Description
A perfect cheesecake bite for any tailgate or couchgate! Chocolaty, creamy, tart, and sweet! It hits the whole tongue.
Ingredients
- FOR THE BROWNIE BOTTOM:
- ½ cups Unsalted Butter, melted
- 1-⅛ cup White Sugar
- 1 Tablespoon Olive Oil
- 2 whole Eggs (large)
- 2 teaspoons Vanilla Extract
- ½ cups All-purpose Flour
- ½ cups Cocoa Powder
- ¼ teaspoons Salt
- FOR THE CHEESECAKE MIXTURE:
- 16 ounces, weight Cream Cheese
- ⅔ cups Sour Cream
- ½ cups White Sugar
- 2 teaspoons Vanilla Extract
- 2 whole Eggs (large)
- FOR THE LEMON RASPBERRY SAUCE:
- 9 ounces, weight Raspberries
- ½ cups Powder Sugar
- 2 Tablespoons Lemon Juice
Preparation
For the brownie bottom:
Preheat oven to 350ºF. Spray 8-inch pan (circle or square) with nonstick spray. Set aside.
In mixing bowl, add melted butter, sugar, and oil. Mix until evenly incorporated. Add eggs and vanilla. Continue to mix. While mixing, slowly add flour, cocoa, and salt. Do not over-mix!
Pour mixture into pan. Place in oven. Bake for 21–23 minutes. (Toothpick should be slightly dirty if used to test.) Remove from oven. Dump brownies into mixing bowl and stir. Set aside to let cool.
For the cheesecake mixture:
All all ingredients to come to room temperature so mixture isn’t clumpy! Whip all ingredients with electric mixer.
For the lemon raspberry sauce:
Warm sauce pan over medium-low heat. Place all ingredients into food processor. Puree mixture. Strain puree into sauce pan. Stir mixture occasionally and allow to reduce until sauce has thickened.
To assemble, split brownie mixture among 24 wells of a mini muffin pan. Form into cups. Using a teaspoon, place cheesecake mixture into brownie cups. Bake for 20 minutes.
Remove from oven and place into fridge for at least 1 hour. Pull, sauce, munch!
