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A plate of individual brownie bottom cheesecakes, with one cut in half to show the fudgy brownie layer and smooth cheesecake layer inside.

Brownie Bottom Mini Cheesecakes (The Ultimate Recipe)

The ultimate recipe for Brownie Bottom Mini Cheesecakes! A rich, fudgy brownie base topped with a smooth, creamy cheesecake filling. This easy, make-ahead dessert is perfect for parties and guaranteed to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Fudgy Brownie Bottoms
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For the Creamy Cheesecake Filling
  • 8 oz cream cheese softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 tbsp sour cream room temperature
  • 1/2 tsp vanilla extract

Equipment

  • 1 12-Cup Muffin Tin
  • 1 Electric Mixer
  • 2 Mixing Bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
  2. 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.
  3. Fold in the flour, cocoa powder, and salt until just combined. Do not overmix!
  4. Distribute the brownie batter evenly among the 12 muffin liners, using about one tablespoon per liner.
  5. 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.
  6. Mix in the egg, sour cream, and vanilla extract until just smooth. Be careful not to overbeat.
  7. Spoon the cheesecake filling evenly over the brownie batter in each liner.
  8. Bake for 22-25 minutes, or until the edges are set and the centers are almost set. The center should have a slight wobble.
  9. 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

Room Temperature Ingredients: For the smoothest filling, ensure your cream cheese, egg, and sour cream are at room temperature.
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.