilla. In another bowl, stir together the dry ingredients before combining both mixtures.
02 -
Scoop brownie batter into muffin cups, filling them halfway. Bake at 325°F for roughly 10-12 minutes.
03 -
Whip the cream cheese and sugar until smooth; then fold in vanilla, eggs, sour cream, and heavy cream.
04 -
Spread cheesecake mixture over the baked brownie bottom and bake for around 20-25 minutes until edges are firm but the middle wobbles a bit.
05 -
Leave desserts in the switched-off oven to cool for one hour, then refrigerate for four or more hours.
06 -
Garnish with berries or chocolate curls if you'd like before serving.
# Notes:
01 -
Cooling slowly will stop cracks from forming.
02 -
You can make this a couple of days ahead.
03 -
Keeps in the freezer for up to three months.