Go Back
To create these delightful mini cheesecakes, it’s crucial to understand the two main components: the brownie layer and the cheesecake layer. Each layer contributes unique flavors and textures that come together to create a truly irresistible dessert.

Brownie Bottom Mini Cheesecakes for Sweet Indulgence

Satisfy your sweet cravings with these irresistible Brownie Bottom Mini Cheesecakes! This tasty dessert pairs a fudgy brownie base with a creamy cheesecake layer, creating a delightful blend of flavors and textures perfect for any occasion. Whether you're hosting a gathering or enjoying a cozy night in, this simple recipe guides you through each delicious step. Click to discover how to make these decadent treats that will impress everyone!
Print Recipe Pin 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:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

2 tablespoons all-purpose flour

Optional Toppings:

Whipped cream

Chocolate shavings

Fresh berries

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.

    Make the Brownie Base: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

      Combine Dry Ingredients: In another bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

        Fill Muffin Tins: Spoon about 1 tablespoon of brownie batter into each cupcake liner, pressing it down slightly to form an even layer. Bake for 10 minutes, then remove from the oven and let cool slightly.

          Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until creamy. Gradually add granulated sugar, mixing until smooth. Add the vanilla extract, sour cream, and mix in the eggs, one at a time, beating just until combined. Sprinkle in the flour and mix until just combined, avoiding overmixing.

            Assemble the Cheesecakes: Pour the cheesecake filling over the cooled brownie layer in the muffin tin, filling each liner about 3/4 full.

              Bake: Place back in the oven and bake for an additional 15-18 minutes, or until the edges are set but the center is still slightly jiggly.

                Chill: Remove from the oven and let them cool at room temperature. Then refrigerate for at least 4 hours or until set completely.

                  Serve: Once chilled, carefully remove the cheesecakes from the muffin tin. Top with whipped cream, chocolate shavings, or fresh berries as desired.

                    Prep Time: 20 minutes | Total Time: 4 hours 40 minutes | Servings: 12

                      - Presentation Tips: Arrange the mini cheesecakes on a decorative platter. Add a dollop of whipped cream and scatter a few berries around for an elegant touch.