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In recent years, mini desserts have taken the culinary world by storm, capturing the hearts and taste buds of dessert lovers everywhere. Their bite-sized nature makes them perfect for indulging without overdoing it, allowing everyone to enjoy a sweet treat without the guilt. Among the myriad of mini desserts, the combination of brownies and cheesecake stands out as a particularly tantalizing option. The rich, fudgy texture of a brownie perfectly complements the creamy, smooth consistency of cheesecake, creating a delightful treat that is hard to resist.

Mini Cheesecake Brownie Cups

Indulge in the deliciousness of mini cheesecake brownie cups, the perfect bite-sized dessert that combines rich chocolate brownies with creamy cheesecake. These decadent treats are not only visually appealing but also easy to make and share, making them a hit at parties and gatherings. With endless possibilities for toppings and flavor combinations, you can customize each cup to suit your taste. Impress your guests and satisfy your sweet tooth with this delightful dessert recipe!
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Ingredients
  

For the Brownie Layer:

1/2 cup unsalted butter (1 stick)

1 cup granulated sugar

2 large eggs

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:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

Optional: 1/4 cup sour cream for added creaminess

For Topping (Optional):

Fresh berries

Chocolate drizzle

Instructions
 

Prepare the Brownie Layer: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined. Mix in the cocoa powder, flour, salt, and baking powder until just blended.

    Fill the Muffin Tin: Spoon about a tablespoon of the brownie batter into each cupcake liner, filling them about halfway. Use a spoon or your finger to smooth the batter. Bake for 10 minutes, then remove from the oven and let cool slightly.

      Prepare the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar, mixing until well combined. Add in the egg, vanilla extract, and flour (and sour cream if using). Beat until the mixture is creamy and smooth.

        Layer the Cheesecake: After the brownie layer has cooled for about 10 minutes, fill each cupcake liner with the cheesecake mixture, topping each brownie layer. Fill until just about full.

          Bake the Cheesecakes: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the cheesecake appears set in the center. Be careful not to overbake; the centers should still have a slight jiggle.

            Cool and Chill: Allow the brownies to cool in the pan for about 10 minutes before transferring them to a cooling rack. Once cooled to room temperature, refrigerate them for at least 2 hours to allow the cheesecake to set completely.

              Serve: Once chilled, you can top each mini cheesecake brownie cup with fresh berries or a drizzle of chocolate if desired. Enjoy your delicious dessert!

                Prep Time, Total Time, Servings: 30 minutes | 1 hour 30 minutes | 12 servings