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Brownie Bottom Mini Cheesecakes Recipe

★★★★★

4.9 from 124 reviews
  • Author: Sarah
  • Total Time: 3 hours 10 minutes
  • Yield: 24 mini cheesecakes 1x

Description

Brownie Bottom Mini Cheesecakes are a delectable bite-sized dessert combining a rich, fudgy brownie base with a creamy cheesecake topping. Perfectly portioned in mini muffin liners, these treats offer a delightful contrast of textures and flavors, ideal for parties or a sweet indulgence at home.

Ingredients

Scale

Brownie Base

  • 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

Cheesecake Layer

  • 8 oz full-fat cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 2 tbsp sour cream

Toppings (Optional)

  • Whipped cream
  • Fresh berries
  • Chocolate or caramel drizzle
  • Crushed nuts or sprinkles

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners to prepare for the batter.
  2. Make Brownie Base: Melt the unsalted butter and chopped semisweet chocolate together using a microwave or double boiler. Allow the mixture to cool slightly to prevent cooking the eggs during the next steps.
  3. Add Sugar and Eggs: Stir in the granulated sugar into the cooled chocolate mixture. Then, incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for flavor.
  4. Add Dry Ingredients: Gently mix in the all-purpose flour and salt until just combined, being careful not to overmix to maintain the brownie’s fudgy texture.
  5. Fill Muffin Cups: Spoon approximately 1 tablespoon of the brownie batter into each lined muffin cup, filling them about one-third full.
  6. Bake Brownie Layers: Bake the brownie bases in the preheated oven for 8 minutes. After baking, let them cool slightly on a wire rack.
  7. Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing well.
  8. Add Egg and Sour Cream: Beat in the large egg, then stir in the sour cream until the mixture is smooth but avoid overmixing to keep the cheesecake tender.
  9. Assemble Cheesecakes: Spoon the cheesecake batter evenly over the partially baked brownie layers, filling each mini muffin cup nearly to the top.
  10. Adjust Oven Temperature: Reduce the oven temperature to 325°F (163°C) to prepare for baking the cheesecakes.
  11. Bake Cheesecakes: Bake for 15 to 18 minutes, or until the edges are set and centers still have a slight jiggle for a creamy texture.
  12. Cool and Chill: Allow the mini cheesecakes to cool in the pan for 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours or more to fully set.
  13. Serve and Garnish: Before serving, add desired toppings such as whipped cream, fresh berries, chocolate or caramel drizzle, and crushed nuts or sprinkles. Serve chilled and enjoy!

Notes

  • Ensure the butter and chocolate mixture is cooled before adding eggs to prevent curdling.
  • Do not overmix the cheesecake batter to keep it light and creamy.
  • Chilling the mini cheesecakes enhances their texture and flavor.
  • Use paper liners to make removal and serving easier.
  • Customize toppings to your preference for added flavor and presentation.
  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownie bottom mini cheesecakes, bite-sized cheesecakes, brownie cheesecake recipe, mini dessert, party desserts

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Find it online: https://everydaytastes.com/brownie-bottom-mini-cheesecakes-recipe/