Mini Brownie Cheesecakes (Print Version)
# Ingredients:
01 -
1/3 cup cocoa powder, unsweetened.
02 -
2 tablespoons melted unsalted butter.
03 -
1/4 teaspoon baking powder.
04 -
1 cup white sugar (used for brownies).
05 -
1/4 teaspoon salt.
06 -
1/2 cup flour, plain.
07 -
1 teaspoon vanilla (used for brownies).
08 -
2 eggs, large (used for brownies).
09 -
16 oz cream cheese, left out to soften.
10 -
1/2 cup white sugar (for cheesecake mixture).
11 -
1/4 cup cream, heavy type.
12 -
1 teaspoon vanilla (for cheesecake filling).
13 -
1/4 cup sour cream.
14 -
2 eggs, large (for cheesecake filling).
15 -
Optional: shaved chocolate for garnish.
16 -
Optional: fresh fruit as topping.
# Instructions:
01 -
Start by blending sugar and melted butter. Toss in eggs and vanilla, stirring. Dry ingredients should be whisked together before adding them in.
02 -
Scoop brownie mix to halfway fill muffin spaces. Bake at 325°F for 10 to 12 minutes.
03 -
Using a mixer, whip cream cheese and sugar together. Add in vanilla, both creams, and eggs, mixing till smooth and creamy.
04 -
Spread cheesecake layer carefully on top of baked brownie. Bake another 20–25 minutes till edges are firm, but the middle still jiggles.
05 -
Leave in the oven to cool for an hour with heat off. Then cool in the fridge for at least 4 hours.
06 -
Add berries or chocolate as optional toppings before serving.
# Notes:
01 -
Gradual cooling keeps it from splitting.
02 -
Can stay good if prepared up to two days in advance.
03 -
Freezer-safe for up to three months.