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Get ready to embark on a delightful culinary adventure with a dessert that tantalizes both the eyes and the taste buds: Brownie Bottom Mini Cheesecakes. This indulgent treat brings together two beloved desserts—rich, fudgy brownies and creamy, smooth cheesecake—into perfectly portioned mini delights. The combination of textures and flavors makes these mini cheesecakes a must-try for dessert lovers everywhere.

Brownie Bottom Mini Cheesecakes for Sweet Indulgence

Discover the ultimate dessert experience with Brownie Bottom Mini Cheesecakes! This irresistible recipe combines a fudgy brownie base with smooth, creamy cheesecake topped with your choice of garnishes. Perfect for parties or a sweet indulgence at home, these mini delights are easy to make and sure to impress. Click through to explore the full recipe and treat yourself to a bite-sized piece of decadence that everyone will love!
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Ingredients
  

1 box brownie mix (plus ingredients needed for mix)

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

1/4 cup all-purpose flour

1/4 cup chocolate chips (optional)

Fresh berries or chocolate sauce for garnish

Instructions
 

Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. Prepare the brownie mix according to the package instructions.

    Bake the Brownies: Fill each liner with about 1 tablespoon of brownie batter. Use a spoon or your fingers to press it down slightly. Bake for 10-12 minutes until just set; the brownies will continue to bake in the cheesecake mixture. Remove from the oven and let cool slightly.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and continue to beat until well combined. Mix in the vanilla extract.

        Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Then fold in the sour cream and flour until everything is well combined. If desired, stir in the chocolate chips for an extra chocolatey flavor.

          Assemble the Cheesecakes: Pour the cheesecake batter over the cooled brownie base in each muffin liner, filling them about 3/4 full.

            Bake: Bake in the preheated oven for 18-20 minutes or until the centers are set but still slightly jiggle. Turn off the oven and let the cheesecakes cool inside for 1 hour with the oven door slightly ajar. This will prevent cracking.

              Chill: After they have cooled, remove them from the oven and place them in the refrigerator for at least 4 hours, preferably overnight for better flavor and texture.

                Serve: Once chilled, carefully peel away the liners and plate the mini cheesecakes. Garnish with fresh berries or drizzle with chocolate sauce as desired.

                  Prep Time: 15 minutes | Total Time: 4 hours 40 minutes | Servings: 12 mini cheesecakes