Go Back
If you’re a fan of desserts that combine rich flavors with delightful textures, then Brownie Bottom Mini Cheesecakes are sure to be a hit in your kitchen. This delectable treat captures the best of both worlds: the fudgy, chocolatey goodness of brownies paired with the creamy, tangy sweetness of cheesecake. Each mini cheesecake is a perfectly portioned indulgence, making them ideal for parties, celebrations, or simply a delightful weeknight dessert.

Brownie Bottom Mini Cheesecake Recipe – Decadent Delights in Every Bite!

Indulge in the delicious world of Brownie Bottom Mini Cheesecakes! These delightful desserts feature a rich, fudgy brownie base topped with creamy cheesecake, creating the perfect balance of flavors. Ideal for parties or a sweet treat at home, each mini cheesecake is a portion-controlled delight that promises to impress. Learn how to master this scrumptious recipe and elevate your dessert game! #Cheesecake #Brownies #DessertRecipes #Baking #SweetTreats
Pin Recipe Print Recipe

Ingredients
  

For the Brownie Layer:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1/4 cup heavy cream

For Topping:

Chocolate shavings or ganache (optional)

Fresh berries (optional)

Instructions
 

Prepare the Brownie Layer:

    - Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

      - In a medium bowl, whisk together melted butter and sugar until well combined.

        - Beat in the eggs one at a time, then stir in the vanilla extract.

          - In a separate bowl, sift together cocoa powder, flour, salt, and baking powder.

            - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

              - Distribute the brownie batter evenly into the prepared muffin cups, filling each about 1/2 full. Bake for 10-12 minutes until set. Remove from the oven and allow to cool slightly.

                Prepare the Cheesecake Layer:

                  - In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

                    - Gradually add the sugar and continue to mix until well incorporated.

                      - Mix in the vanilla extract, followed by the eggs, one at a time, ensuring it’s fully mixed after each addition.

                        - Fold in the sour cream and heavy cream until smooth.

                          Assemble the Mini Cheesecakes:

                            - Spoon the cheesecake batter over the baked brownie layer in each muffin cup until they are about 3/4 full.

                              - Bake for an additional 20-25 minutes, until the edges are set but the centers are slightly jiggly.

                                - Turn off the oven and allow the cheesecakes to cool inside for about 1 hour. Then transfer them to the fridge to chill for at least 4 hours or overnight.

                                  Serve and Garnish:

                                    - Once chilled, carefully remove the mini cheesecakes from the muffin tin.

                                      - Top with chocolate shavings or ganache and fresh berries if desired.

                                        Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12 mini cheesecakes