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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes

  • Author: Amelia
  • Total Time: 2 hours 40 minutes
  • Yield: 24 mini cheesecakes 1x
  • Diet: Gluten Free (if using almond flour or gluten-free blend)

Description

Brownie Bottom Mini Cheesecakes combine fudgy, rich chocolate brownie bases with smooth, creamy cheesecake toppings in perfect bite-sized portions. This easy-to-make dessert offers balanced flavors, ideal portion control, and versatility for any occasion, making it a crowd-pleasing treat that can be customized with nuts, fruits, or chocolate chips.

Ingredients

Scale

Brownie Base

  • 1/4 cup (56g) melted butter
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (40g) all-purpose flour (or almond flour/gluten-free blend for gluten-free version)

Cheesecake Layer

  • 8 oz (226g) full-fat cream cheese, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons sour cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Brownie Base: Mix melted butter, cocoa powder, sugar, egg, vanilla extract, and flour until just combined to form a fudgy batter. Spoon evenly into greased mini muffin tins to create a sturdy base.
  2. Make the Cheesecake Mixture: Beat cream cheese and sugar until smooth. Add egg, sour cream, and vanilla extract, mixing until creamy and well incorporated without lumps.
  3. Assemble and Bake: Spoon or pipe the cheesecake mixture over the brownie base in each muffin cup. Bake at 325°F (160°C) for 20-25 minutes until set but still slightly jiggly in the center.
  4. Cool and Chill: Let mini cheesecakes cool at room temperature, then refrigerate for at least 2 hours to fully set and develop creamy texture.

Notes

  • Use room temperature cream cheese and eggs for smooth, lump-free mixing.
  • Do not overmix cheesecake batter to prevent cracks.
  • Use a water bath during baking for an ultra-smooth cheesecake and to avoid cracking.
  • Check doneness starting at 20 minutes; cheesecake should wobble slightly but not be liquid.
  • Grease muffin tins thoroughly for easy removal.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 150
  • Sugar: 12g
  • Sodium: 70mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: brownie bottom, mini cheesecake, bite sized dessert, chocolate cheesecake, easy dessert, party dessert, gluten free option

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Find it online: https://savortrack.com/brownie-bottom-mini-cheesecakes/