Name: Brownie Bottom Mini Cheesecakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box brownie mix (plus ingredients listed on box: eggs, oil, water); 16 oz (450 g) cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/4 teaspoon salt; Chocolate chips or chocolate ganache (optional, for topping)

Why You’ll Love Brownie Bottom Mini Cheesecakes Recipe

If you love brownies and cheesecake, this recipe brings the best of both worlds together in one irresistible dessert. The dense chocolate layer on the bottom provides a deep cocoa flavor, while the cheesecake topping adds a light tanginess and creamy texture that balances the sweetness perfectly.

These mini cheesecakes are simple to prepare using a standard muffin pan, making them convenient for entertaining. They bake faster than a full-sized cheesecake, chill quickly, and are easy to portion. Plus, they’re versatile—you can customize them with different toppings, swirls, or mix-ins to suit any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie Layer

¼ cup unsalted butter
¼ cup semi-sweet or bittersweet chocolate
½ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
Pinch of salt
⅓ cup all-purpose flour

Cheesecake Layer

16 ounces full-fat cream cheese, softened
1 large egg
⅓ cup granulated sugar
1 teaspoon vanilla extract

Optional Toppings

1 cup heavy whipping cream
¼ cup granulated sugar
1 teaspoon vanilla extract
Chocolate sauce, caramel sauce, or berry compote
Fresh berries

Directions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
In a small saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and stir in the sugar. Add the egg and vanilla extract, mixing until fully combined. Stir in the salt and flour until the batter is smooth.
Divide the brownie batter evenly among the muffin cups, filling each about one-third full. Bake for about 8–10 minutes, just until the tops are set. Remove from the oven and set aside.
In a mixing bowl, beat the softened cream cheese until smooth. Add the sugar and mix well. Beat in the egg and vanilla extract until the mixture is creamy and lump-free.
Spoon the cheesecake batter over the partially baked brownie layer, filling each cup about three-quarters full.
Return the pan to the oven and bake for 12–15 minutes, or until the cheesecake tops are set and the centers slightly jiggle when gently shaken.
Allow the mini cheesecakes to cool completely in the pan. Once cooled, transfer them to the refrigerator and chill for at least 30–60 minutes before serving.
If desired, whip the heavy cream with sugar and vanilla until medium peaks form. Add a dollop of whipped cream and your favorite toppings before serving.

Servings and Timing

Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Bake Time: 20–25 minutes total
Chill Time: 30–60 minutes
Total Time: Approximately 1 hour 30 minutes

Variations

Double Chocolate: Stir mini chocolate chips into the brownie batter for extra richness.

Berry Swirl: Add a spoonful of raspberry or strawberry puree to the cheesecake layer and gently swirl before baking.

Salted Caramel: Drizzle salted caramel sauce over the chilled cheesecakes and sprinkle lightly with sea salt.

Oreo Style: Press a chocolate sandwich cookie into the brownie layer before adding the cheesecake filling.

Peanut Butter Twist: Swirl a small spoonful of peanut butter into the cheesecake batter for a nutty flavor boost.

Storage/Reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 4–5 days. For best results, add whipped cream or fresh toppings just before serving.

These cheesecakes can also be frozen without toppings. Wrap them individually and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating is not recommended, as they are best enjoyed chilled.

FAQs

Can I use a boxed brownie mix instead of making the brownie layer from scratch?

Yes, you can substitute the homemade brownie batter with prepared boxed brownie mix. Simply fill each muffin cup with a small amount before baking.

How do I prevent cracks in the cheesecake layer?

Avoid overmixing the batter and do not overbake. Remove the cheesecakes when the centers still have a slight jiggle.

Can I make these ahead of time?

Absolutely. These mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.

Do I need to use full-fat cream cheese?

Full-fat cream cheese gives the best texture and flavor, but reduced-fat can be used if preferred.

How do I know when they are done baking?

The edges should look set, and the centers should slightly jiggle when gently shaken. They will firm up as they cool.

Can I make these in a mini muffin pan?

Yes, you can use a mini muffin pan for bite-sized versions. Reduce the baking time accordingly.

Why did my brownie layer turn out dry?

Overbaking can cause dryness. Bake just until set, as the brownie layer will continue to cook slightly when returned to the oven.

Can I add mix-ins to the cheesecake batter?

Yes, small chocolate chips, crushed cookies, or citrus zest can be added for extra flavor.

Do I need to use paper liners?

Paper liners make removal easier, but you can also grease the pan thoroughly if you prefer not to use them.

Can I freeze them with toppings?

It’s best to freeze them plain and add toppings after thawing for the freshest taste and texture.

Conclusion

Brownie Bottom Mini Cheesecakes are a delightful dessert that combines rich chocolate and creamy cheesecake in perfectly portioned servings. Easy to prepare and endlessly customizable, they’re ideal for gatherings, celebrations, or simply satisfying a sweet craving. Once you try them, they’re sure to become a favorite in your dessert rotation.