These Brownie Bottom Mini Cheesecakes are the perfect indulgent treat, combining two beloved desserts—rich, fudgy brownies and creamy cheesecake. Each bite-sized cheesecake features a brownie base topped with a smooth and luscious cheesecake layer, making it an irresistible dessert for any occasion. Perfect for parties, gatherings, or when you want a sweet treat that feels extra special, these mini cheesecakes are sure to impress.
The combination of the dense, chocolatey brownie with the creamy cheesecake is a match made in heaven. They’re easy to make and look stunning when topped with whipped cream, chocolate shavings, or fresh berries. Whether you’re a brownie lover or a cheesecake fan, these mini desserts bring the best of both worlds together in every bite.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Brownie Bottom
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Optional Toppings
- Whipped cream
- Chocolate shavings
- Fresh berries
Instructions
Step 1: Preheat the Oven and Prepare the Muffin Tin
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Step 2: Make the Brownie Batter
- In a medium mixing bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift in the cocoa powder, flour, and salt, and mix until just combined. Do not overmix.
- Spoon about 1 tablespoon of brownie batter into the bottom of each muffin cup, spreading it evenly to form a thin layer.
Step 3: Bake the Brownie Layer
- Bake the brownie base in the preheated oven for 8-10 minutes, or until the edges are set but the center is still slightly soft.
- Remove from the oven and let it cool while you prepare the cheesecake layer.
Step 4: Make the Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the granulated sugar and beat until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, mixing until smooth.
Step 5: Assemble the Mini Cheesecakes
- Spoon the cheesecake mixture over the partially baked brownie layer, filling each muffin cup almost to the top.
- Smooth the tops with the back of a spoon or a spatula.
Step 6: Bake the Mini Cheesecakes
- Return the muffin tin to the oven and bake for 15-18 minutes, or until the cheesecake is set and the centers are only slightly jiggly.
- Allow the mini cheesecakes to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, refrigerate for at least 2 hours before serving.
Step 7: Serve
- Top the mini cheesecakes with whipped cream, chocolate shavings, or fresh berries before serving. Enjoy!
Cook Notes & Tips
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing. This will help ensure a smooth cheesecake batter.
- Do Not Overbake: The cheesecake layer should still have a slight jiggle in the center when you remove it from the oven. It will continue to set as it cools.
- Cooling Time: Allow the mini cheesecakes to cool completely before refrigerating. This helps prevent cracks in the cheesecake layer.
Recipe Variations
- Chocolate Chip Cheesecake: Fold in 1/2 cup of mini chocolate chips into the cheesecake batter for an extra chocolatey treat.
- Peanut Butter Swirl: Add a swirl of melted peanut butter to the cheesecake layer before baking for a peanut butter-chocolate combo.
- Caramel Drizzle: Drizzle caramel sauce over the top of each mini cheesecake before serving for a sweet, gooey finish.
Frequently Asked Questions (FAQs)
Q: Can I make these mini cheesecakes ahead of time?
A: Yes! These mini cheesecakes can be made up to 2 days in advance. Store them in an airtight container in the refrigerator until ready to serve.
Q: How do I store leftover cheesecakes?
A: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They also freeze well—wrap each cheesecake individually in plastic wrap and store in a freezer-safe bag for up to 2 months.
Q: Can I use a boxed brownie mix for the base?
A: Absolutely! You can use a boxed brownie mix for convenience. Just prepare the mix according to the package directions and use it as the base for the mini cheesecakes.
Q: How do I prevent cracks in the cheesecake layer?
A: Be sure not to overmix the cheesecake batter, and avoid overbaking. Letting the cheesecakes cool slowly before refrigerating can also help prevent cracks.
These Brownie Bottom Mini Cheesecakes are a delightful combination of rich brownie and creamy cheesecake, making them a decadent dessert that’s perfect for any occasion. The brownie base adds a dense, chocolatey foundation that perfectly complements the smooth, tangy cheesecake layer. Whether you top them with whipped cream, chocolate shavings, or fresh berries, these mini cheesecakes are sure to impress your guests and satisfy your sweet tooth.
Their small size makes them perfect for parties or gatherings, and they’re easy to make ahead of time, so you can focus on enjoying your event. Give this recipe a try and experience the delicious combination of brownie and cheesecake in every bite. These mini treats are sure to become a favorite in your dessert rotation!
