Get ready to discover your new favorite dessert. These Brownie Bottom Mini Cheesecakes combine a rich, fudgy brownie base with a smooth, creamy cheesecake topping, creating an irresistible two-bite treat. They are the perfect make-ahead dessert for parties, holidays, or whenever you need a decadent chocolate fix. This guide will walk you through every step to ensure perfect results every time.
Whether you’re an experienced baker or just starting, this recipe is surprisingly simple. We’re talking about a dessert that looks like it came from a high-end bakery but is easy enough to whip up in your own kitchen. The combination of deep chocolate flavor and tangy, sweet cheesecake is a guaranteed crowd-pleaser.
Why You’ll Love These Brownie Bottom Mini Cheesecakes
- Perfectly Portioned: Individual servings make them ideal for parties and gatherings—no slicing required!
- Rich & Creamy: The fudgy brownie layer is the perfect foundation for the ultra-smooth and tangy cheesecake topping.
- Make-Ahead Friendly: You can easily prepare these a day or two in advance, making dessert planning a breeze.
- Completely Customizable: Get creative with different toppings like caramel, chocolate ganache, or fresh fruit.
Ingredients You’ll Need
This recipe uses simple, common ingredients. For the best flavor, use high-quality chocolate and full-fat cream cheese.
For the Fudgy Brownie Bottoms
- Unsalted Butter: Melted to create that classic fudgy texture.
- Granulated Sugar: Provides sweetness and contributes to the crackly top.
- Large Egg: Binds the ingredients together.
- All-Purpose Flour: Just enough to give the brownies structure.
- Unsweetened Cocoa Powder: For a deep, rich chocolate flavor.
- Vanilla Extract & Salt: Enhances all the other flavors.
For the Creamy Cheesecake Filling
- Cream Cheese: The star of the show! Use full-fat, block-style cream cheese, softened to room temperature for a lump-free filling.
- Granulated Sugar: Sweetens the filling perfectly.
- Large Egg: Provides structure and richness.
- Sour Cream: Adds a slight tang and incredible creaminess.
- Vanilla Extract: A must for classic cheesecake flavor.
How to Make Brownie Bottom Mini Cheesecakes Step-by-Step
Making these delightful desserts is a two-part process: first the brownie base, then the cheesecake filling. Follow these steps for flawless Brownie Bottom Mini Cheesecakes.
- Prep Your Pan: Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
- Make the Brownie Batter: In a medium bowl, whisk together the melted butter and sugar until well combined. Add the egg and vanilla extract, whisking until smooth. Fold in the flour, cocoa powder, and salt until just combined. Do not overmix!
- Fill the Liners: Distribute the brownie batter evenly among the 12 muffin liners, using about one tablespoon per liner.
- Make the Cheesecake Filling: In a separate large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Add the sugar and beat until combined. Mix in the egg, sour cream, and vanilla extract until just smooth. Be careful not to overbeat, as this can incorporate too much air and cause cracking.
- Top the Brownies: Spoon the cheesecake filling evenly over the brownie batter in each liner.
- Bake to Perfection: Bake for 22-25 minutes, or until the edges are set and the centers are almost set. The center should have a slight wobble.
- Cool Completely: Let the cheesecakes cool in the muffin tin for at least one hour before transferring them to the refrigerator to chill for at least 4 hours, or preferably overnight. Chilling is crucial for the best texture!
Pro Tips for Perfect Mini Cheesecakes
Want to ensure your Brownie Bottom Mini Cheesecakes turn out bakery-perfect? Follow these simple tips.
- Room Temperature Ingredients: For the smoothest, creamiest cheesecake filling, make sure your cream cheese, egg, and sour cream are all at room temperature. This helps them incorporate easily and prevents lumps.
- Don’t Overmix the Filling: Overmixing adds excess air, which can cause the cheesecakes to puff up and then crack as they cool. Mix until the ingredients are just combined.
- The “Wobble” Test: The key to a creamy cheesecake is not to overbake it. They’re done when the edges are set, but the center still has a slight jiggle. It will firm up completely as it chills.
- Patience is Key: Don’t rush the cooling process! A slow, gradual cool-down followed by several hours in the fridge is essential for the cheesecake to set properly and prevent cracks.
For another show-stopping dessert, try these incredible Hot Fudge Sundae Brownie Cheesecake bars.
Fun Variations and Topping Ideas
While these mini cheesecakes are fantastic on their own, toppings can take them to the next level!
- Caramel Drizzle: A generous drizzle of salted caramel sauce (coming soon) adds a delicious sweet and salty element.
- Chocolate Ganache: For the ultimate chocolate lover, top with a rich, silky chocolate ganache.
- Fresh Berries: A simple topping of fresh raspberries, strawberries, or blueberries adds a pop of color and freshness.
- Whipped Cream: A classic dollop of whipped cream is always a winner.
- Cookie Crumbles: Sprinkle crushed Oreos or other chocolate cookies on top for extra crunch. And if you love cookies, don’t miss these amazing Pumpkin Pie Cookies.
Storage and Make-Ahead Instructions
These Brownie Bottom Mini Cheesecakes are a perfect make-ahead dessert. Store them in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage! To freeze, place the cheesecakes on a baking sheet in the freezer until firm, then wrap each one individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Yes, they are the perfect make-ahead dessert! They need at least 4 hours to chill but are even better if left to set in the refrigerator overnight. You can make them up to two days in advance.
Absolutely! For a shortcut, you can prepare your favorite boxed brownie mix according to the package directions and fill each muffin liner with about one tablespoon of the batter before adding the cheesecake filling.
The cheesecakes are done when the edges are set and appear matte, but the center still has a slight wobble or jiggle to it. The center will continue to set as it cools.
The best way to prevent cracking is to use room temperature ingredients, avoid overmixing the cheesecake batter, and not overbaking them. A slow, gradual cooling process is also crucial.
Store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days.
More Delicious Recipes to Try
If you loved these mini cheesecakes, you’ll be sure to enjoy some of our other popular recipes. This Amish White Bread is a classic for a reason, and our Blueberry Coffee Cake (coming soon) is the perfect weekend breakfast treat.
We hope you love this recipe for Brownie Bottom Mini Cheesecakes! It’s a true fan-favorite that’s perfect for any occasion. If you try it, please leave a comment below and let us know how it turned out. We love hearing from you! For more delicious inspiration, be sure to follow us on Pinterest.
Brownie Bottom Mini Cheesecakes Recipe
Brownie Bottom Mini Cheesecakes (The Ultimate Recipe)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
- Make the Brownie Batter: In a medium bowl, whisk together the melted butter and sugar until well combined. Add the egg and vanilla extract, whisking until smooth.
- Fold in the flour, cocoa powder, and salt until just combined. Do not overmix!
- Distribute the brownie batter evenly among the 12 muffin liners, using about one tablespoon per liner.
- Make the Cheesecake Filling: In a separate large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Add the sugar and beat until combined.
- Mix in the egg, sour cream, and vanilla extract until just smooth. Be careful not to overbeat.
- Spoon the cheesecake filling evenly over the brownie batter in each liner.
- Bake for 22-25 minutes, or until the edges are set and the centers are almost set. The center should have a slight wobble.
- Let the cheesecakes cool in the muffin tin for at least one hour before transferring them to the refrigerator to chill for at least 4 hours, or preferably overnight.
Notes
Don't Overbake: Look for the slight wobble in the center to know they're done. They will set fully in the fridge.
Storage: Keep refrigerated in an airtight container for up to 5 days.
