Brownie Bottom Mini Cheesecakes: The Ultimate Dessert Mashup

Welcome to the recipe that will become your new go-to for parties, potlucks, and late-night cravings. These Brownie Bottom Mini Cheesecakes are the absolute best of both worlds, combining a rich, fudgy brownie base with a smooth, tangy, and incredibly creamy cheesecake filling. It’s a decadent, perfectly portioned dessert that looks impressive but is surprisingly simple to make. Forget choosing between chocolate and cheesecake; with this recipe, you get both in one perfect bite.

We’re ditching the traditional graham cracker crust for something far more delicious. The brownie layer isn’t just a base; it’s a foundational element of flavor that perfectly complements the classic cheesecake topping. Get ready to fall in love with your new favorite dessert.

Why This Brownie Bottom Mini Cheesecakes Recipe is a Must-Try

You’ll adore this recipe because it’s practically foolproof and delivers consistently delicious results. Each mini cheesecake is an individual serving, making them perfect for gatherings—no slicing required! The contrast between the dense, chocolatey brownie and the light, creamy cheesecake is simply irresistible. This is the kind of dessert that has everyone asking for the recipe. For another guaranteed crowd-pleaser, check out these amazing pizza sliders.

Key Ingredients You’ll Need

This recipe uses simple, common ingredients you likely already have in your pantry and fridge. Let’s break down what you’ll need for each layer.

For the Fudgy Brownie Bottoms:

• Unsalted Butter: Melted, to provide richness and a fudgy texture.
• Granulated Sugar: For the perfect amount of sweetness.
• Egg: Binds the ingredients together.
• All-Purpose Flour: Provides structure to the brownie base.
• Unsweetened Cocoa Powder: For that deep, rich chocolate flavor.
• Vanilla Extract & Salt: These are essential flavor enhancers.

For the Creamy Cheesecake Filling:

• Cream Cheese: The star of the show. Use full-fat, brick-style cream cheese, softened to room temperature for a lump-free filling.
• Granulated Sugar: Sweetens the filling and helps create a smooth texture.
• Egg: Adds richness and helps the cheesecake set.
• Sour Cream: The secret to an extra creamy and tangy cheesecake. Full-fat is best.
• Vanilla Extract: Complements the other flavors beautifully.

How to Make Brownie Bottom Mini Cheesecakes (Step-by-Step)

Follow these simple steps to create the most delicious mini desserts you’ve ever tasted. We’ll make the brownie layer first, then top it with the cheesecake filling before baking.

Step 1: Prepare Your Pan and Brownie Batter

First, preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners. In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the egg and vanilla extract. In a separate small bowl, stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!

Step 2: Bake the Brownie Bottoms

Distribute the brownie batter evenly among the 12 muffin liners, using about 1 to 1.5 tablespoons per cup. Use the back of a small spoon to press the batter into a flat, even layer. Bake for 10 minutes. The brownies will be partially cooked. While they bake, you can start making the cheesecake filling.

Step 3: Make the Cheesecake Filling

In a large bowl, use an electric mixer to beat the softened cream cheese and sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the egg, sour cream, and vanilla extract. Beat on low speed until everything is just combined. Mixing on low speed prevents incorporating too much air, which can cause cheesecakes to crack.

Step 4: Assemble and Bake the Cheesecakes

Once the brownie bottoms are out of the oven, immediately pour the cheesecake filling over the warm brownie layer in each cup, filling them almost to the top. Return the pan to the oven and bake for another 15-18 minutes. The cheesecakes are done when the edges are set, but the centers still have a slight wobble.

Step 5: Chill Completely Before Serving

Let the mini cheesecakes cool in the muffin tin on a wire rack for about an hour. Then, transfer them to the refrigerator to chill for at least 4 hours, or preferably overnight. Chilling is a crucial step that allows the cheesecake to set fully and the flavors to meld together.

Pro Tips for Perfect Mini Cheesecakes

Want to ensure your Brownie Bottom Mini Cheesecakes come out perfectly every single time? Follow these expert 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 combine easily without lumps.
• Don’t Overmix: Overmixing the cheesecake filling, especially after adding the egg, incorporates too much air. This air expands in the oven and then collapses as it cools, leading to cracks. Mix on low speed until just combined.
• Don’t Overbake: Overbaking is a primary cause of dry, cracked cheesecakes. The cheesecakes are ready when the edges are firm, but the center still has a slight jiggle. They will continue to set as they cool.
• Cool Gradually: Cooling the cheesecakes slowly helps prevent cracking. Let them cool at room temperature for an hour before moving them to the refrigerator. If you’re looking for another simple yet elegant dessert, try this Italian Lemon Custard Cake.

Fun Topping and Variation Ideas

While these cheesecakes are fantastic on their own, toppings can take them to the next level! Here are a few ideas:

• Chocolate Ganache: A simple mix of melted chocolate and heavy cream drizzled on top is pure elegance.
• Caramel Drizzle: A swirl of salted caramel sauce adds a wonderful sweet and salty contrast.
• Fresh Berries: A single raspberry or a few blueberries on top adds a pop of color and freshness.
• Whipped Cream: A classic dollop of freshly whipped cream is always a winner.

For a dessert that brings together sweet and salty in a truly unique way, give these Salted Caramel Pretzel Cheesecake Balls a try!

Storing Your Mini Cheesecakes

Proper storage is key to keeping your cheesecakes fresh and delicious. Store any leftovers 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 in the freezer for up to 3 months. Thaw them in the refrigerator overnight before serving.

Frequently Asked Questions

The Perfect Party Dessert

These Brownie Bottom Mini Cheesecakes are a certified showstopper for any occasion. They’re easy to serve, incredibly delicious, and they look like they came from a fancy bakery. I hope you love this recipe as much as I do. If you make them, I’d love to see! Share your creations and tag us on Pinterest. Your feedback and creations make our day!

Brownie Bottom Mini Cheesecakes Recipe

Brownie Bottom Mini Cheesecakes: The Ultimate Dessert Mashup

These Brownie Bottom Mini Cheesecakes feature a rich, fudgy brownie base topped with a smooth, creamy cheesecake filling. An easy, perfectly portioned dessert that's perfect for parties, potlucks, and satisfying your sweet tooth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 28 minutes mins

Total Time 48 minutes mins

Servings: 12 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

For the Brownie Bottoms

• 1/2 cup unsalted butter melted
• 1/2 cup granulated sugar
• 1 large egg at room temperature
• 1/4 cup all-purpose flour
• 3 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1/8 tsp salt

For the Cheesecake Filling

• 8 oz cream cheese softened to room temperature
• 1/4 cup granulated sugar
• 1 large egg at room temperature
• 2 tbsp sour cream at room temperature
• 1/2 tsp vanilla extract

Equipment

• 1 12-cup muffin tin
• 1 Electric mixer
• 2 Mixing Bowls

Instructions

 

1. Preheat 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 1/2 cup of sugar. Beat in the egg and 1/2 tsp vanilla extract.
3. In a small bowl, combine the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
4. Spoon about 1.5 tablespoons of brownie batter into each muffin liner and press it into an even layer.
5. Bake the brownie bottoms for 10 minutes.
6. While the brownies bake, prepare the filling: In a large bowl, beat the softened cream cheese and 1/4 cup of sugar with an electric mixer until smooth.
7. Add the egg, sour cream, and 1/2 tsp vanilla extract. Beat on low speed until just combined.
8. Remove the pan from the oven. Pour the cheesecake filling evenly over the warm brownie crusts.
9. Bake for 15-18 minutes, or until the edges are set and the centers have a slight wobble.
10. Let cool completely in the muffin tin on a wire rack. Then, refrigerate for at least 4 hours or overnight before serving.

Notes

Room Temperature Ingredients are Key: For the smoothest cheesecake filling, ensure your cream cheese, egg, and sour cream are at room temperature.
Don't Overbake: The cheesecakes will set fully as they chill. Pull them from the oven when the center still has a slight jiggle to prevent a dry texture.