Description
Brownie Bottom Mini Cheesecakes perfectly combine the fudgy richness of brownies with the creamy smoothness of cheesecake in bite-sized treats. These decadent desserts are easy to make with simple pantry ingredients, customizable to your taste, and ideal for any occasion with their delightful dual texture and portable size.
Ingredients
Scale
Brownie Base
- Brownie mix (amount as per package or homemade recipe)
- Optional: Chopped walnuts or pecans (for nutty twist)
- Optional: Mini chocolate chips (for extra chocolate flavor)
Cheesecake Filling
- 8 oz (225g) cream cheese, room temperature
- 1/3 cup (65g) sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp sour cream or heavy cream
Instructions
- Prepare the Brownie Base: Mix your favorite brownie mix according to the package instructions or your homemade recipe. Spoon the batter evenly into a greased mini muffin tin, filling each cavity halfway to create the perfect brownie base.
- Make the Cheesecake Filling: In a separate bowl, beat the room temperature cream cheese until smooth. Add sugar, eggs, vanilla extract, and sour cream (or heavy cream). Mix until fully combined and creamy, avoiding any lumps.
- Assemble the Mini Cheesecakes: Carefully spoon the cheesecake filling over each brownie base in the muffin tin, filling almost to the top but leaving some space for slight rising during baking.
- Bake to Perfection: Bake the mini cheesecakes at 325°F (163°C) for 18–22 minutes, or until the cheesecake layer is set but still slightly soft in the center. Avoid overbaking to maintain a creamy texture.
- Cool and Chill: Let the mini cheesecakes cool completely at room temperature. Then transfer them to the refrigerator to chill for at least two hours before serving for the best flavor and texture.
Notes
- Use room temperature cream cheese and eggs for a smoother, lump-free cheesecake filling.
- Don’t overfill the muffin cups; leave space to prevent overflowing during baking.
- For extra creamy results, bake the mini cheesecakes in a shallow water bath.
- Test for doneness: The cheesecake should be set around the edges but slightly jiggle in the center.
- Store mini cheesecakes in the refrigerator to keep fresh and maintain texture up to 4 days.
- Freeze wrapped mini cheesecakes for up to 2 months; thaw overnight in the fridge before serving.
- Warm leftovers gently at room temperature or briefly in the microwave on low power to preserve creamy texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: brownie cheesecake, mini cheesecakes, bite-sized desserts, brownies, cheesecake, gluten-free dessert, easy dessert, party dessert, portable sweets
