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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes

  • Author: Sarah
  • Total Time: 3 hours 50 minutes (including chilling)
  • Yield: 24 mini cheesecakes 1x
  • Diet: Gluten Free (if using gluten-free brownie mix or homemade gluten-free batter)

Description

Brownie Bottom Mini Cheesecakes combine a dense, fudgy brownie base with a smooth and creamy cheesecake topping, creating bite-sized desserts that perfectly balance rich chocolate flavor and creamy tang. Ideal for parties or an indulgent treat, these mini cheesecakes are easy to customize, bake, and serve, offering a luxurious taste experience that appeals to bakers of all skill levels.

Ingredients

Scale

Brownie Base

  • Brownie mix or homemade brownie batter (enough for 24 mini cheesecakes)
  • Optional: chopped walnuts or pecans (for added crunch)

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened
  • 3/4 cup (150g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Toppings

  • Fresh berries (strawberries, raspberries, etc.)
  • Mini chocolate chips
  • Whipped cream
  • Ganache or cocoa powder for garnish

Instructions

  1. Prepare the Brownie Base: Preheat oven to 325°F (160°C). Prepare your brownie batter using a box mix or homemade recipe. Spoon a small amount of batter into the bottom of each cup in a greased mini muffin tin to form an even brownie base. Bake for about 10 minutes until the base begins to set but is not fully cooked.
  2. Make the Cheesecake Filling: While the brownie bases bake, combine the softened cream cheese, sugar, eggs, and vanilla extract in a bowl. Beat with an electric mixer until the mixture is completely smooth and free of lumps, creating a creamy filling.
  3. Assemble the Mini Cheesecakes: Remove the partially baked brownie bases from the oven carefully. Spoon the cheesecake filling on top of each brownie base, filling nearly to the brim but avoiding overfilling to prevent overflow during baking.
  4. Final Bake: Return the muffin tin to the oven and bake the assembled mini cheesecakes for an additional 18-22 minutes. Bake until edges are set and the center slightly jiggles to ensure moist, creamy texture.
  5. Cooling and Chilling: Let the mini cheesecakes cool to room temperature. Then transfer them to the refrigerator and chill for at least 3 hours or overnight to let the flavors meld and the texture firm up perfectly.

Notes

  • Use room temperature ingredients to ensure smooth, lump-free cheesecake filling.
  • Do not overbake; the slight jiggle in the center ensures creamy, moist texture.
  • Grease the mini muffin tin generously to prevent sticking.
  • Allow the cheesecakes to cool completely before chilling to avoid cracks.
  • Feel free to add spices like cinnamon or espresso powder to the brownie base for added flavor.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 180
  • Sugar: 15g
  • Sodium: 100mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

Keywords: brownie bottom mini cheesecakes, mini cheesecakes, brownie base cheesecake, bite-sized desserts, party desserts, easy cheesecake recipe

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Find it online: https://paradisedishes.com/brownie-bottom-mini-cheesecakes/