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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes
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Brownie Bottom Mini Cheesecakes are delicious bite-sized desserts that combine a rich, fudgy chocolate brownie base with a smooth, creamy cheesecake topping. Perfectly portioned and easy to make, these treats offer a decadent flavor fusion and a pleasing texture contrast, ideal for parties, gifts, or a cozy night in.

Ingredients

Scale

Brownie Base

  • 1/2 cup (115g) unsalted butter
  • 1 cup (170g) chocolate chips or 3 tablespoons cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup (40g) all-purpose flour (or almond flour for gluten-free version)
  • Optional: 1/2 cup chopped walnuts or pecans

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened (or dairy-free cream cheese alternative)
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons sour cream or heavy cream (optional)
  • Optional: 1/4 cup mini chocolate chips

Instructions

  1. Prepare the Brownie Base: Melt the butter and chocolate chips (or cocoa powder with butter) together until smooth. In a bowl, combine this mixture with sugar, vanilla extract, eggs, and flour. Mix gently until just combined to form a fudgy brownie batter. Spoon the batter evenly into mini muffin cups or a mini cheesecake pan. If desired, fold in chopped nuts.
  2. Make the Cheesecake Filling: Beat the softened cream cheese with sugar and vanilla extract until smooth and lump-free. Add eggs one at a time, mixing gently, then blend in sour cream or heavy cream if using. For extra chocolate flavor, fold in mini chocolate chips.
  3. Combine and Bake: Carefully pour the cheesecake filling over the brownie layer in each cup, filling them up neatly without overflowing. Place the pan in a preheated oven at 325°F (163°C) and bake until the cheesecake is mostly set but still slightly jiggly in the center, about 20-25 minutes. Optionally, bake in a water bath to prevent cracking.
  4. Cool and Chill: Let the mini cheesecakes cool to room temperature, then refrigerate for at least 2 hours to firm up and enhance the flavors.
  5. Serve and Enjoy: Gently remove the mini cheesecakes from the pan. Serve plain or topped with fresh berries, powdered sugar, or drizzled sauces such as chocolate or salted caramel.

Notes

  • Use room temperature cream cheese and eggs to avoid lumps in the cheesecake filling.
  • Mix the brownie batter just until combined to keep it dense and fudgy.
  • Baking in a water bath is optional but recommended for a creamier texture and to prevent cracking.
  • Check the cheesecake closely near the end of baking; it should have a slight wobble in the center but be mostly set.
  • Allow the cheesecakes to cool completely before chilling to prevent condensation.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: brownie cheesecake, mini cheesecakes, brownie bottom cheesecake, bite-sized dessert, fudgy brownies, creamy cheesecake, party desserts, gluten-free mini cheesecake

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