If you’re looking for a delightful treat that combines the rich, fudgy goodness of brownies with the creamy, tangy bliss of cheesecake, you’ve came to the right place. This Brownie Bottom Mini Cheesecakes Recipe is a fantastic way to enjoy the best of both worlds in a perfectly portioned dessert. Each bite melts with the chocolatey brownie base giving way to a smooth cheesecake topping, making it an irresistible little indulgence for any occasion.
Ingredients You’ll Need
The magic of this Brownie Bottom Mini Cheesecakes Recipe lies in its straightforward ingredients. Each one is essential to bring together the ideal balance of texture, flavor, and that classic cheesecake richness topped with brownie bliss.
- 1 box brownie mix: The foundation for a fudgy, chocolatey crust that sets the stage for the cheesecake topping.
- Ingredients listed on the box: Usually eggs, oil, and water, these activate the brownie mix perfectly.
- 16 oz cream cheese, softened: Gives the cheesecake its signature creamy texture and tangy flavor—softening is key for a smooth blend.
- 1/2 cup sugar: Adds the perfect amount of sweetness to balance the tang and richness of the cream cheese.
- 1 tsp vanilla extract: Boosts the overall flavor, imparting a warm, inviting aroma.
- 2 eggs: Helps set the cheesecake filling, providing just the right firmness without overbaking.
- 1/4 cup sour cream: Adds moisture and a subtle tang, rounding out the cheesecake filling beautifully.
How to Make Brownie Bottom Mini Cheesecakes Recipe
Step 1: Preheat Oven and Prepare Muffin Tin
Start by heating your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This step is simple but crucial—it ensures your mini cheesecakes will come out perfectly shaped and easy to remove.
Step 2: Prepare Brownie Base
Follow the instructions on your brownie mix box carefully, mixing all necessary ingredients. Then, spoon about a quarter of the cupcake liner with brownie batter. This forms a rich chocolate base that will hold up the cheesecake topping.
Step 3: Bake Brownie Bases
Bake these brownie portions for 10-12 minutes just until they are set. You want them firm enough to support the filling but avoid overcooking, so they stay delightfully fudgy inside. Let them cool slightly before adding the cheesecake layer.
Step 4: Make Cheesecake Filling
In a mixing bowl, beat the softened cream cheese with sugar, vanilla, and eggs until completely smooth and creamy. The smoother, the better—it makes the cheesecake silky and luscious. Gently fold in the sour cream at the end for extra creaminess and a little tang.
Step 5: Assemble the Mini Cheesecakes
Carefully spoon the cheesecake batter over each brownie base, filling nearly to the top of each liner. The contrast between the chocolate and cheesecake layers is what makes this recipe so spectacular!
Step 6: Final Bake
Bake again for 15-20 minutes, until the cheesecakes are mostly set but retain a slight jiggle in the center. This slight wobble means juicy, creamy cheesecake — just what you want for that melt-in-your-mouth experience.
Step 7: Cool and Chill
Allow your Brownie Bottom Mini Cheesecakes to cool to room temperature first, then refrigerate for at least one hour. This chilling step helps the flavors meld and the texture set perfectly.
How to Serve Brownie Bottom Mini Cheesecakes Recipe
Garnishes
Top your mini cheesecakes with fresh berries like raspberries or strawberries, a dusting of powdered sugar, or a drizzle of chocolate or caramel sauce. These simple touches add pops of color and a fresh flavor contrast that elevate the dessert visually and taste-wise.
Side Dishes
Brownie Bottom Mini Cheesecakes are indulgent enough to serve on their own, but they pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra creamy and luxurious dessert experience.
Creative Ways to Present
Try arranging your mini cheesecakes on a rustic wooden serving board or in pretty cupcake wrappers for parties. For a fun twist, add edible flowers or chopped nuts on top, making these little treats even more enticing and perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover Brownie Bottom Mini Cheesecakes refrigerated in an airtight container. They’ll stay fresh for up to four days, so you can enjoy them leisurely without worrying about them drying out.
Freezing
If you want to save them longer, these mini cheesecakes freeze beautifully. Place them in a single layer on a baking sheet to freeze initially before transferring to a freezer-safe container. They can last up to two months frozen without sacrificing taste or texture.
Reheating
Because these treats are best served chilled, there’s no need to reheat. Simply thaw frozen mini cheesecakes overnight in the fridge and enjoy them cool for the perfect creamy texture every time.
FAQs
Can I make these mini cheesecakes without a boxed brownie mix?
Absolutely! If you prefer making brownies from scratch, that works just as well. Just prepare a fudgy brownie batter and use the same scoop and baking method to create the base.
What size muffin tin should I use?
Use a standard 12-cup muffin tin for this Brownie Bottom Mini Cheesecakes Recipe. It yields perfectly sized mini cheesecakes that are easy to enjoy in just a couple of bites.
Can I use a hand mixer to mix the cheesecake batter?
Yes, a hand mixer makes blending the cream cheese and other ingredients much easier and ensures a silky smooth filling without lumps.
How do I know when the cheesecakes are done baking?
The cheesecake is ready when the edges look set and the centers wobble slightly when gently shaken. This indicates a creamy, not overcooked texture.
Can I add flavors or mix-ins to the cheesecake layer?
Definitely! Swirl in some chocolate chips, fruit preserves, or a teaspoon of lemon zest to customize the flavor and make the recipe your own.
Final Thoughts
This Brownie Bottom Mini Cheesecakes Recipe is an absolute must-try if you adore the perfect dance of fudgy brownie and creamy cheesecake in every bite. It’s simple, satisfying, and sure to impress anyone lucky enough to taste one. Whether you’re baking for a special occasion or just treating yourself, these mini delights will quickly become a favorite in your dessert rotation. Go grab your ingredients and dive into this luscious combo—you won’t regret it!
Print
Brownie Bottom Mini Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brownie Bottom Mini Cheesecakes feature rich, fudgy brownie bases topped with creamy, smooth cheesecake filling, all baked into perfectly portioned mini treats. Combining the best of brownies and cheesecakes, they’re ideal for parties, dessert platters, or whenever you crave a decadent, bite-sized dessert.
Ingredients
Brownie Base
- 1 box brownie mix (including required ingredients as per box instructions)
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare Brownie Base: Prepare the brownie mix according to the package instructions. Spoon a small amount of the brownie batter into the bottom of each cupcake liner, filling about one-fourth of each liner.
- Bake Brownies: Bake the brownie bases in the preheated oven for 10 to 12 minutes, or until set. Remove them from the oven and allow them to cool slightly.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, sugar, vanilla extract, and eggs together until smooth and creamy. Gently stir in the sour cream to combine.
- Assemble Cheesecakes: Spoon the cheesecake mixture evenly over the baked brownie bases in each cupcake liner, filling almost to the top.
- Bake Cheesecakes: Return the tray to the oven and bake for an additional 15 to 20 minutes, or until the cheesecakes are set. The centers should be firm but still slightly jiggly to the touch.
- Cool and Serve: Allow the mini cheesecakes to cool to room temperature, then refrigerate for at least one hour to fully set before serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Do not overbake the cheesecakes; they will firm up more as they cool.
- Use cupcake liners for easy removal and serving.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- Add toppings like fresh berries or chocolate drizzle for extra flavor.
