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Close up of decadent Brownie Bottom Mini-Cheesecakes topped with dripping chocolate ganache and chocolate chips.

Brownie Bottom Mini Cheesecakes

A decadent fusion of a rich, fudgy chocolate brownie base topped with a velvety, smooth vanilla cream cheese layer. These perfectly portioned mini desserts are guaranteed crowd-pleasers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 50 minutes
Servings: 12
Course: Dessert
Calories: 320
Ingredients Method

Ingredients
  

  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 cup premium cocoa powder (Dutch-processed)
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon kosher salt
  • 16 oz full-fat cream cheese, room temperature
  • 0.5 cup granulated sugar (for cheesecake)
  • 1 large egg, room temperature (for cheesecake)
  • 1 teaspoon vanilla bean paste or extract
  • 2 tablespoons sour cream, room temperature

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk melted butter and 1 cup sugar. Whisk in 2 eggs and vanilla extract. Fold in cocoa powder, flour, and salt until just combined.
  3. Divide brownie batter among muffin cups. Bake for 10-12 minutes. Remove from oven and lower temperature to 325°F (160°C).
  4. Beat cream cheese until smooth. Gradually add 1/2 cup sugar. Mix in 1 egg, vanilla, and sour cream on low speed until just combined.
  5. Spoon cheesecake batter over the warm brownie bases. Bake at 325°F for 15-18 minutes until edges are set.
  6. Turn off oven, leave door cracked, and let sit for 10 minutes. Cool completely on a wire rack, then chill in the refrigerator for at least 4 hours before serving.