If you have a soft spot for both brownies and cheesecake, you’re in for an absolute treat with this Brownie Bottom Mini Cheesecakes Recipe. Imagine the rich, fudgy texture of a brownie perfectly hugging a creamy, dreamy cheesecake top, all in a convenient mini size that’s perfect for sharing—or not! These delightful little desserts strike a perfect balance between indulgence and elegance, making them a fantastic choice for potlucks, parties, or simply a special after-dinner delight. The beauty lies in how simple ingredients come together to create a show-stopping treat that looks as impressive as it tastes.

Brownie Bottom Mini Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to nailing this recipe. Each ingredient plays a crucial role — from creating a dense brownie base to a smooth, luscious cheesecake layer on top, together they build a dessert you won’t soon forget.

1 box brownie mix: The foundation of our dessert, providing a rich and fudgy base that is easy to prepare.
Ingredients listed on the brownie box: Usually oil, eggs, and water, these activate the brownie mix for perfect texture and flavor.
16 oz cream cheese, softened: The star of the cheesecake layer, delivering that silky, creamy texture and tangy flavor.
1/2 cup sugar: Balances the tang of the cream cheese and sweetens the cheesecake filling.
1 tsp vanilla extract: Adds a warm, inviting aroma and depth to the cheesecake layer.
2 eggs: Provide structure and richness to the cheesecake, ensuring a smooth finish.
1/4 cup sour cream: Makes the cheesecake extra creamy and helps maintain moisture for that perfect bite.

How to Make Brownie Bottom Mini Cheesecakes Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C). While it warms up, line a muffin tin with cupcake liners. This small step simplifies cleanup and ensures your mini cheesecakes pop right out with ease.

Step 2: Make the Brownie Base

Mix the brownie batter just as the box instructs. Then spoon a small amount into each cupcake liner, about a quarter full. This brownie layer creates a dense, chocolatey foundation for your cheesecake topping—it’s like a flavor hug from below.

Step 3: Bake the Brownie Layers

Bake these brownie bottoms for 10 to 12 minutes. You want them set but not overbaked, so they maintain that fudgy texture. Once done, pull them out to cool slightly while you prepare the cheesecake filling.

Step 4: Whip Up the Cheesecake Filling

In a bowl, beat together softened cream cheese, sugar, vanilla, and eggs until you get a perfectly smooth mixture. Then stir in the sour cream to add silkiness and a little tang. This creamy concoction will contrast beautifully with the brownie base.

Step 5: Assemble the Mini Cheesecakes

Now spoon this luscious cheesecake filling over your slightly cooled brownie bases, filling each liner nearly to the top. Trust me, filling them just right is key to getting that lovely, domed cheesecake look.

Step 6: Final Bake

Pop the assembled mini cheesecakes back into the oven for 15 to 20 minutes. Keep an eye out for a firm but slightly jiggly center—that’s your clue that they’re perfectly baked and ready to cool.

Step 7: Cool and Chill

Allow your mini cheesecakes to cool to room temperature. This step prevents cracks on the surface. Then, refrigerate for at least one hour to let them set fully—the chill also enhances their flavor and texture.

How to Serve Brownie Bottom Mini Cheesecakes Recipe

Garnishes

The best part about the Brownie Bottom Mini Cheesecakes Recipe is how versatile the toppings can be. Fresh berries, a drizzle of chocolate or caramel sauce, or even a sprinkle of crushed nuts each add an extra layer of delight. Feel free to get creative and match your garnishes to the season or occasion.

Side Dishes

These mini cheesecakes shine brightest on their own but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream takes the experience to another level. A cup of freshly brewed coffee or a glass of dessert wine also complements their richness beautifully.

Creative Ways to Present

Serve these mini marvels on a tiered dessert tray for an elegant touch at parties or arrange them on a colorful platter surrounded by fresh mint leaves for a pop of color. You can even pop toothpicks into each for easy serving at gatherings where finger foods rule!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, making them a perfect treat to enjoy later without losing any of their charm.

Freezing

These mini cheesecakes freeze wonderfully. Just wrap each one individually in plastic wrap and then place them in a freezer-safe container. When properly stored, they’ll keep for up to 2 months. Thaw in the fridge overnight before serving to maintain that perfect texture.

Reheating

Since these are best enjoyed chilled, reheating isn’t necessary. If you prefer them slightly less cold, simply let them sit at room temperature for 10 to 15 minutes before diving in.

FAQs

Can I make these gluten-free?

Absolutely! Just swap the brownie mix for a gluten-free version, and double-check your other ingredients for any hidden gluten. The rest of the recipe stays the same and tastes just as scrumptious.

Do I need to let the cream cheese soften first?

Yes, softening the cream cheese ensures your cheesecake filling is super smooth without any lumps. It mixes better and gives you that creamy texture you’re aiming for.

Can I use homemade brownie batter instead of boxed?

Definitely! If you have a favorite brownie recipe, use it to create the base. Just make sure the batter isn’t too runny so it holds together well before adding the cheesecake layer.

What if my cheesecakes crack?

Cracking usually happens if the oven temperature is too high or if they cool too quickly. Letting them cool slowly at room temperature before refrigerating helps prevent this, plus avoiding overbaking is key.

Can I double the recipe easily?

Yes, this recipe scales up well. Just double the ingredients and use two muffin tins or bake in batches. Keep an eye on baking times as they might vary slightly.

Final Thoughts

There’s nothing quite like the joy of biting into a decadent brownie layered with smooth cheesecake, especially when it’s as simple to make as this Brownie Bottom Mini Cheesecakes Recipe. Whether you’re treating yourself or impressing friends, these bite-sized delights are guaranteed to become a beloved favorite in your dessert repertoire. Give them a try and prepare to be wowed by how easy indulgence can be!

Brownie Bottom Mini Cheesecakes Recipe

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3.9 from 42 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 mini cheesecakes 1x

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Description

These Brownie Bottom Mini Cheesecakes combine rich, fudgy brownie bases with creamy cheesecake toppings, baked in convenient individual portions. Perfect for parties or a decadent treat, these mini cheesecakes offer a delightful balance of chocolate and tangy cream cheese flavors with a smooth, luscious texture.

Ingredients

Scale

Brownie Base

1 box brownie mix (plus ingredients listed on the box)

Cheesecake Filling

16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 eggs
1/4 cup sour cream

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking the mini cheesecakes.
Prepare Brownie Base: Mix the brownie batter according to the package instructions. Spoon a small amount of the batter into the bottom of each cupcake liner, filling about a quarter of the liner to create the brownie bottom.
Bake Brownies: Bake the brownie bases in the oven for 10-12 minutes until they are set but not fully cooked through. Remove from the oven and allow them to cool slightly to prepare for the cheesecake topping.
Prepare Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the sour cream until fully combined.
Assemble Cheesecakes: Spoon the cheesecake filling evenly over the slightly cooled brownie bottoms, filling each cupcake liner almost to the top.
Bake Cheesecakes: Return the assembled mini cheesecakes to the oven and bake for an additional 15-20 minutes. They are done when the centers are set but still have a slight jiggle, indicating a creamy texture.
Cool and Serve: Remove the mini cheesecakes from the oven and let them cool to room temperature. For best results, refrigerate them for at least 1 hour before serving to allow the cheesecake to fully set and enhance flavor.

Notes

Use cupcake liners to make removal and serving easy and mess-free.
Do not overbake the cheesecakes to avoid cracks and dryness; a slight jiggle means they’re perfectly cooked.
You can add chocolate chips or nuts to the brownie batter for extra texture if desired.
Store leftover mini cheesecakes in the refrigerator for up to 3 days.
Allow cheesecakes to chill thoroughly for the best texture and flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American