Description
These Brownie Bottom Mini Cheesecakes combine rich, fudgy brownie bases with creamy, smooth cheesecake tops to create a decadent handheld dessert perfect for any occasion.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (plus ingredients listed on the package)
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Toppings (optional)
- Whipped cream
- Chocolate sauce
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners for easy removal and clean-up.
- Prepare brownie batter: Prepare the brownie batter as instructed on the package, ensuring it is mixed thoroughly for a smooth consistency.
- Spoon brownie batter: Spoon about 1 heaping tablespoon of brownie batter into each lined muffin cup and spread it evenly to form the brownie base.
- Bake brownie bottoms: Bake these brownie layers for 10 minutes until partially set, then remove from the oven to prepare the cheesecake topping.
- Make cheesecake filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and flour just until combined, being careful not to overmix.
- Assemble cheesecakes: Evenly divide the cheesecake batter over the partially baked brownie bottoms in the muffin tin.
- Bake cheesecakes: Return the pan to the oven and bake for 18–20 minutes, until the cheesecake centers are set but still slightly jiggly to touch.
- Cool and chill: Remove from oven and cool in the pan for 30 minutes, then refrigerate for at least 2 hours or until thoroughly chilled and firm.
- Add toppings and serve: Before serving, optionally top each mini cheesecake with whipped cream and drizzle with chocolate sauce for added indulgence.
Notes
- You can add mini chocolate chips or a swirl of peanut butter into the cheesecake batter to customize the flavor and texture.
- These mini cheesecakes freeze well—wrap each individually and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
