Brownie Bottom Cheesecake Cups
Fudgy brownie batter topped with a smooth baked cheesecake layer in a muffin tin, chilled and finished with whipped topping and chocolate.
Equipment
- 12-cup muffin tin
- paper liners
- Mixing bowls
Ingredients
Main Ingredients
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ⅓ cup brown sugar packed
- 2 large eggs one for each layer
- 1 tsp vanilla extract divided between the layers
- ⅓ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- ¼ cup mini chocolate chips
- 8 oz cream cheese softened
- ¼ cup granulated sugar for the cheesecake layer
- 1 cup whipped topping optional, for serving
- 2 tbsp chocolate syrup optional
- 1 tbsp mini chocolate chips optional topping
- 2 chocolate chip cookie bars optional, chopped
Instructions
Cooking
- Prep the pan. Heat the oven to 325 degrees F and line a 12 cup muffin tin with paper liners.
- Mix the brownie batter. Whisk the butter, both sugars, 1 egg, and half the vanilla until smooth. Stir in the flour, cocoa, and salt just until combined, then fold in the chips.
- Fill the liners. Spoon about 1 heaping tablespoon of batter into each liner and press it flat.
- Beat the cheesecake. Beat the cream cheese until smooth, then mix in the sugar, remaining egg, and vanilla. Spoon it over the brownie layers.
- Bake. Bake 22 to 25 minutes until the centers are set and the cheesecake reaches 160 degrees F. Cool in the pan for 30 minutes, then chill at least 2 hours.
- Top. Add whipped topping, chocolate syrup, mini chips, and cookie pieces just before serving.
Notes
Substitutions: Use a gluten free flour blend for a gluten free version.
Tips: Soften the cream cheese fully for a smooth filling, and do not taste the batter because it contains raw egg.
Storage: Refrigerate in an airtight container for three to four days or freeze for up to one month. Keep toppings separate until serving.
Nutrition does not include the optional toppings.