LOW CARB BROWNIE CHEESECAKE

I think brownies are among the absolute cake classics. Well, actually, brownies are a classic in their own category. Inside nice gooey and moist – not to compare with a sponge cake. That’s exactly how we feel about cheesecake. There are so many different types of cheesecake – and each one is super delicious! From the New York Cheesecake to the AIP-suitable No Bake Triple Layer Cheesecake – we love them all!

With Sweet Sin, you can magically create a super tasty and totally juicy chocolate dream out of the oven. It’s hard to believe that these juicy brownies are so easy to make!

Ingredients:

BROWNIE LAYER:

• 1/4 cup (56 grams) unsalted butter
• 1/4 cup bittersweet chocolate chips or 1 1/2 oz chopped chocolate
• 1/2 cup (100 grams) powdered sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/3 cup (40 grams) all-purpose flour

CHEESECAKE LAYER:

• 16 ounces (2 packages, 455 grams) cream cheese, softened to room temperature
• 1 large egg
• 1/3 cup (66 grams) powdered sugar
• 1 teaspoon vanilla extract

TOPPING:

• 1 cup (250 ml) heavy whipping cream
• 1/4 cup (50 grams) powdered sugar
• 1 teaspoon vanilla extract
• Chocolate sauce
• Fresh raspberries or strawberries

Directions:

BROWNIE LAYER:

• Preheat oven to 350 degrees F. Line a regular muffin pan with paper cupcake liners or grease well with nonstick spray.
• In a small saucepan melt chocolate and butter until smooth.
• Remove from heat and stir in sugar.
• Add egg and vanilla extract and stir until smooth.
• Fold in salt and flour.
• Divide brownie batter between the 12 muffin cups. Bake until brownies just appear set, about 10 minutes. Set aside.

ADD CHEESECAKE LAYER:

• With an electric mixer, beat together the cream cheese, egg, sugar and vanilla until smooth.
• Spoon over brownie bottoms, filling cups just over 3/4 cup full.
• Bake until tops appear dry and centers barely jiggles when shaken, about 12-15 minutes.
• Let cups cool completely, about 1 hour at room temperature or chilled in the fridge for 30 minutes.

ADD TOPPING:

• Beat heavy whipping cream, sugar, and vanilla extract to medium peaks. Spoon or pipe on top of mini cheesecakes.
• Drizzle with chocolate sauce and top with berries.
• Cheesecakes should be stored in the fridge.

Nutrition facts: 

• 327 Calories
• 30 g Fat
• 10g Protein
• 7g Carbohydrate

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Recipe by: completelydelicious

Photo by sonyakamoz