Ingredients

½ cup (1 stick) unsalted butter

4 oz semisweet chocolate, chopped

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

⅓ cup all-purpose flour

¼ tsp salt

8 oz full-fat cream cheese, softened

¼ cup granulated sugar

1 large egg

½ tsp vanilla extract

2 tbsp sour cream

Whipped cream (for topping)

Fresh berries (for topping)

Chocolate or caramel drizzle (optional)

Crushed nuts or sprinkles (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a mini muffin pan with paper liners.

Step 2: Make the brownie base: Melt the butter and chopped chocolate together in a microwave or double boiler, then let it cool slightly.

Step 3: Stir in ¾ cup sugar, then add the eggs one at a time, mixing well after each addition. Add 1 teaspoon vanilla extract and combine.

Step 4: Gently fold in the flour and salt until just combined.

Step 5: Spoon about 1 tablespoon of brownie batter into each muffin cup, filling each about one-third full.

Step 6: Bake for 8 minutes, then let the brownie bases cool slightly.

Step 7: Make the cheesecake layer: Beat the cream cheese in a bowl until smooth.

Step 8: Add ¼ cup sugar and ½ teaspoon vanilla extract to the cream cheese, mixing well.

Step 9: Beat in 1 egg, then stir in the sour cream until the mixture is smooth but don’t overmix.

Step 10: Spoon the cheesecake batter evenly over the partially baked brownie layers, filling each cup almost to the top.

Step 11: Reduce oven temperature to 325°F (163°C).

Step 12: Bake for 15 to 18 minutes, until the edges are set and the centers still jiggle slightly.

Step 13: Allow the mini cheesecakes to cool in the pan for 30 minutes, then chill in the refrigerator for at least 2 hours.

Step 14: Serve chilled, topped with whipped cream, fresh berries, and optional chocolate or caramel drizzle and crushed nuts or sprinkles.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.

Try adding espresso powder to the brownie batter for a subtle mocha flavor.

Swap sour cream for Greek yogurt to lighten the cheesecake layer slightly.

For a festive touch, garnish with peppermint pieces or a dusting of cocoa powder.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare and bake them a day in advance. Just keep them well covered in the refrigerator and add toppings before serving.

Can I freeze Brownie Bottom Mini Cheesecakes?

Yes, these mini cheesecakes freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. Thaw overnight in the fridge before serving.

Dessert

Brownie Bottom Mini Cheesecakes Recipe

Introduction