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In the delightful world of desserts, few treats can rival the indulgence of Brownie Bottom Mini Cheesecakes. This decadent dessert masterfully combines the rich, fudgy texture of chocolate brownies with the smooth, creamy goodness of cheesecake, resulting in a mini dessert that is both visually appealing and irresistibly delicious. Whether you’re hosting a gathering, celebrating a special occasion, or just satisfying a sweet tooth, these mini cheesecakes are sure to impress.

Brownie Bottom Mini Cheesecakes for Sweet Indulgence

Satisfy your sweet tooth with these irresistible Brownie Bottom Mini Cheesecakes! This decadent dessert combines a fudgy chocolate brownie base with creamy cheesecake for the ultimate treat. Perfect for any occasion, these mini desserts are easy to make and visually stunning. Follow our simple recipe to create your own and impress your friends and family. Click through for step-by-step instructions and tips to elevate your dessert game!
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Ingredients
  

1 cup chocolate brownie mix

1/4 cup butter, melted

1 egg

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 eggs (for the cheesecake layer)

1/4 cup sour cream

1/4 cup mini chocolate chips

Fresh raspberries or strawberries for topping (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.

    In a mixing bowl, combine the brownie mix, melted butter, and 1 egg. Stir until fully combined and the mixture is smooth.

      Divide the brownie batter evenly among the muffin cups, filling each about 1/3 of the way full.

        Bake in the preheated oven for 10 minutes until slightly set. Remove from the oven and let cool while preparing the cheesecake batter.

          In another bowl, beat the softened cream cheese with a hand mixer until creamy. Add the granulated sugar and mix until well combined.

            Add 2 eggs, sour cream, and vanilla extract to the cream cheese mixture, blending until smooth and creamy.

              Gently fold in the mini chocolate chips.

                Pour the cheesecake batter over the cooled brownie layer in each muffin cup, filling each almost to the top.

                  Bake for an additional 18-20 minutes, or until the centers are set (they should still have a slight jiggle).

                    Turn off the oven and crack the door slightly, allowing the cheesecakes to cool inside for about 10 minutes.

                      Remove the mini cheesecakes from the oven and let them cool completely at room temperature before refrigerating for at least 2 hours.

                        Once chilled, serve topped with fresh raspberries or strawberries for a burst of color and flavor, if desired.

                          Prep Time: 20 minutes | Total Time: 2 hours 50 minutes | Servings: 12