Description
Delight in these Brownie Bottom Mini Cheesecakes with rich, fudgy brownie crusts topped with a smooth, creamy cheesecake filling. Perfectly portioned as bite-sized treats, these mini cheesecakes combine the best of two classic desserts, ideal for parties, gatherings, or anytime you crave a decadent sweet.
Ingredients
Scale
Brownie Crust
- 1/4 cup unsalted butter
- 2 ounces semisweet chocolate
- 1/4 cup granulated sugar
- 1 large egg (at room temperature)
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
Cheesecake Filling
- 8 ounces cream cheese (at room temperature)
- 1/4 cup granulated sugar
- 1 large egg (at room temperature)
- 1/2 teaspoon vanilla extract
- 3 tablespoons sour cream (at room temperature)
Garnish (optional)
- Sweetened whipped cream
- Toffee bits, nuts, sprinkles, or other toppings
Instructions
- Preheat and Prepare Muffin Pans: Preheat your oven to 350°F (175°C). Line 24 mini muffin cups with paper liners or lightly grease the cups if not using liners to prevent sticking.
- Make the Brownie Crust: In a microwave-safe bowl, combine the butter and semisweet chocolate. Heat at half power in 30-second intervals, stirring after each, until both butter and chocolate have melted smoothly. Let it cool slightly to prevent cooking the eggs in the batter.
- Combine Brownie Ingredients: In a separate bowl, mix the granulated sugar, egg, and vanilla extract until well combined. Stir in the cooled chocolate mixture. Add the all-purpose flour and salt, stirring just until incorporated to avoid overmixing.
- Fill Muffin Cups with Brownie Batter: Spoon about 2 teaspoons of the brownie batter evenly into each prepared muffin cup, spreading gently. Bake for 6 to 8 minutes, until the brownie crust is slightly set but not fully cooked. Remove from oven and set aside.
- Prepare Cheesecake Filling: Using an electric mixer on medium speed, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract, mixing until fully combined and creamy. Finally, mix in the sour cream gently until incorporated.
- Add Cheesecake Filling Over Brownie Crust: Carefully spoon about a scant tablespoon of the cheesecake filling on top of each partially baked brownie crust, spreading gently to cover.
- Bake Mini Cheesecakes: Return the muffin pan to the oven and bake for 12 to 15 minutes until the cheesecake filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove from oven and allow the mini cheesecakes to cool in the pan on a wire rack. Once cooled to room temperature, refrigerate for at least 2 hours to fully set and chill.
- Serve and Garnish: Before serving, optionally top each mini cheesecake with sweetened whipped cream and your choice of garnishes such as toffee bits, nuts, or sprinkles. Keep refrigerated until ready to enjoy.
Notes
- Ensure ingredients like eggs, cream cheese, and sour cream are at room temperature for smooth batter and even baking.
- Use paper liners for easy removal and cleanup, especially when serving mini treats.
- Don’t overbake the brownies before adding cheesecake filling; they should be slightly set but still soft to ensure a fudge-like base.
- Refrigerate mini cheesecakes for at least 2 hours to allow flavors to meld and texture to firm up.
- Experiment with toppings like caramel drizzle, fresh berries, or chocolate shavings for added flavor variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie crust, mini cheesecakes, dessert recipes, bite-sized cheesecake, chocolate cheesecake, party dessert, easy cheesecake
