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Brownie Bottom Mini Cheesecakes

Decadent Brownie Bottom Mini Cheesecakes You’ll Love

Brownie Bottom Mini Cheesecakes are the perfect blend of rich brownie and creamy cheesecake, creating indulgent bite-sized desserts.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup Unsalted Butter Use salted butter for a slight flavor twist.
  • 8 ounces Semisweet Chocolate Bittersweet chocolate can be an alternative for a darker taste.
  • 1 cup Granulated Sugar Consider brown sugar for a hint of molasses flavor.
  • 2 large Eggs Egg substitutes may alter the final texture.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for authenticity.
  • 1/2 cup All-Purpose Flour For gluten-free options, substitute with gluten-free flour.
  • 1 pinch Salt A pinch of sea salt can elevate the taste.
For the Cheesecake Layer
  • 8 ounces Cream Cheese Use full-fat for best results.
  • 1/4 cup Sour Cream Greek yogurt can be an alternative for similar tanginess.
  • 1/3 cup Granulated Sugar Reduce the amount for a less sweet option if desired.
  • 2 large Eggs Substitutes will change the final product.
Optional Toppings
  • Whipped Cream For an airy finish that complements the dessert's richness.
  • Fresh Berries Adds a pop of color and tartness.
  • Chocolate or Caramel Drizzle Enhances the presentation and flavor.
  • Crushed Nuts or Sprinkles For added crunch and visual appeal.

Equipment

  • Mini muffin tin
  • microwave-safe bowl
  • mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Melt the unsalted butter and semisweet chocolate together until smooth in a microwave-safe bowl.
  2. Allow the mixture to cool slightly, then stir in the granulated sugar. Add the eggs one at a time and mix well, then blend in the vanilla extract, flour, and salt.
  3. Line a mini muffin tin with paper liners and fill each liner with the brownie batter about one-third full. Bake for approximately 8 minutes until set at the edges but soft in the center.
  4. While the brownie bases cool, beat the softened cream cheese until smooth. Gradually mix in the granulated sugar and vanilla extract. Add the eggs one at a time followed by the sour cream, avoiding overmixing.
  5. Spoon the cheesecake mixture over the cooled brownie layer and fill nearly to the top. Lower the oven temperature to 325°F (160°C) and bake for 15-18 minutes until edges are set but center has a slight jiggle.
  6. Let the cheesecakes cool in the pan for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure freshness of ingredients for optimal flavor and texture. Chill before serving for best results.

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