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Best Brownie Bottom Mini Cheesecakes

Best Brownie Bottom Mini Cheesecakes

The ultimate easy dessert recipe featuring a rich, fudgy brownie base topped with creamy vanilla cheesecake and a signature chocolate swirl. Perfect for parties and ready in under 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder Dutch-process preferred
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
Cheesecake Layer
  • 8 oz cream cheese full fat, block style, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Make the Brownie Batter: In a medium bowl, whisk together melted butter and sugar. Add eggs and vanilla, whisking until glossy. Stir in cocoa powder, flour, and salt just until combined.
  3. Reserve for Swirl: Scoop about 1 tablespoon of brownie batter into each muffin cup. Reserve approximately 1/4 cup of the batter in the bowl for the topping.
  4. Make Cheesecake Filling: In a separate bowl, beat the room temperature cream cheese and sugar until smooth. Add the egg and vanilla, mixing on low speed until just combined. Do not overmix.
  5. Assemble: Spoon the cheesecake mixture evenly over the brownie bases in the muffin tin.
  6. Create Swirl: Drop a small amount of the reserved brownie batter onto the top of each cheesecake cup. Use a toothpick to gently swirl the chocolate into the cheesecake.
  7. Bake: Bake for 20-25 minutes, or until the tops are set but centers are slightly jiggly. Allow to cool completely in the pan before transferring to the refrigerator to chill for at least 2 hours.

Notes

Chef Luna's Expert Tip: Ensure your cream cheese is completely at room temperature before mixing to avoid a lumpy cheesecake layer. These taste best after chilling for 24 hours!