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If you’re on the hunt for a dessert that beautifully marries rich chocolate with the creamy goodness of cheesecake, look no further than brownie bottom mini cheesecakes. This delightful treat seamlessly combines two beloved desserts into one irresistible package, making it a perfect choice for various occasions—from casual family gatherings to elegant dinner parties.

Brownie Bottom Mini Cheesecakes for Sweet Indulgence

Indulge in the ultimate treat with brownie bottom mini cheesecakes, where rich chocolate meets creamy cheesecake for a delightful dessert experience. Perfect for any occasion, these individual servings are easy to make and customize. Learn how to create this decadent dessert with step-by-step instructions and expert tips. Ready to impress your guests? Click through to explore the delicious recipes and elevate your dessert game!
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Ingredients
  

1 cup brownie mix (or homemade brownie batter)

1/4 cup butter, melted

1/2 cup cream cheese, softened

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1/4 cup sour cream

1 egg

1/4 cup chocolate chips (optional for topping)

Fresh berries or chocolate shavings for garnish (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    In a mixing bowl, combine the brownie mix and melted butter. Stir until well blended.

      Spoon a tablespoon of brownie batter into each cupcake liner, pressing it down to form a flat base. Bake for 10-12 minutes or until slightly set. Remove from the oven and let cool slightly while you prepare the cheesecake filling.

        In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until well combined.

          Stir in the vanilla extract, sour cream, and egg until the mixture is completely smooth and creamy.

            Pour the cheesecake filling over the cooled brownie base, filling each liner about 2/3 full.

              (Optional) Sprinkle chocolate chips over the top of the cheesecake batter for an extra chocolaty touch.

                Bake in the oven for another 15-18 minutes, or until the tops are set but still slightly jiggly.

                  Once done, remove the mini cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely.

                    Chill in the refrigerator for at least 2 hours before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 mini cheesecakes

                        - Presentation Tips: Remove the cheesecakes from the liners and serve on a beautiful cake stand topped with fresh berries or a drizzle of chocolate sauce for an elegant touch.