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If you’re looking for a dessert that combines the best of both worlds, look no further than decadent mini cheesecake brownie cups. These delightful treats are a luscious fusion of rich, fudgy brownies topped with a smooth and creamy cheesecake layer. They not only look stunning but also pack an explosion of flavor that is sure to satisfy any sweet tooth. Perfectly portioned for individual servings, these mini desserts are versatile enough for any occasion—from casual family gatherings to elegant celebrations or holiday parties.

Mini Cheesecake Brownie Cups

Indulge in the ultimate dessert experience with mini cheesecake brownie cups! These delightful treats feature a rich, fudgy brownie base topped with a creamy cheesecake layer, creating a perfect harmony of flavors and textures. Ideal for any occasion, these mini servings will impress your guests and satisfy your sweet cravings. Follow our easy recipe to create this stunning dessert that everyone will love, perfect for gatherings or a sweet treat at home.
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter

1 cup granulated sugar

1 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

For the Cheesecake Layer:

16 oz cream cheese, softened to room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 tablespoon all-purpose flour

For Garnish:

Fresh berries (such as strawberries or blueberries, optional)

Whipped cream (optional)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a muffin tin by either lining it with cupcake liners or greasing it lightly with butter or non-stick spray.

    Make the Brownie Mixture: In a medium saucepan, melt the unsalted butter over low heat. Once the butter is fully melted, remove the saucepan from the heat. Stir in both granulated and brown sugars until they are completely dissolved. Allow the mixture to cool for a few minutes. Then, one at a time, whisk in the eggs, ensuring each is fully incorporated before adding the next. Finally, mix in the vanilla extract until well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold this dry mixture into the chocolatey wet ingredients, stirring gently until just combined. Avoid overmixing to keep the brownies tender.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Next, incorporate the eggs one by one, mixing thoroughly after each addition. Finally, add the tablespoon of flour and mix until just incorporated.

          Assemble the Cups: Spoon about 1 tablespoon of brownie batter into the bottom of each muffin cup, smoothing it out with the back of the spoon. Next, add 1 tablespoon of cheesecake batter on top of the brownie layer. Repeat this layering process until all the batter is used, ensuring each cup is filled about 3/4 full for the best texture.

            Bake: Place the filled muffin tin in the preheated oven and bake for 20-25 minutes. The tops should be set, and a toothpick inserted into the center should come out clean (a few moist crumbs may remain from the cheesecake layer).

              Cool Down: Once baked, remove the mini cheesecake brownie cups from the oven. Allow them to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely before serving.

                Serve: Once cooled, feel free to top each mini cheesecake brownie cup with fresh berries and a dollop of whipped cream for an extra touch of decadence.

                  Prep Time, Total Time, Servings: 25 mins | 50 mins | Makes 24 cups