Description
These Easy Brownie Bottom Mini Cheesecakes combine rich, fudgy brownies with creamy cheesecake in a perfect bite-sized dessert. Simple to make and sure to impress, they’re ideal for parties, potlucks, or whenever you need a quick and indulgent treat.
Ingredients
For the Brownie Base:
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1/2 cup (1 stick) unsalted butter, melted
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1 cup granulated sugar
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2 large eggs
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1/3 cup unsweetened cocoa powder
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon baking powder
For the Cheesecake Layer:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1 large egg
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1/2 teaspoon vanilla extract
Optional Toppings:
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Chocolate chips
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Fresh berries
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Whipped cream
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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Make the brownie layer: In a medium bowl, mix melted butter and sugar until combined. Beat in eggs, then add cocoa powder, flour, salt, and baking powder. Stir until smooth.
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Spoon brownie batter evenly into the bottom of each muffin cup (about 1 tablespoon per cup).
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Bake brownie bases for 8–10 minutes, just until set but not fully cooked. Remove from oven and set aside.
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Prepare cheesecake layer: In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract; beat until fully combined.
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Spoon cheesecake mixture over partially baked brownie bases, filling each cup nearly to the top.
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Bake again for 15–18 minutes, or until cheesecake is set and slightly golden around the edges.
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Cool completely in the pan, then refrigerate for at least 2 hours before serving.
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Optional: Top with chocolate chips, berries, or whipped cream before serving.
Notes
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For richer flavor, use a brownie mix for the base if preferred.
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Cheesecakes can be made 1–2 days before and stored in the fridge.
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Add a swirl of raspberry jam or caramel to the cheesecake layer for variation.
- Prep Time: 15 minutes
- Cook Time: 25–28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American