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Brownie Bottom Mini Cheesecakes

Decadent Brownie Bottom Mini Cheesecakes You'll Love

Indulge in Brownie Bottom Mini Cheesecakes, rich chocolate brownies topped with creamy cheesecake—perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1/2 cup Unsalted Butter Adds richness and a soft texture to the brownies.
  • 8 ounces Semisweet Chocolate Provides deep chocolate flavor; can substitute with dark chocolate.
  • 1 cup Granulated Sugar Sweetens the brownie base; contributes to fudgy texture.
  • 2 large Eggs Essential for binding and moisture.
  • 1 teaspoon Vanilla Extract Enhances chocolate flavor; optional.
  • 3/4 cup All-Purpose Flour Main ingredient for structure; gluten-free option available.
  • 1 pinch Salt Balances sweetness and enhances flavor.
Cheesecake Layer
  • 8 ounces Cream Cheese Use full-fat for richness; smooth and creamy finish.
  • 1/3 cup Granulated Sugar Adds sweetness; avoid over-sweetening.
  • 1/2 cup Sour Cream Contributes tangy flavor; substitute with Greek yogurt for lighter option.
Optional Toppings
  • 1 cup Whipped Cream Adds sweetness and finishing touch.
  • 1 cup Fresh Berries For freshness and color.
  • 1/2 cup Chocolate or Caramel Drizzle Elevates indulgent experience.
  • 1/4 cup Crushed Nuts Provides crunch and texture.
  • 1/4 cup Sprinkles For a festive touch.

Equipment

  • Oven
  • mini muffin pan
  • mixing bowls
  • Electric Mixer
  • heatproof bowl

Method
 

Prepare Brownie Base
  1. Preheat oven to 350°F (175°C). Melt ½ cup unsalted butter and 8 ounces semisweet chocolate in a heatproof bowl over simmering water until smooth. Remove from heat and cool slightly. Stir in 1 cup of granulated sugar, then mix in 2 eggs and 1 teaspoon of vanilla extract one at a time. Fold in ¾ cup flour and a pinch of salt until just combined.
Bake Brownies
  1. Line a mini muffin pan with paper liners and fill each cup one-third full with brownie batter. Bake for 8 minutes until edges are set but centers are soft. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Prepare Cheesecake Layer
  1. In a mixing bowl, beat 8 ounces cream cheese until smooth, about 2 minutes. Gradually add ⅓ cup granulated sugar and mix until combined. Incorporate 1 egg and ½ cup sour cream, mixing until smooth.
Assemble and Bake
  1. Spoon cheesecake batter over cooled brownie bases, filling nearly to the top. Bake at 325°F (163°C) for 15 to 18 minutes until edges set and centers jiggle slightly.
Cool and Chill
  1. Cool mini cheesecakes in the pan for 30 minutes. Transfer to the refrigerator to chill for at least 2 hours, ideally overnight.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the cheesecake layer to prevent cracks. Chill for at least two hours for enhanced flavors.

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