Looking for a delicious brownie bottom cheesecake? Wait until you try these Mini Brownie Bottom Cheesecake Bites. These mini brownie cheesecake bites are perfect.
Do you happen to have a pressure cooker? If so, don’t miss this Cheesecake Recipe!
These are a little bit of heaven in a mini dessert. They’re easy to make and yet they’re elegant enough to serve after dinner or to eat as a midnight snack. You’ll love these little bites of brownie and cheesecake combined to blend these great flavors into one great dessert.
What to Serve with Mini Brownie Bottom Cheesecake Bites
Wondering what you can make to make these Mini Brownie Bottom cheesecake bites even better? I have a few suggestions:
- Homemade Whipped Cream
- Blueberry Compote and you can use this recipe to make a strawberry or cherry compote.
- Chocolate Ganache
- Homemade Hershey Chocolate Syrup
Variations to Mini Brownie Bottom Cheesecake Bites
- Add Flavor – Use a flavored extract to change the flavor.
Ingredients for Mini Brownie Bottom Cheesecake Bites
- flour
- baking powder
- salt
- sugar
- butter
- eggs
- vanilla
- baking chocolate
- chocolate chips
- cream cheese
- vanilla
How to Make Mini Brownie Bottom Cheesecake Bites
In a bowl, combine the sifted flour, baking powder, and salt until well blended. In the mixing bowl of a stand mixer, blend the softened butter and sugar with the whisk attachment until light and creamy. In a small bowl, melt the chocolate chips, and chopped chocolate in 10-second intervals just until the chocolate is melted, stirring in between each interval. Add the melted chocolate, eggs, and vanilla to the creamed butter and sugar, and mix until completely blended. Add the flour mixture a little at a time until all the flour has been added, and mix well to blend together. Set aside.
In a blender, blend the softened cream cheese, sugar, egg, and vanilla, until smooth and creamy. In a 12 count muffin tin, place cupcake liners in each muffin space. With a spoon or small ladle, fill the cupcake liners about ¼ full of brownie batter, and then fill the cupcake liner to about ¾ full with the cheesecake batter. Place the muffin tin in a 350-degree oven for about 15 to 20 minutes, or until a toothpick comes out clean. Remove muffin tin from the oven, and remove the cheesecakes to a wire rack to cool.
Once cool, serve mini cheesecakes, or place in a covered container, and place in the refrigerator. May be stored covered in the refrigerator for up to 5 days.
Mini Brownie Bottom Cheesecake Bites
Ingredients
FOR THE BROWNIES:
- 1 cup of flour – sifted
- 2 teaspoons of baking powder
- ¼ teaspoon of salt
- ¾ cups of sugar
- 1 stick of butter – softened
- 2 large eggs
- 1 teaspoon of vanilla
- ¼ cup of baking chocolate – chopped
- ½ cup of chocolate chips
FOR THE CHEESECAKE
- 2 – 8- ounce packages of cream cheese – softened
- 1 cup of sugar
- 2 large eggs
- 1 ½ teaspoons of vanilla
Instructions
- In a bowl, combine the sifted flour, baking powder, and salt until well blended. In the mixing bowl of a stand mixer, blend the softened butter and sugar with the whisk attachment until light and creamy.
- In a small bowl, melt the chocolate chips, and chopped chocolate in 10-second intervals just until the chocolate is melted, stirring in between each interval.
- Add the melted chocolate, eggs, and vanilla to the creamed butter and sugar, and mix until completely blended. Add the flour mixture a little at a time until all the flour has been added, and mix well to blend together. Set aside.
- In a blender, blend the softened cream cheese, sugar, egg, and vanilla, until smooth and creamy. In a 12 count muffin tin, place cupcake liners in each muffin space. With a spoon or small ladle, fill the cupcake liners about ¼ full of brownie batter, and then fill the cupcake liner to about ¾ full with the cheesecake batter.
- Place the muffin tin in a 350-degree oven for about 15 to 20 minutes, or until a toothpick comes out clean. Remove muffin tin from the oven, and remove the cheesecakes to a wire rack to cool. Once cool, serve mini cheesecakes, or place in a covered container, and place in the refrigerator.
- May be stored covered in the refrigerator for up to 5 days.
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