Mini Cheesecake Brownie Cups

If there’s one thing that can make dessert lovers weak in the knees, it’s the combination of two classic favorites into a single, irresistible treat. Mini Cheesecake Brownie Cups are the embodiment of this delicious union, merging the fudgy richness of brownies with the creamy delight of cheesecake. Imagine sinking your teeth into a soft, chocolatey brownie base, only to be greeted by a velvety cheesecake layer that melts in your mouth. The contrast of textures and flavors in these mini delights is nothing short of heavenly.

Indulge in the delightful fusion of two classic desserts with Mini Cheesecake Brownie Cups. These bite-sized treats feature a fudgy brownie base topped with a creamy cheesecake layer, creating a heavenly contrast of textures and flavors. Perfect for any occasion, from celebrations to simple cravings, they are easy to serve and impress. Discover how to make these decadent delights at home with our step-by-step guide, and enjoy each luscious bite that’s sure to satisfy your sweet tooth!

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Ingredients

For the Brownie Layer:

½ cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

1 cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

For the Cheesecake Layer:

8 oz cream cheese, softened

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

For Topping (Optional):

Fresh berries (strawberries, blueberries, or raspberries)

Whipped cream

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.

Make the Brownie Batter:

- In a mixing bowl, combine the melted butter and granulated sugar. Stir until well combined.

- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

- Sift in the cocoa powder, flour, salt, and baking powder. Mix until just combined and set aside.

Prepare the Cheesecake Mixture:

- In another bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.

- Add an egg and vanilla extract, mixing until fully incorporated. Finally, stir in the flour until you have a smooth batter.

Assemble the Mini Cheesecake Brownie Cups:

- Spoon about one tablespoon of brownie batter into each lined muffin cup, filling each about halfway.

- Follow with one tablespoon of the cheesecake batter on top of the brownie batter.

- Use a toothpick or skewer to gently swirl the two batters together for a marbled effect if desired.

Bake:

- Bake in the preheated oven for 18-20 minutes, or until the edges are firm, but the centers remain slightly soft. A toothpick inserted into the brownie part will come out mostly clean.

Cool and Serve:

- Allow the mini cheesecake brownie cups to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

- Optionally, top with fresh berries and a dollop of whipped cream before serving.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 mini cups