Description
Brownie Bottom Mini Cheesecakes combine fudgy brownies with rich, creamy cheesecake in one irresistible bite. Perfect for parties, holidays, or freezer-friendly treats, these mini cheesecakes are easy to make and totally indulgent. Great for dessert lovers looking for a two-in-one chocolate and cheesecake recipe.
Ingredients
4 tablespoons butter
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 large egg
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/8 teaspoon salt
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup sour cream
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a mixing bowl, melt the butter. Stir in sugar and cocoa powder until well combined.
3. Add egg and vanilla extract to the mixture. Stir in flour and salt until just combined.
4. Spoon about 1 tablespoon of brownie batter into each muffin liner and press gently.
5. Bake the brownie layer for 8 minutes, then remove from oven.
6. In another bowl, beat the softened cream cheese until smooth.
7. Add in sugar, egg, vanilla, and sour cream. Mix until creamy and smooth.
8. Spoon cheesecake mixture over the par-baked brownies, filling each cup to the top.
9. Bake for 15–18 minutes, or until centers are just set.
10. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Notes
These mini cheesecakes can be made up to 3 days ahead and stored in the fridge.
They freeze beautifully — thaw in the fridge overnight before serving.
Top with berries, chocolate ganache, or whipped cream for extra flair.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg