Description
Delight in these Brownie Bottom Mini Cheesecakes, a perfect bite-sized dessert combining a rich, fudgy brownie base with a creamy, smooth cheesecake topping. Crafted in a mini muffin pan, these treats are ideal for parties or whenever a sweet indulgence calls. They’re topped optionally with whipped cream, fresh berries, chocolate or caramel drizzle, and crunchy nuts or sprinkles for added texture and flavor.
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 and Prepare: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners to prevent sticking and ease removal.
- Make the Brownie Base: Melt the unsalted butter and semisweet chocolate together in a microwave-safe bowl or over a double boiler. Once melted, allow the mixture to cool slightly to avoid cooking the eggs later.
- Mix Brownie Batter: Stir in the granulated sugar thoroughly. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add Dry Ingredients: Gently fold in the all-purpose flour and salt until just combined, making sure not to overmix to keep the brownies tender.
- Fill Muffin Cups: Spoon about 1 tablespoon of brownie batter into each muffin cup, filling each about one-third full.
- Bake Brownie Layer: Bake the brownie bases in the preheated oven for 8 minutes. Remove and let them cool slightly before adding the cheesecake layer.
- Prepare Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth and creamy using a mixer or whisk.
- Add Cheesecake Ingredients: Add the granulated sugar and vanilla extract, mixing well to combine.
- Incorporate Egg and Sour Cream: Beat in the egg thoroughly, then stir in the sour cream. Mix until the batter is smooth but be careful not to overmix to avoid cracking.
- Assemble Mini Cheesecakes: Spoon the cheesecake batter evenly over the brownie bases in each muffin cup, filling nearly 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 for 15 to 18 minutes, until the edges are set and the centers still jiggle slightly when gently shaken.
- Cool and Chill: Allow the cheesecakes to cool in the pan for 30 minutes at room temperature. Then transfer to the refrigerator and chill for at least 2 hours or more to set fully.
- Serve and Garnish: Before serving, add toppings of your choice such as whipped cream, fresh berries, chocolate or caramel drizzle, and crushed nuts or sprinkles. Enjoy these delightful mini treats chilled.
Notes
- Ensure cream cheese is softened to room temperature for a smooth cheesecake batter.
- Do not overmix the cheesecake batter to prevent cracking during baking.
- Using paper liners helps with easy removal and cleanup.
- The brownies should be partially baked before adding the cheesecake layer to prevent overbaking.
- Chilling the mini cheesecakes is essential for proper texture and flavor development.
- Feel free to customize toppings to your preference for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie bottom cheesecake, mini cheesecakes, bite size desserts, brownie cheesecake recipe, easy dessert, party desserts
