Brownie Bottom Mini Cheesecakes: A Decadent Dessert Delight

Indulging in a rich dessert is one of life's simple pleasures, and few treats can rival the sheer indulgence of Brownie Bottom Mini Cheesecakes. These delightful confections combine two beloved desserts—brownies and cheesecakes—into one luscious bite, creating a harmonious blend of flavors and textures that will leave your taste buds dancing with joy. With a fudgy brownie base that serves as the perfect foundation, these mini cheesecakes are topped with a velvety cheesecake filling that is both creamy and rich.

Brownie Bottom Mini Cheesecakes: A Decadent Dessert Delight

Indulge in the ultimate dessert with these Brownie Bottom Mini Cheesecakes! This delightful recipe features a rich brownie base topped with a creamy cheesecake filling that’s sure to impress. Perfect for parties or a sweet treat at home, they’re easy to make and even easier to devour. Customize them with chocolate sauce, fresh berries, or whipped cream to elevate your dessert game. Bake, chill, and enjoy this decadent delight!

Pin Recipe Print Recipe

Ingredients

For the Brownie Base:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Filling:

16 ounces cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1/4 cup heavy cream

1 tablespoon all-purpose flour

For Topping (Optional):

Chocolate sauce

Fresh berries

Whipped cream

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or grease the tin with butter.

Make the Brownie Base:

- In a medium saucepan over low heat, melt the unsalted butter.

- Remove from heat and stir in the granulated sugar, eggs, and vanilla until well combined.

- In a separate bowl, mix together cocoa powder, flour, salt, and baking powder. Add this dry mixture to the melted butter mixture and stir until just combined.

- Scoop about a tablespoon of brownie batter into each muffin cup and press it down to create a flat base.

Pre-Bake Brownies:

- Bake the brownie bases for 10-12 minutes until slightly puffed. Remove from the oven and let cool slightly.

Prepare the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Add in the sugar and continue mixing until well combined.

- Mix in the vanilla extract, then add the eggs one at a time, mixing well after each addition.

- Add the sour cream, heavy cream, and flour, mixing just until combined. Be careful not to overmix.

Assemble the Mini Cheesecakes:

- Pour the cheesecake filling over the slightly cooled brownie bases, filling each cup until almost full.

- Tap the muffin tin gently on the counter to remove any air bubbles.

Bake the Cheesecakes:

- Bake in the preheated oven for 18-20 minutes until the edges are set but the centers still jiggle slightly. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes.

Cool and Chill:

- Remove the mini cheesecakes from the oven and let them cool to room temperature.

- Refrigerate for at least 4 hours, or overnight for best results.

Serve:

- Once chilled, remove from the muffin tin and serve topped with chocolate sauce, fresh berries, and whipped cream if desired.

Prep Time: 30 minutes | Total Time: 5 hours (includes chilling) | Servings: 12 mini cheesecakes