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.
Course Dessert
Cuisine American
Keyword brownie bottom cheesecake
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 18
Calories 151kcal
Ingredients
FOR THE BROWNIES:
1cupof flour - sifted
2teaspoonsof baking powder
¼teaspoonof salt
¾cupsof sugar
1stick of butter - softened
2large eggs
1teaspoonof vanilla
¼cupof baking chocolate - chopped
½cupof chocolate chips
FOR THE CHEESECAKE
2 - 8-ouncepackages of cream cheese - softened
1cupof sugar
2large eggs
1 ½teaspoonsof 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.
Notes
You might have leftover brownie and cheesecake batter depending on how big or small your muffin tins are. If you have more batter, simply repeat the steps for filling the cupcake liners, and bake an additional tin of mini cheesecakes.