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Brownie Bottom Mini Cheesecakes for Sweet Indulgence

Indulge in the ultimate dessert experience with Brownie Bottom Mini Cheesecakes! These delicious treats combine a fudgy brownie base with a creamy cheesecake topping, creating a perfect balance of flavors that will wow your taste buds. Whether for a party or a cozy night in, these mini cheesecakes are a crowd favorite. Click through to discover the step-by-step recipe and tips for making this irresistible dessert a staple in your kitchen!
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Ingredients
  

1 cup brownie mix (plus ingredients as per package instructions)

1 (8 oz) package cream cheese, softened

1/4 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

1 large egg

1/2 cup chocolate chips (optional)

Whipped cream for topping (optional)

Fresh berries for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

    Prepare the Brownie Base: In a bowl, prepare the brownie mix according to the package instructions. Spoon a tablespoon of the brownie batter into the bottom of each muffin liner, pressing down slightly to form a base.

      Bake the Brownies: Bake the brownie bases in the preheated oven for about 8-10 minutes, or until slightly set. Remove from the oven and allow them to cool slightly while you prepare the cheesecake filling.

        Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar, sour cream, and vanilla extract. Beat the mixture until it's creamy and well combined.

          Add the Egg: Add the egg to the cream cheese mixture and mix until just combined. Do not overmix. If desired, fold in the chocolate chips for an extra chocolatey cheesecake.

            Assemble: Spoon the cheesecake mixture over the brownie bases in each muffin cup, filling them almost to the top.

              Bake the Mini Cheesecakes: Bake the cheesecakes for an additional 15-18 minutes, or until the tops are set and slightly puffed. Allow the mini cheesecakes to cool in the pan for about 10 minutes.

                Cool Completely: Once cooled, transfer the cheesecakes to the fridge for at least 2 hours (or overnight) to firm up.

                  Serve: Remove the mini cheesecakes from the muffin tin and peel off the liners. Top with whipped cream and fresh berries if desired.

                    Prep Time: 15 mins | Total Time: 1 hr 30 mins (plus cooling time) | Servings: 12

                      - Presentation Tips: Arrange the mini cheesecakes on a tiered cake stand for an elegant display, or serve them on a platter with drizzles of chocolate sauce for a dessert that’s as beautiful as it is delicious!