Why You’ll Love This Recipe
These Brownie Bottom Mini Cheesecakes are the ultimate dessert for anyone who loves both chocolate and cheesecake. The fudgy, rich brownie base provides the perfect foundation for the creamy, tangy cheesecake topping. They’re visually appealing, easy to serve, and the individual-sized portions make them great for parties or as a treat after dinner. The combination of flavors is irresistible, and the mini size makes it easier to enjoy just the right amount of sweetness without overindulging.
Ingredients
Brownie Layer
- Butter
- Sugar
- Eggs
- All-purpose flour
- Cocoa powder
- Salt
Cheesecake Layer
- Cream cheese
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
- Heavy cream (optional)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- Melt the butter and mix with sugar. Add eggs and mix well.
- Sift together the dry ingredients and combine with the wet mixture.
- Spoon the brownie batter into the muffin tin, then bake for 10-12 minutes.
- For the cheesecake, beat cream cheese, sugar, eggs, sour cream, and vanilla until smooth.
- Pour the cheesecake mixture over the baked brownie base and bake for an additional 15-18 minutes.
- Allow the cheesecakes to cool before serving.
Servings and Timing
This recipe makes 12 mini cheesecakes, and the total time for preparation and baking is approximately 45-50 minutes.
Variations
- Add a layer of chocolate ganache on top for extra richness.
- Top with fresh berries for a burst of flavor and color.
- Swap sour cream for Greek yogurt for a lighter, tangy twist.
Storage/Reheating
Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days. To reheat, let them sit at room temperature for a few minutes before serving.
FAQs
1. Can I make these mini cheesecakes ahead of time?
Yes, they can be made up to 2 days in advance and stored in the fridge.
2. Can I freeze these mini cheesecakes?
Yes, you can freeze them for up to 2 months. Allow them to cool completely before wrapping them tightly and freezing.
3. What can I use instead of sour cream in the cheesecake layer?
You can use Greek yogurt as a substitute for sour cream.
4. Can I use a different type of crust instead of brownie?
Yes, you can use a graham cracker crust or even a cookie crust if preferred.
5. Do I need to use heavy cream in the cheesecake filling?
Heavy cream is optional, but it adds a richer, creamier texture to the cheesecake layer.
6. How do I know when the cheesecakes are done?
The cheesecake should be set but slightly jiggly in the center. They will firm up as they cool.
7. Can I double the recipe for a larger batch?
Yes, you can double the ingredients and bake in a larger muffin tin or cake pan.
8. Can I add flavorings to the cheesecake layer?
Yes, you can experiment with flavorings like lemon zest, almond extract, or cocoa powder.
9. How can I make these gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend.
10. Can I make these without eggs?
Yes, you can use egg substitutes like flax eggs or applesauce in place of the eggs.
Conclusion
Brownie Bottom Mini Cheesecakes are the perfect blend of rich chocolate and creamy cheesecake, making them a dessert that everyone will love. Their individual servings make them ideal for any gathering, and with the flexibility to customize the flavors, they’re sure to become a favorite in your dessert rotation. Enjoy these indulgent treats on any occasion!
Brownie Bottom Mini Cheesecakes Recipe
Indulge in the ultimate dessert with these Brownie Bottom Mini Cheesecakes. A perfect blend of a fudgy brownie base and a smooth, creamy cheesecake topping, these mini cheesecakes are ideal for any occasion. Whether you’re hosting a party, serving dessert at a family gathering, or enjoying a quiet treat, these mini cheesecakes deliver irresistible chocolate and cheesecake flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert, Cheesecake, Chocolate
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brownie Layer
- Butter
- Sugar
- Eggs
- All-purpose flour
- Cocoa powder
- Salt
Cheesecake Layer
- Cream cheese
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
- Heavy cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Prepare the brownie layer: Melt the butter and mix it with sugar. Add the eggs and mix well.
- Sift together the dry ingredients (flour, cocoa powder, salt), and incorporate them into the wet mixture.
- Spoon the brownie batter into each muffin cup, filling each about halfway. Bake for 10-12 minutes.
- Prepare the cheesecake layer: Beat together cream cheese, sugar, eggs, sour cream, and vanilla extract until smooth. Add heavy cream if desired for a richer texture.
- Assemble: Pour the cheesecake mixture over the baked brownie layer, filling each cup. Bake for an additional 15-18 minutes.
- Allow the mini cheesecakes to cool completely before serving.
Notes
- Make sure the cheesecake layer is slightly jiggly in the center when done. It will firm up as it cools.
- If you’d like a more decadent touch, add chocolate ganache or top with fresh berries.
