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Close-up of a fork cutting into a decadent Brownies Bottom Mini Cheesecake garnished with whipped cream, chocolate drizzle, and a fresh raspberry.

Brownie Bottom Mini Cheesecakes

Indulge in **Brownie Bottom Mini Cheesecakes** with this easy recipe. Discover simple tips for rich flavor, creamy texture, and perfect bite-sized desserts. The ultimate fusion of fudgy chocolate and silky cheesecake.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 4 hours 48 minutes
Servings: 12
Course: Dessert
Calories: 320
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter, melted For brownie base
  • 1 cup granulated sugar For brownie base
  • 2 large eggs For brownie base
  • 1 teaspoon organic vanilla bean paste For brownie base
  • 1/2 cup all-purpose flour For brownie base
  • 1/2 cup unsweetened cocoa powder For brownie base
  • 1/4 teaspoon kosher salt For brownie base
  • 16 oz cream cheese Softened. For cheesecake filling
  • 1/2 cup granulated sugar For cheesecake filling
  • 1 large egg For cheesecake filling
  • 1 teaspoon organic vanilla bean paste For cheesecake filling
  • 2 tablespoons sour cream For cheesecake filling

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk melted butter and 1 cup sugar. Add 2 eggs and vanilla, mixing until thick. Fold in flour, cocoa powder, and salt.
  3. Divide brownie batter into the muffin cups (about 1/3 full). Bake for 10 minutes. Let cool slightly.
  4. Beat cream cheese until smooth. Gradually add 1/2 cup sugar. Add the remaining egg, vanilla, and sour cream on low speed until just combined.
  5. Spoon the cheesecake batter over the warm brownie bases. Bake for 15-18 minutes until edges are set but centers slightly jiggle.
  6. Cool completely in the pan for 1 hour, then refrigerate for at least 4 hours before serving.