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
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
