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.
