Brownie (No-Bake) Cheesecakes for Two

I have sad news... we didn't have our ultrasound yesterday. Unfortunately, we still don't know if we're having a boy or a girl. Good news is that we have an ultrasound on Monday, so we should find out then!

I must say, though, that this is a good little exercise in practicing my patience (something which I'm lacking greatly). Luckily, I still have 5 months to practice!

Needless to say, I needed a little cheering up since I didn't get to hear my exciting news yesterday. And what better to cheer me up than brownies? And cheesecake. Either one will usually do the trick. But both together? Let's just say, I'm feeling much better. :)



I didn't want to make a big batch of brownies or a full cheesecake because that would require me to eat them all. That's why I made a small batch split into two ramekins. They were pretty quick to make, especially with the no-bake cheesecake. If you're impatient like me and want to eat them ASAP, you can put them in the freezer for 30-45 minutes instead of the refrigerator for a couple hours.

Ingredients

Brownies
• 2 tablespoons butter or margarine
• 1 1/2 tablespoon unsweetened cocoa powder
• 1 egg
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 1/4 cup all purpose flour
• 1/8 teaspoon baking powder
• Pinch of salt
No-Bake Cheesecake
• 1/2 cup whipped cream
• 4 oz. or half a bar of cream cheese (room temperature)
• 1/4 cup sugar
• 1/2 teaspoon lemon juice
Chocolate Drizzle
• 2 tablespoons dark chocolate chips
• 1 1/2 teaspoon milk

Instructions

Brownies
• Preheat oven to 350 degrees. Spray two ramekins with non-stick cooking spray.
• In a small mixing bowl, cream together butter and cocoa powder.
• Mix in egg, sugar, and vanilla.
• Add flour, baking powder, and salt. Mix until well combined.
• Divide batter evenly between the two ramekins.
• Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
No-Bake Cheesecake
• While brownies are baking, prepare the cheesecake.
• In a small bowl, combine whipped cream, cream cheese, sugar, and lemon juice. Mix together until creamy and smooth.
• Set aside.
Chocolate Drizzle
• Place chocolate chips and 1/2 teaspoon milk in a small microwave safe bowl.
• Microwave for 20 seconds. Stir.
• Add another 1/2 teaspoon milk. Stir well.
• Microwave for 10 seconds. Stir well. Add the last 1/2 teaspoon milk, if needed, to get a drizzle consistency.
Assembly
• After removing the ramekins from the oven, allow to cool for 10 minutes.
• Divide the cheesecake batter between the two ramekins, smoothing the top.
• Drizzle the chocolate over the cheesecake.
• Refrigerate for at least 2 hours, allowing the cheesecake to set.
• Enjoy!