Brownie Cheesecake Bites (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
Vanilla extract
02 -
Sour cream
03 -
Cream cheese
→ Brownie Base
04 -
Eggs
05 -
Unsalted butter
06 -
Granulated sugar
07 -
Unsweetened cocoa powder
# Instructions:
01 -
Turn your oven to 350°F (175°C) and heat it up. Line your muffin tray with some paper sleeves so popping them out later is a breeze.
02 -
Warm up the butter, then stir in the sugar until well-combined. Beat in the eggs one by one. Gently fold in the flour and cocoa powder to create a smooth chocolatey batter.
03 -
Spoon roughly a tablespoon of the brownie mixture into each liner. Flatten it out gently to make a solid base.
04 -
Whip the cream cheese until it's silky soft. Blend in vanilla, sour cream, and sugar until the mixture is creamy and light.
05 -
Spoon about 2 tablespoons of cheesecake batter onto each brownie layer. Pop the tray in the oven for 20-25 minutes—look for edges to firm up while the centers stay slightly wobbly.
06 -
Let them cool all the way to room temp. Then pop them in the fridge for at least 2 hours to firm up perfectly.
# Notes:
01 -
Store these delights in the fridge for up to 3 days—they’re great for making ahead of time!
02 -
For smoother mixing, bring your cold ingredients to room temperature beforehand.