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Brownie Bottom Mini Cheesecakes

Delicious Brownie Bottom Mini Cheesecakes to Satisfy Any Sweet Tooth

These Brownie Bottom Mini Cheesecakes blend fudgy brownie and silky cheesecake, making them a must-try for dessert lovers.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1/2 cup Unsalted Butter Feel free to substitute with salted if unsalted is unavailable.
  • 4 oz Semisweet Chocolate Melted to add deep chocolate flavor.
  • 1 cup Granulated Sugar Sweetens the brownies.
  • 2 large Eggs Bind everything together.
  • 1 tsp Vanilla Extract Using pure vanilla adds a special touch.
  • 1/2 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1/4 tsp Salt Balances sweetness.
Cheesecake Layer
  • 8 oz Full-Fat Cream Cheese Low-fat can be used for a lighter option.
  • 1/2 cup Granulated Sugar Sweetens the cheesecake.
  • 1/2 cup Sour Cream Adds creaminess.
  • 1 large Egg Helps firm up the cheesecake.
Optional Toppings
  • Whipped Cream Enhances flavor and presentation.
  • Fresh Berries A fruity addition.
  • Chocolate or Caramel Drizzle Adds sweetness.
  • Crushed Nuts Provide crunch.
  • Colorful Sprinkles For a fun presentation.

Equipment

  • Mini Muffin Pan
  • Mixing bowl
  • Microwave-safe bowl

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.
  2. Melt the unsalted butter and semisweet chocolate in a microwave-safe bowl, then allow it to cool slightly before stirring in the granulated sugar.
  3. Beat in the eggs one at a time and add the vanilla extract, then mix in the all-purpose flour and salt gently.
  4. Spoon about 1 tablespoon of the brownie batter into each muffin cup and bake for 8 minutes.
  5. Allow the brownie layer to cool slightly, then beat the cream cheese until smooth and creamy.
  6. Gradually add the granulated sugar, then mix in the sour cream and egg until smooth.
  7. Spoon the cheesecake mixture over the cooled brownie layer and bake at 325°F (163°C) for 15-18 minutes.
  8. Let the mini cheesecakes cool for 30 minutes, then refrigerate for at least 2 hours.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These mini cheesecakes can be customized with different toppings and are suitable for meal prep.

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