Go Back
–+ servings
Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes That Will Steal the Show

Indulge in Brownie Bottom Mini Cheesecakes, a delightful blend of brownie and creamy cheesecake that’s sure to impress.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 23 minutes
Chilling Time 4 hours
Total Time 4 hours 53 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1/2 cup Unsalted Butter Melted; can substitute with coconut oil.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 1 large Egg Can use a flax egg for a vegan alternative.
  • 1/2 cup All-Purpose Flour Replace with a gluten-free blend for gluten-sensitive diets.
  • 1/4 cup Unsweetened Cocoa Powder Use dark cocoa for a richer flavor.
  • 1 teaspoon Vanilla Extract Almond extract can be a unique twist.
  • 1/4 teaspoon Salt Kosher or sea salt works best.
Cheesecake Filling
  • 8 oz Cream Cheese Softened; Neufchâtel cheese for a lighter option.
  • 1/4 cup Granulated Sugar
  • 1 large Egg (room temperature) Silken tofu for a vegan option.
  • 1 teaspoon Vanilla Extract (for cheesecake) Same substitution options as for brownie base.

Equipment

  • Muffin tin
  • Mixing Bowls
  • electric mixer
  • Sifter
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together melted butter and sugar. Add egg and vanilla, mixing until smooth.
  3. Sift together flour, cocoa powder, and salt in a separate bowl. Fold dry ingredients into the wet mixture until combined.
  4. Spoon about 1 tablespoon of batter into each muffin liner and bake for 10-12 minutes. Allow to cool.
Filling and Baking
  1. Beat the cream cheese until smooth, then add sugar, egg, sour cream, and vanilla, mixing gently.
  2. Spoon cheesecake filling over cooled brownie bases, filling about three-quarters full, then return to the oven for 15-18 minutes.
  3. Let cheesecakes cool in the oven for 1 hour, then transfer to the countertop and allow to reach room temperature.
  4. Chill in the refrigerator for at least 4 hours or overnight before serving.

Nutrition

Serving: 1cheesecakeCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 100mgSugar: 14gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

For best results, ensure all ingredients are at room temperature and avoid overmixing to prevent cracks in the cheesecake filling.

Tried this recipe?

Let us know how it was!