Created on October 9th, 2025 at 08:41 pm
Brownie Bottom Mini Cheesecakes are the perfect dessert for any occasion. They combine rich brownie goodness with creamy cheesecake in a bite-sized treat. These mini delights are fun to eat and impress everyone at your gathering.
Why You’ll Love This
This recipe is easy and quick to make. It pairs two popular desserts into one unique treat. Perfect for parties, these mini cheesecakes are great for sharing. Plus, they are easy to customize with different toppings.
Recipe Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Kitchen Tools You’ll Need
- Mini muffin pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
How to Make It
Making Brownie Bottom Mini Cheesecakes is quite simple. Start with a brownie base, then add a smooth cheesecake layer on top. Bake them in the oven and let them chill for a while. Finally, add your favorite toppings before serving.
Ingredients
- ½ cup (1 stick) unsalted butter
- 4 oz semisweet chocolate, chopped
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup all-purpose flour
- ¼ tsp salt
- 8 oz full-fat cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 2 tbsp sour cream
- Whipped cream
- Fresh berries
- Chocolate or caramel drizzle
- Crushed nuts or sprinkles
Directions
- Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners.
- Make the brownie base:
- Melt butter and chocolate in a bowl (microwave or double boiler). Let cool slightly.
- Stir in sugar, then add eggs one at a time, and vanilla.
- Mix in flour and salt until just combined.
- Spoon about 1 tbsp of batter into each muffin cup, filling about ⅓ full.
- Bake for 8 minutes. Let cool slightly.
- Make the cheesecake layer:
- In another bowl, beat cream cheese until smooth.
- Add sugar and vanilla, mixing well.
- Beat in the egg, then stir in sour cream. Mix until smooth but don’t overmix.
- Assemble and bake:
- Spoon cheesecake batter over the brownie layer, filling each cup almost to the top.
- Reduce oven temp to 325°F (163°C).
- Bake for 15–18 minutes, until edges are set and centers jiggle slightly.
- Let cool in pan for 30 minutes, then chill in fridge for 2 hours or more.
- Serve:
- Add toppings as desired. Enjoy chilled!
How to Serve This Recipe
Serve your mini cheesecakes on a platter for a beautiful display. They pair well with whipped cream and fresh berries. Enjoy them as a sweet bite at any festive gathering.
How to Store This Recipe
Store any leftovers in an airtight container in the fridge. They will stay fresh for about 4 days. You can also freeze them for longer storage, lasting up to three months.
Tips for Success
- Make sure the cream cheese is softened for a smooth filling.
- Don’t overmix the cheesecake batter to keep it light and fluffy.
- Use a microwave-safe bowl for melting chocolate if you prefer the microwave method.
- Allow the cheesecakes to cool completely before chilling for best texture.
Variation
This recipe is already quite unique with its brownie and cheesecake combo. However, you can easily switch up the flavors by using different types of chocolate or adding fruit to the cheesecake mixture.
FAQs
Can I use low-fat cream cheese?
Yes, but it may alter the texture slightly.
How do I know when they are done baking?
The edges should be set and the center should jiggle slightly.
Can I add toppings before baking?
It’s best to add toppings after baking to keep them fresh and appealing.
