Get ready to meet your new favorite dessert: Brownie Bottom Mini Cheesecakes. This recipe combines the best of both worlds with a rich, fudgy brownie base topped by a smooth, tangy, and incredibly creamy cheesecake filling. They are the perfect individual-sized dessert for parties, gatherings, or whenever you need a truly decadent treat. You won’t believe how easy they are to make!
Whether you’re a seasoned baker or just starting, this guide will walk you through every step to ensure flawless results. These mini cheesecake brownie bites are a guaranteed crowd-pleaser.
Why This Brownie Bottom Mini Cheesecakes Recipe is a Must-Try
There are countless reasons to love this recipe, but here are a few that stand out. First, the flavor and texture combination is simply unbeatable. The dense, chocolatey brownie crust provides the perfect contrast to the light and airy cheesecake topping. Second, they are perfectly portioned, making them ideal for serving a crowd without the hassle of slicing a full-sized cake. Finally, they are surprisingly simple to prepare, offering a gourmet dessert experience with minimal effort.
The secret to this recipe is the rich, fudgy brownie base.
The Ultimate Dessert Hybrid: Brownie Meets Cheesecake
Imagine a classic, rich brownie fused with a luxurious, classic cheesecake. That’s exactly what you get with these Brownie Bottom Mini Cheesecakes. We start by baking a thin layer of brownie batter in a muffin tin. Then, we top it with a simple, elegant cream cheese mixture and bake again until it’s just set. The result is a stunning two-layer dessert that looks as amazing as it tastes.
Ingredients You’ll Need
One of the best parts of this recipe is its simplicity. We’re using straightforward ingredients that are easy to find. For the brownie layer, you have the option of using a convenient box mix or our simple from-scratch recipe for an extra fudgy foundation.
For the Fudgy Brownie Bottom (From Scratch)
Unsalted Butter
Granulated Sugar
Unsweetened Cocoa Powder
Egg
All-Purpose Flour
Salt
Vanilla Extract
For the Quick Box Mix Brownie Bottom
1 box of your favorite fudge brownie mix
Ingredients as called for on the box (usually oil, water, and eggs)
For the Creamy Cheesecake Filling
Cream Cheese, softened to room temperature
Granulated Sugar
Egg, at room temperature
Sour Cream, at room temperature
Vanilla Extract
Step-by-Step Instructions for Perfect Brownie Bottom Mini Cheesecakes
Follow these simple steps to create your own batch of irresistible chocolate brownie cheesecake bites. Bringing your cold ingredients to room temperature is key for a smooth, lump-free cheesecake filling!
Step 1: Prepare Your Pan and Brownie Batter
First, preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Next, prepare your brownie batter. If using a box mix, simply follow the package directions. If making it from scratch, melt the butter, then whisk in the sugar, cocoa powder, egg, vanilla, flour, and salt until just combined.
Step 2: Bake the Brownie Layer
Spoon about 1.5 tablespoons of brownie batter into the bottom of each cupcake liner, creating an even layer. Bake for 10-12 minutes, or until the brownie is just set. Be careful not to overbake, as it will bake again with the cheesecake filling.
The perfect individual dessert for your next party.
Step 3: Mix the Cheesecake Filling
While the brownie layer bakes, prepare the cheesecake filling. In a medium bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and creamy. Beat in the egg, sour cream, and vanilla extract until just combined. Avoid overmixing, as this can cause the cheesecakes to crack.
Step 4: Assemble and Bake the Cheesecakes
Once the brownie layer is out of the oven, immediately spoon the cheesecake filling evenly over the warm brownies. Return the muffin tin to the oven and bake for another 15-18 minutes. The cheesecakes are done when the edges are set, but the center still has a slight wobble.
Step 5: Chill for Best Results
Allow the mini cheesecakes to cool completely in the muffin tin at room temperature. Then, transfer them to the refrigerator to chill for at least 4 hours, or preferably overnight. Chilling is crucial for the cheesecake to set properly and for the flavors to meld together.
Pro-Tips for No-Fail Mini Cheesecakes
Want to ensure your Brownie Bottom Mini Cheesecakes come out perfectly every time? Follow these expert tips.
Room Temperature Ingredients: For the smoothest cheesecake filling, make sure your cream cheese, egg, and sour cream are at room temperature. This helps them combine easily without lumps.
Don’t Overmix: Overmixing the cheesecake batter incorporates too much air, which can cause the cheesecakes to rise too much and then crack as they cool. Mix until the ingredients are just combined.
The Wobble is Key: Don’t be tempted to overbake. The cheesecakes are ready when the edges are firm, but the center still has a little jiggle. They will continue to set as they cool. If you love this texture, you’ll also adore these decadent salted caramel cheesecake balls.
Fun Topping and Variation Ideas
While these mini cheesecakes are fantastic on their own, toppings can take them to the next level! Consider adding a dollop of chocolate ganache, a drizzle of salted caramel, fresh raspberries, or a swirl of whipped cream just before serving. For a similar brownie-based dessert, give our Hot Fudge Sundae Brownie Cheesecake a try!
Storing Your Mini Cheesecakes
Proper storage is essential to keep your treats fresh. Store the cheesecakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To freeze, place them on a baking sheet in the freezer until firm, then wrap each one individually in plastic wrap and store in a freezer-safe bag. Thaw in the refrigerator before serving.
The best way to prevent cracking is to use room temperature ingredients (especially cream cheese and eggs) and to avoid overmixing the cheesecake batter. Mix on low speed until just combined. A slight wobble in the center when they’re done is perfect.
Absolutely! These are a great 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 2 days in advance.
Store your mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months by wrapping them individually.
Yes! Our recipe provides a simple from-scratch brownie option that creates an extra fudgy and delicious base. However, a box mix works perfectly well if you’re short on time.
These cheesecakes are a wonderful canvas for toppings! Some popular choices include chocolate ganache, salted caramel sauce, fresh berries like raspberries or strawberries, a dollop of whipped cream, or chocolate shavings.
More Decadent Desserts to Try
We hope you loved this incredible Brownie Bottom Mini Cheesecakes recipe! It’s a dessert that never fails to impress. If you made them, please leave a comment and rating below to let us know how they turned out. For more delicious recipe inspiration, be sure to follow us on Pinterest!
You won't believe how easy it is to make these decadent brownie bottom mini cheesecakes!
Brownie Bottom Mini Cheesecakes Recipe
FL Recipes
Brownie Bottom Mini Cheesecakes (The Perfect Bite-Sized Treat)
This easy Brownie Bottom Mini Cheesecakes recipe features a rich, fudgy brownie crust topped with a silky, tangy cheesecake filling. The perfect individual-sized dessert for parties, gatherings, or a decadent treat!
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the melted butter, sugar, and cocoa powder. Add the egg and vanilla and mix until combined. Stir in the flour and salt until just incorporated.
Spoon approximately 1.5 tablespoons of batter into each liner. Bake for 10-12 minutes until the brownie layer is just set.
While the brownies bake, beat the softened cream cheese and sugar with an electric mixer until smooth. Add the egg, sour cream, and vanilla, mixing on low speed until just combined. Do not overmix.
Remove the muffin tin from the oven and immediately spoon the cheesecake filling over the hot brownie layer, filling each liner.
Return the tin to the oven and bake for an additional 15-18 minutes, until the edges are set and the center has a slight wobble.
Let the mini cheesecakes cool completely in the muffin tin at room temperature. Then, refrigerate for at least 4 hours or overnight before serving.
Nutrition
Calories: 185kcalProtein: 3gFat: 11gFiber: 1g
Notes
Tip 1: Using room temperature ingredients is crucial for a smooth, lump-free cheesecake filling. Tip 2: You can substitute the from-scratch brownie recipe with 1 box of your favorite fudge brownie mix, prepared according to package directions. Tip 3: For clean removal, make sure the cheesecakes are thoroughly chilled before taking them out of the paper liners.
Keyword brownie bottom mini cheesecakes,brownie crust cheesecake,mini brownie cheesecakes
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
