Brownie Bottom Mini Cheesecakes are a decadent treat that combines the rich, fudgy texture of brownies with the creamy, smooth goodness of cheesecake. The brownie base adds a perfect chocolatey contrast to the tangy cheesecake filling, and they’re cute and easy to serve as individual portions. Here’s a recipe to make these irresistible mini cheesecakes at home:
Brownie Bottom Mini Cheesecakes
Ingredients:
For the Brownie Bottom:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (60g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (120ml) sour cream
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) heavy cream (optional, for a smoother texture)
Instructions:
- Preheat the oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
Make the Brownie Bottom:
- Prepare the brownie batter: In a medium mixing bowl, combine the melted butter and sugar. Stir in the eggs and vanilla extract until smooth. Add the cocoa powder, flour, salt, and baking powder, and mix until fully combined.
- Fill the muffin tin: Spoon about 1 tablespoon of brownie batter into the bottom of each muffin cup. Use the back of the spoon or your fingers to press the batter down gently, forming an even layer.
- Bake the brownie bottoms: Bake the brownie bottoms for 10-12 minutes, just until set but not overcooked. They will firm up a little more as they cool. Remove from the oven and set aside while you prepare the cheesecake filling.
Make the Cheesecake Filling:
- Prepare the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 1-2 minutes). Add the sour cream and sugar, and beat until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream (if using).
- Assemble the mini cheesecakes: Spoon about 2-3 tablespoons of cheesecake batter over the brownie bottom in each muffin cup. Smooth the tops with a spatula.
- Bake the mini cheesecakes: Bake at 325°F (160°C) for 18-20 minutes, or until the edges are set and the center is just slightly jiggly. Be careful not to overbake, as this can cause cracking. The cheesecakes will continue to firm up as they cool.
- Cool and chill: Let the mini cheesecakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set and firm up.
- Serve: Once chilled, remove the mini cheesecakes from the paper liners. You can serve them as is or garnish with fresh fruit, a drizzle of chocolate sauce, or a sprinkle of powdered sugar for an extra touch.
Tips:
- Topping ideas: Add a spoonful of fruit compote, chocolate ganache, or whipped cream for extra flavor and decoration.
- Mini cheesecakes: If you don’t have a muffin tin, you can also bake the brownie and cheesecake layers in a 9-inch round pan, but mini cheesecakes are great for portion control and easy serving.
- Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days.
These Brownie Bottom Mini Cheesecakes are rich, creamy, and perfectly chocolatey. They’re a great dessert for parties, holidays, or when you just want to enjoy a little indulgence. Enjoy!
