Description
These Brownie Bottom Mini Cheesecakes feature rich, fudgy brownie bases topped with silky smooth cheesecake in perfect individual portions. No cracking, easy serving, and absolutely decadent results every time.
Ingredients
½ cup unsalted butter
4 ounces dark chocolate, chopped
½ cup granulated sugar (for brownie)
2 large eggs (for brownie)
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon vanilla extract (for brownie)
16 ounces cream cheese, room temperature
½ cup granulated sugar (for cheesecake)
2 large eggs (for cheesecake)
1 teaspoon vanilla extract (for cheesecake)
2 tablespoons sour cream
1 tablespoon all-purpose flour (for cheesecake)
Mini muffin tin liners
Instructions
1. Preheat oven to 325°F and line mini muffin tins with paper liners
2. Melt butter and chocolate in double boiler until smooth, then cool slightly
3. Mix melted chocolate mixture with ½ cup sugar until combined
4. Beat in 2 eggs and ½ teaspoon vanilla extract until smooth
5. Fold in ½ cup flour, cocoa powder, and salt until just combined
6. Divide brownie batter among mini muffin cups, filling about ⅓ full
7. Bake brownie bases for 8 minutes until just set
8. Meanwhile, beat cream cheese until completely smooth and lump-free
9. Add ½ cup sugar to cream cheese and beat until combined
10. Beat in 2 eggs one at a time, then vanilla and sour cream
11. Mix in 1 tablespoon flour until just combined
12. Spoon cheesecake mixture over brownie bases, filling cups nearly full
13. Bake additional 12-15 minutes until cheesecake centers are almost set but slightly jiggly
14. Cool completely in pans at room temperature
15. Refrigerate at least 4 hours or overnight until fully set
16. Remove from liners and serve chilled
Notes
Bring cream cheese to room temperature 2-3 hours before mixing for smoothest texture.
Don’t overbeat cheesecake mixture to prevent air bubbles that cause cracking.
Water bath method can be used for even more gentle baking.
Cool gradually at room temperature before refrigerating to prevent cracking.
Individual portions eliminate cutting and serving complications.
Store covered in refrigerator up to 5 days or freeze up to 2 months.
- Prep Time: 25
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 195
- Sugar: 16g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: brownie cheesecake, mini desserts, individual portions, chocolate dessert