Description
Delight in these Brownie Bottom Mini Cheesecakes, featuring a rich, fudgy brownie base topped with a creamy, smooth cheesecake layer. Perfectly portioned as mini treats, these cheesecakes are baked to perfection with a slightly set center and edges, then chilled for a sumptuous texture. Garnish with whipped cream, fresh berries, and a drizzle of chocolate or caramel for an irresistible dessert experience.
Ingredients
Scale
Brownie Base
- 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
Cheesecake Layer
- 8 oz full-fat cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 2 tbsp sour cream
Toppings (Optional)
- Whipped cream
- Fresh berries
- Chocolate or caramel drizzle
- Crushed nuts or sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners to prevent sticking and simplify cleanup.
- Make Brownie Base: Melt the butter and semisweet chocolate together using a microwave or double boiler, stirring until smooth. Allow the mixture to cool slightly before proceeding to the next step.
- Mix Brownie Batter: Stir granulated sugar into the melted chocolate mixture, then beat in the eggs one at a time, followed by the vanilla extract. Gently mix in the all-purpose flour and salt until just combined to avoid overmixing.
- Fill Muffin Cups with Brownie Batter: Spoon about 1 tablespoon of brownie batter into each muffin liner, filling each about one-third full to create the base layer.
- Bake Brownie Layer: Bake the brownie layer for 8 minutes at 350°F (175°C). Once baked, remove from oven and allow to cool slightly while preparing the cheesecake layer.
- Prepare Cheesecake Batter: In a separate bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing well. Beat in the egg, then fold in the sour cream until the mixture is smooth but not overmixed.
- Assemble Cheesecakes: Spoon the cheesecake batter over the slightly cooled brownie bases, filling each muffin cup almost to the top.
- Adjust Oven Temperature: Reduce the oven temperature to 325°F (163°C) to ensure gentle baking of the cheesecake layer.
- Bake Cheesecakes: Bake the assembled mini cheesecakes for 15 to 18 minutes, or until the edges are set and the centers jiggle slightly when the pan is gently shaken.
- Cool and Chill: Let the cheesecakes cool in the pan for 30 minutes at room temperature, then transfer to the refrigerator to chill for at least 2 hours to set fully.
- Serve: Before serving, top with whipped cream, fresh berries, chocolate or caramel drizzle, and optional crushed nuts or sprinkles for extra flavor and texture. Enjoy chilled!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- Do not overmix the cheesecake batter to prevent cracks or a dense texture.
- Use paper liners to make removing the mini cheesecakes easier and to avoid sticking.
- Chilling the cheesecakes is important for firm texture and better flavor development.
- Variations: Add a teaspoon of espresso powder to the brownie base for a mocha flavor or swirl raspberry jam into the cheesecake layer before baking.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie bottom mini cheesecakes, mini cheesecakes, brownie cheesecake dessert, easy cheesecake recipe, bite-sized desserts, chocolate cheesecake, homemade mini cheesecakes
