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Delight your taste buds with these Deliciously Decadent Brownie Bottom Mini Cheesecakes, a dessert that perfectly marries the rich, fudgy texture of brownies with the creamy, smooth goodness of cheesecake. This indulgent treat is not just an ordinary dessert; it is a delightful experience that elegantly combines two beloved sweets into a single, bite-sized masterpiece. Whether you are celebrating a special occasion or simply craving something sweet, these mini cheesecakes are sure to satisfy your sweet tooth and impress your guests with their stunning presentation and delectable taste.

Brownie Bottom Mini Cheesecakes

Indulge in the perfect blend of rich brownie and creamy cheesecake with these Deliciously Decadent Brownie Bottom Mini Cheesecakes. Each bite offers a delightful contrast between fudgy chocolate and smooth filling, making them an irresistible treat for any occasion. Easy to customize with various flavors and toppings, these mini desserts are not only visually stunning but also perfect for guilt-free portion control. Follow our step-by-step guide to create these delightful bites that will impress your guests and satisfy your sweet cravings!
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Ingredients
  

For the Brownie Base:

1/2 cup unsalted butter (1 stick)

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

1/4 cup sour cream

1 tablespoon all-purpose flour

Zest of 1 lemon (optional)

For the Topping (optional):

Fresh berries (strawberries, blueberries, or raspberries)

Whipped cream

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Instructions
 

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

    Make the Brownie Base:

      - In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla.

        - Beat in cocoa, flour, salt, and baking powder, mixing until just combined. Do not overmix.

          - Spoon about 1 tablespoon of the brownie batter into each muffin liner, smoothing it down as needed.

            Prepare the Cheesecake Filling:

              - In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

                - Gradually add in the sugar, mixing until well combined. Scrape down the sides of the bowl as necessary.

                  - Add the eggs, one at a time, mixing well after each addition. Then fold in the sour cream, vanilla extract, flour, and lemon zest (if using).

                    Combine the Layers:

                      - Spoon the cheesecake filling over the brownie base in each muffin liner, filling them almost to the top (about 3/4 full).

                        Bake:

                          - Bake in the preheated oven for 20-25 minutes or until the cheesecake is set, but slightly jiggly in the center. The brownie base should be baked through as well.

                            - Remove from the oven and allow to cool in the pan for 10 minutes, then transfer the mini cheesecakes to a wire rack to cool completely.

                              Chill:

                                - Once cooled, cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

                                  Serve:

                                    - Before serving, feel free to top with fresh berries and a dollop of whipped cream for an extra touch of sweetness.

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                                        Prep Time: 20 minutes | Total Time: 4 hours 50 minutes | Servings: 12