Description
Delightful mini cheesecakes with a fudgy brownie base and creamy cheesecake topping, perfect for any dessert occasion.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup bittersweet chocolate chips
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup all-purpose flour
- 16 ounces cream cheese, softened
- 1 large egg
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
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Instructions
- 1. Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners or grease it well to ensure easy release.
- 2. In a saucepan or microwave-safe bowl, melt the butter and chocolate chips together until smooth. Remove from heat and stir in the granulated sugar.
- 3. Add the egg and vanilla, mixing until well combined. Fold in the salt and flour until just incorporated. Divide the brownie batter evenly among the prepared muffin cups, filling them about halfway.
- 4. Using an electric mixer, beat the cream cheese, egg, sugar, and vanilla until the mixture is smooth and creamy. Spoon the cheesecake batter over the brownie bases, filling the cup just over 3/4 full.
- 5. Bake for 12–15 minutes, until the tops appear dry and the centers barely jiggle. Allow to cool completely, about 1 hour at room temperature or 30 minutes in the refrigerator.