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:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Optional Toppings:
Chocolate chips
Fresh berries
Whipped cream
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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.
Spoon brownie batter evenly into the bottom of each muffin cup (about 1 tablespoon per cup).
Bake brownie bases for 8–10 minutes, just until set but not fully cooked. Remove from oven and set aside.
Prepare cheesecake layer: In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract; beat until fully combined.
Spoon cheesecake mixture over partially baked brownie bases, filling each cup nearly to the top.
Bake again for 15–18 minutes, or until cheesecake is set and slightly golden around the edges.
Cool completely in the pan, then refrigerate for at least 2 hours before serving.
Optional: Top with chocolate chips, berries, or whipped cream before serving.
Notes
For richer flavor, use a brownie mix for the base if preferred.
Cheesecakes can be made 1–2 days before and stored in the fridge.
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