Brownie Bottom Mini Cheesecakes
Brownie Bottom Mini Cheesecakes are bite-sized desserts combining a fudgy brownie base and a creamy cheesecake topping. These rich, flavorful treats are perfect for any occasion, easy to make with pantry staples, and can be prepared ahead for stress-free entertaining.
- Author: James
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with flour substitution)
Brownie Base
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1/2 cup sugar
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 2 large eggs
- 1/4 cup sour cream or heavy cream
- 1 teaspoon vanilla extract
- Prepare the Brownie Base: Mix together the cocoa powder, flour, sugar, melted butter, vanilla extract, and one egg until you get a thick, fudgy batter. Scoop the mixture evenly into lined mini muffin tins to form the base layer.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with sugar until creamy. Add eggs one at a time, then fold in sour cream (or heavy cream) and vanilla extract, ensuring a smooth and velvety mixture.
- Assemble and Bake: Pour the cheesecake batter gently over each brownie bottom in the muffin tin. Bake at 325°F (160°C) for about 18-20 minutes or until the cheesecake layer is set but still slightly jiggly.
- Cool and Chill: Allow the mini cheesecakes to cool at room temperature, then refrigerate for at least two hours to fully set and develop flavors before serving.
Notes
- Use room temperature cream cheese and eggs to avoid lumps in the cheesecake filling.
- Mix the cheesecake batter just until smooth to prevent cracks during baking.
- Use paper liners in your mini muffin tin for easy removal and neat presentation.
- Start checking doneness a few minutes before the timer to prevent overbaking.
- Refrigerate for ample time to ensure a firm texture and enhanced flavor melding.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: brownie bottom cheesecake, mini cheesecakes, chocolate cheesecake, bite-sized desserts, gluten free cheesecake, brownie cheesecake bites