Irresistible Brownie Bottom Mini Cheesecakes Recipe

There’s something utterly magical about the combination of rich, fudgy brownie bottoms and creamy cheesecakes nestled atop. That is the essence behind my irresistible brownie bottom mini cheesecakes recipe. Imagine biting into a delicate cheesecake, only to be greeted by that deep, chocolatey goodness beneath. It’s like the dream team of dessert worlds colliding in your mouth! For more inspiration, check out this delicious dessert recipes recipe.

I remember the first time I made these little wonders for a family gathering. The kids went wild while the adults pretended to be sophisticated, nibbling delicately as they savored every last crumb. These mini cheesecakes quickly became the star of the show, and I’m confident they will do the same for you!

I still chuckle when I think about my cousin trying to take just one piece before declaring them “too cute to eat.” Spoiler alert: she ate three.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Unsweetened Cocoa Powder: Choose high-quality cocoa for a rich and deep chocolate flavor that will elevate your brownies.
• Granulated Sugar: Regular sugar helps create that sweet balance in both the brownie base and cheesecake topping.
• Butter: Use unsalted butter for better control over saltiness; it adds richness to our brownie layer.
• Eggs: Large eggs work best; they help bind everything together while adding moisture.
• Cream Cheese: Make sure it’s softened; this ensures a smooth and creamy cheesecake filling.
• Sour Cream: It adds tanginess and creaminess; don’t skip it!
• Vanilla Extract: Pure vanilla extract enhances flavor depth; synthetic varieties just won’t cut it.
• Powdered Sugar: This sweetener gives us that velvety finish we crave in cheesecakes.
• Cupcake Liners: These are essential for easy removal and serving of your delightful mini cheesecakes.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This step ensures easy cleanup later on.

Create the Brownie Base: In a bowl, melt butter and mix with cocoa powder until smooth. Add sugar, eggs, and vanilla extract until well combined.

Add Dry Ingredients: Stir in flour and salt into your brownie batter until just mixed; do not overmix as we want fudgy brownies!

Fill Muffin Tins**: Spoon about one tablespoon of brownie batter into each cupcake liner. Bake for 10 minutes until slightly set but still soft—don’t worry; they will firm up later.

Make the Cheesecake Filling**: In another bowl, beat cream cheese until smooth. Add sour cream, powdered sugar, and vanilla extract; mix until creamy perfection forms.

Top with Cheesecake Mixture**: Spoon cheesecake filling over each brownie base after they’re out of the oven. You can fill them generously—who doesn’t love extra cheesecake?

Bake Again**: Return your filled muffin tin to the oven for an additional 15-18 minutes or until set around the edges but still slightly jiggly in the center.

Once cool enough to handle, transfer them to a wire rack to cool completely before indulging in these irresistible treats!

Now you have delicious brownie bottom mini cheesecakes ready for any occasion! Whether it’s a birthday party or casual get-together—these little beauties will steal hearts (and stomachs). Enjoy!

Perfecting the Cooking Process

To achieve flawless results, bake the brownie base first, then chill it before adding cheesecake batter. This ensures a solid foundation for your mini cheesecakes.

Add Your Touch

Feel free to customize by adding chocolate chips to the brownie mix or fresh fruit on top of the cheesecakes. Creativity knows no bounds!

Storing & Reheating

Store these mini cheesecakes in an airtight container in the fridge for up to five days. For best results, enjoy them chilled straight from the fridge.

Baking these mini cheesecakes always reminds me of my sister’s birthday party when I tried to impress my family with my newfound baking skills. Let’s just say it was a hit and led to many requests for more.

FAQ

Can I use store-bought brownie mix?

Absolutely! A store-bought mix saves time without sacrificing flavor in this irresistible brownie bottom mini cheesecakes recipe.

How do I prevent cracks in my cheesecake?

Avoid overmixing and bake at a lower temperature to ensure your cheesecake remains smooth and creamy.

Can I freeze these mini cheesecakes?

Yes, they freeze well! Just wrap them tightly and store them in an airtight container for up to three months.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Brownie Bottom Mini Cheesecakes

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• Author: platesdaily
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful fusion of rich, fudgy brownie bottoms and creamy cheesecake with these irresistible brownie bottom mini cheesecakes. Perfect for any occasion, these desserts are not only visually stunning but also incredibly easy to make. Each bite offers a heavenly combination of chocolate and creaminess that will leave everyone wanting more!

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Ingredients

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• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 8 oz cream cheese (softened)
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1/3 cup powdered sugar
• 1/2 cup all-purpose flour
• Pinch of salt
• Cupcake liners

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. For the brownie base, mix melted butter and cocoa powder until smooth. Stir in sugar, eggs, and vanilla until well combined.
3. Add flour and salt to the mixture, blending until just mixed (don’t overmix).
4. Spoon about one tablespoon of the brownie batter into each cupcake liner and bake for 10 minutes.
5. For the cheesecake filling, beat softened cream cheese until smooth. Mix in sour cream, powdered sugar, and vanilla until creamy.
6. After removing the brownie bases from the oven, top with cheesecake mixture generously.
7. Bake again for 15-18 minutes or until edges are set but center is slightly jiggly.
8. Allow them to cool completely on a wire rack before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 180
• Sugar: 14g
• Sodium: 120mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg