I got carried away and made 3 different desserts for Valentine’s Day. Ooops. Can you really blame me though? Because look at these beauties. Brownies! Cheesecake! Cherry Pie! I could eat these any day of the year. Swoon.
- Brownie Layer
- 4 tablespoons butter, melted
- 1/2 cup brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup cocoa powder
- 1/4 cup AP flour
- 1/2 teaspoon salt
- 1/4 cup chocolate chips (I used milk chocolate chips)
- Cheesecake Layer
- 8 oz. cream cheese, room temperature or softened
- 1/4 cup Greek yogurt
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- Cherry Pie Filling
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span><span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>Preheat</span></span> oven to 325 degrees Fahrenheit. Line a standard muffin tin with paper liners.</span>
- In a medium bowl, whisk together the melted butter and sugars until combined. Now whisk in the eggs and vanilla. Stir in the cocoa powder, flour, and salt until fully incorporated. Fold in the chocolate chips.
- Scoop the brownie batter into your prepared muffin cups, the batter should fill each muffin cup about halfway.
- Bake in preheated oven for about 15 minutes. You want the brownies to be fairly set (set enough to hold the cheesecake layer on top), but not fully cooked.
- Remove from oven and allow to cool for at least 5 minutes while you prepare the cheesecake layer. The brownie layer will sink a bit while they cool, which is just what you want them to do so there is enough room for the cheesecake layer.
- With a hand mixer, cream together the cream cheese and Greek yogurt. Slowly mix in the sugar. Now mix in the egg and vanilla until smooth and creamy.
- Scoop the cheesecake layer on top of the slightly cooled brownie layer.
- Bake for 20-25 minutes until the cheesecake layer is cooked. Remove from oven and cool in pan for about 10 minutes. Carefully remove the cheesecakes from the tin and cool on a wire cooling rack for about 30 minutes. Then store in the refrigerator to cool completely before topping with cherry pie filling and serving. Store leftovers in the refrigerator. Enjoy!
Start by making the brownie layer. Whisk together the melted butter, brown sugar, and sugar.
Whisk in the eggs and vanilla.
Now stir in the cocoa powder, flour, and salt.
Fold in the chocolate chips.
Fill 12 lined muffin cups with the brownie mix. Bake at 325 degrees for about 15 minutes, until the brownies are fairly set on top, but not quite baked all the way through.
Remove the brownies from the oven and allow to cool for at least 5 minutes while you make the cheesecake filling.
Don’t be like me. Don’t mix all of the cheesecake ingredients together at one time, because the lumps will be hard to get out. (Also, I made double the cheesecake filling because I wasn’t sure how much I would need.) Instead, start by creaming the cream cheese and Greek yogurt together with a hand mixer. Then slowly add the sugar with the mixer on low. Now beat in the egg and vanilla until the mixture is smooth.
As the brownies cool, they will sink lower in the cups. Scoop the cheesecake mixture on top.
Bake for 20-25 minutes until the cheesecake layer is set.
Remove the cheesecakes from the oven and allow to cool in the pan for about 10 minutes before removing to cool on a wire cooling rack for about 30 minutes. Then transfer the cheesecakes to the fridge until you are ready to serve them. Top with cherry pie filling and enjoy!
