Mini Brownie Base Cheesecakes (Print Version)
# Ingredients:
→ Brownie Base
01 -
½ cup melted unsalted butter
02 -
1 cup white sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla flavor
05 -
⅓ cup cocoa powder, unsweetened
06 -
½ cup plain flour
07 -
¼ teaspoon salt
08 -
¼ teaspoon baking powder
→ Cheesecake Layer
09 -
16 ounces softened cream cheese
10 -
½ cup white sugar
11 -
1 teaspoon vanilla flavor
12 -
2 large eggs
13 -
¼ cup sour cream
14 -
¼ cup whipping cream
→ Optional Toppings
15 -
Chocolate flakes or melted drizzle
16 -
Seasonal berries
# Instructions:
01 -
Heat your oven to 325°F (160°C). Put paper liners in your standard muffin tin.
02 -
Mix melted butter with sugar in a bowl. Add eggs one by one, then add vanilla. In another bowl, combine cocoa powder, flour, salt and baking powder. Blend wet stuff with dry stuff until just combined. Fill muffin cups and bake for 10-12 minutes.
03 -
Whip cream cheese till it's fluffy, then slowly add sugar and vanilla. Drop in eggs one at a time. Gently stir in sour cream and whipping cream until the mix looks silky.
04 -
Pour your cheesecake mix over the cooled brownie bottoms until cups are about ¾ full. Bake for 20-25 minutes till the edges firm up but middles wobble slightly. Let them cool with the oven off for an hour.
05 -
Keep in fridge for at least 4 hours or leave overnight. Before serving, you can top with chocolate bits, drizzle, or some fresh berries if you want.
# Notes:
01 -
Make sure your cream cheese isn't cold for a lump-free mixture
02 -
They're done when the middle still jiggles a bit
03 -
Slow cooling stops them from cracking