Ingredients with Measurements
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream
For Topping (Optional):
- Chocolate shavings or ganache
- Fresh berries (strawberries, raspberries, blueberries)
Detailed Instructions
1. Prepare the Brownie Layer: The Fudgy Foundation
- Preheat Oven and Line Muffin Tin: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Melted Butter and Sugar: In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. This helps to remove any lumps and ensures even distribution of the ingredients.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Tip: Overmixing can lead to tough brownies.
2. Bake the Brownie Layer: Creating the Base
- Distribute Batter: Spoon the brownie batter evenly into the prepared muffin cups, filling each liner about 1/2 full.
- Bake: Bake for 10-12 minutes, or until the brownie layer is set around the edges. A toothpick inserted about one inch from the edge should come out with moist crumbs.
- Tip: The center may still be slightly soft, but it will continue to cook as it cools.
- Cool: Remove the muffin tin from the oven and let the brownie layers cool slightly in the tin for about 10 minutes.
3. Prepare the Cheesecake Layer: Smooth, Creamy, and Tangy
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. This should take about 1-2 minutes.
- Add Sugar: Gradually add the granulated sugar to the cream cheese, beating on medium speed until well incorporated and the mixture is light and fluffy.
- Incorporate Vanilla and Eggs: Mix in the vanilla extract. Then, add the eggs one at a time, beating well after each addition.
- Fold in Sour Cream and Heavy Cream: Add the sour cream and heavy cream to the mixture. Gently fold them in with a spatula until the cheesecake filling is smooth and homogenous.
4. Assemble the Mini Cheesecakes: Combining the Layers
- Spoon Cheesecake Filling: Spoon the cheesecake batter over the baked and slightly cooled brownie layers in each muffin cup. Fill each liner about 3/4 full.
- Tip: Be careful not to overfill, as the cheesecake layer will rise slightly during baking.
5. Bake the Cheesecakes: Achieving the Perfect Texture
- Bake: Bake for an additional 20-25 minutes, or until the edges of the cheesecake are set and the centers are only slightly jiggly.
- Tip: The cheesecake will continue to set as it cools.
- Check for Doneness: A toothpick inserted about one inch from the edge should come out clean. The center will still have a slight jiggle to it.
6. Cool and Chill: Patience for Optimal Flavor and Texture
- Cool in Oven: Turn off the oven and leave the muffin tin inside with the door slightly ajar for about 1 hour. This allows the cheesecakes to cool slowly and prevents cracking.
- Cool at Room Temperature: After an hour, remove the muffin tin from the oven and let the cheesecakes cool completely at room temperature.
- Chill in Refrigerator: Once cooled, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the cheesecakes to firm up and the flavors to meld.
7. Serve and Garnish: The Final Touches
- Remove from Tin: Once the cheesecakes are thoroughly chilled, carefully remove them from the muffin tin. Gently peel away the cupcake liners.
- Garnish (Optional): Top each mini cheesecake with chocolate shavings, a drizzle of chocolate ganache, or fresh berries for an extra touch of elegance and flavor.
Troubleshooting Common Problems: Tips for Cheesecake Success
- Cracked Cheesecake Tops:
- Problem: The cheesecake layer cracks during baking or cooling.
- Solutions: Avoid overmixing the cheesecake batter. Bake at a low temperature. Cool the cheesecakes slowly in the oven with the door ajar. Don’t worry too much about minor cracks, as they can be easily covered with toppings.
- Brownie Layer Too Dry:
- Problem: The brownie layer is dry and crumbly.
- Solutions: Make sure not to overbake the brownie layer. Use the correct amount of flour.
- Cheesecake Layer Runny:
- Problem: The cheesecake layer is too runny and doesn’t set properly.
- Solutions: Make sure you’re using full-fat cream cheese. Beat the cream cheese until it’s completely smooth before adding other ingredients. Don’t overmix after adding the eggs. Chill the cheesecakes thoroughly before serving.
Tips and Variations: Customize Your Mini Cheesecakes
- Flavor Variations:
- Chocolate Brownie: Use a chocolate cake mix or add extra cocoa powder to the brownie batter for a double chocolate experience.
- Peanut Butter: Swirl in a tablespoon of peanut butter into the brownie batter or the cheesecake filling.
- Fruit Swirl: Add a swirl of raspberry, strawberry, or blueberry jam to the cheesecake filling before baking.
- Topping Ideas:
- Chocolate Ganache: Drizzle melted chocolate ganache over the cooled cheesecakes.
- Caramel Sauce: A drizzle of caramel sauce adds a delicious touch.
- Whipped Cream: Top with a dollop of freshly whipped cream.
- Chopped Nuts: Sprinkle with chopped pecans, walnuts, or almonds.
- Crust Variations:
- Oreo Crust: Use crushed Oreo cookies mixed with melted butter for the base instead of the brownie layer for a cookies and cream version.
- Graham Cracker Crust: Create a classic cheesecake crust with graham cracker crumbs and butter.
Serving Suggestions: Perfect for Every Occasion
- Dessert Platters: Arrange these Brownie Bottom Mini Cheesecakes on a platter with other bite-sized desserts for a beautiful and tempting display.
- Parties: They’re perfect for birthday parties, holiday gatherings, or any special occasion.
- Afternoon Tea: Serve them with a pot of tea for a delightful afternoon treat.
- Potlucks: A guaranteed crowd-pleaser that’s easy to transport.
Brownie Bottom Mini Cheesecakes: A Decadent Two-in-One Dessert
Ingredients
Scale
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream
For Topping (Optional):
- Chocolate shavings or ganache
- Fresh berries (strawberries, raspberries, blueberries)
Instructions
1. Prepare the Brownie Layer: The Fudgy Foundation
- Preheat Oven and Line Muffin Tin: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Melted Butter and Sugar: In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. This helps to remove any lumps and ensures even distribution of the ingredients.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Tip: Overmixing can lead to tough brownies.
2. Bake the Brownie Layer: Creating the Base
- Distribute Batter: Spoon the brownie batter evenly into the prepared muffin cups, filling each liner about 1/2 full.
- Bake: Bake for 10-12 minutes, or until the brownie layer is set around the edges. A toothpick inserted about one inch from the edge should come out with moist crumbs.
- Tip: The center may still be slightly soft, but it will continue to cook as it cools.
- Cool: Remove the muffin tin from the oven and let the brownie layers cool slightly in the tin for about 10 minutes.
3. Prepare the Cheesecake Layer: Smooth, Creamy, and Tangy
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. This should take about 1-2 minutes.
- Add Sugar: Gradually add the granulated sugar to the cream cheese, beating on medium speed until well incorporated and the mixture is light and fluffy.
- Incorporate Vanilla and Eggs: Mix in the vanilla extract. Then, add the eggs one at a time, beating well after each addition.
- Fold in Sour Cream and Heavy Cream: Add the sour cream and heavy cream to the mixture. Gently fold them in with a spatula until the cheesecake filling is smooth and homogenous.
4. Assemble the Mini Cheesecakes: Combining the Layers
- Spoon Cheesecake Filling: Spoon the cheesecake batter over the baked and slightly cooled brownie layers in each muffin cup. Fill each liner about 3/4 full.
- Tip: Be careful not to overfill, as the cheesecake layer will rise slightly during baking.
5. Bake the Cheesecakes: Achieving the Perfect Texture
- Bake: Bake for an additional 20-25 minutes, or until the edges of the cheesecake are set and the centers are only slightly jiggly.
- Tip: The cheesecake will continue to set as it cools.
- Check for Doneness: A toothpick inserted about one inch from the edge should come out clean. The center will still have a slight jiggle to it.
6. Cool and Chill: Patience for Optimal Flavor and Texture
- Cool in Oven: Turn off the oven and leave the muffin tin inside with the door slightly ajar for about 1 hour. This allows the cheesecakes to cool slowly and prevents cracking.
- Cool at Room Temperature: After an hour, remove the muffin tin from the oven and let the cheesecakes cool completely at room temperature.
- Chill in Refrigerator: Once cooled, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the cheesecakes to firm up and the flavors to meld.
7. Serve and Garnish: The Final Touches
- Remove from Tin: Once the cheesecakes are thoroughly chilled, carefully remove them from the muffin tin. Gently peel away the cupcake liners.
- Garnish (Optional): Top each mini cheesecake with chocolate shavings, a drizzle of chocolate ganache, or fresh berries for an extra touch of elegance and flavor.
Pairing Recommendations: Delicious Complements
- Drinks:
- Coffee: A rich cup of coffee pairs beautifully with the chocolate and cheesecake flavors.
- Tea: A black tea or a dessert tea complements the richness of the cheesecakes.
- Milk: A cold glass of milk is a classic pairing for any type of brownie or cheesecake.
- Dessert Wine: A sweet dessert wine, like a Moscato d’Asti or a late-harvest Riesling, can enhance the flavors.
- Fruit: Fresh berries, such as strawberries, raspberries, or blueberries, provide a refreshing contrast.
Nutritional Information: A Decadent Treat
Per serving (1 mini cheesecake): Calories: Approximately 250-300, Fat: 15-20g, Carbohydrates: 25-30g, Protein: 5-7g. (Note: This is an approximation and will vary based on the specific ingredients used).
Comprehensive FAQ: Your Mini Cheesecake Questions Answered
- Q: Can I make these ahead of time?
- A: Yes, you can make these mini cheesecakes a day or two in advance. Store them in the refrigerator, covered, until you’re ready to serve.
- Q: How do I store leftovers?
- A: Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Q: Can I freeze these cheesecakes?
- A: Yes, you can freeze them. Place the cooled cheesecakes on a baking sheet and freeze until solid, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Q: Can I use a different type of chocolate for the brownie layer?
- A: Yes, you can use dark chocolate or milk chocolate instead of semi-sweet.
- Q: Can I use a different type of pan?
- A: You can use a mini muffin tin for even smaller cheesecakes. You can also bake the entire dessert in an 8×8 inch square pan, but you’ll need to adjust the baking time and cut it into bars.
- Q: How do I prevent the cheesecake layer from cracking?
- A: Don’t overmix the cheesecake batter. Bake at a low temperature and cool the cheesecakes slowly in the oven with the door ajar.
- Q: Can I use light cream cheese?
- A: While you can use it, it is not recomended. The full fat cream cheese gives a better texture and flavor.
- Q: Can I make this recipe without the brownie base?
- A: Yes, you can make the cheesecake filling and bake it in the muffin tins without the brownie base for mini cheesecakes. You might want to reduce the baking time slightly.
- Q: Can I add other toppings besides chocolate shavings or berries?
- A: Absolutely! Get creative with your toppings. Chopped nuts, a drizzle of caramel or raspberry sauce, or even a sprinkle of cocoa powder would all be delicious.
- Q: Can I make this recipe gluten-free?
- A: You can make a gluten-free version by using a gluten-free brownie mix or a gluten-free flour blend for the brownie layer. Make sure all your other ingredients are also gluten-free.