Brownie Bottom Mini Cheesecakes combine two classic desserts into a single bite-sized treat. These indulgent cheesecakes feature a rich, fudgy brownie base topped with a creamy cheesecake layer and finished with mini chocolate chips for extra decadence. Perfect for parties, gatherings, or simply satisfying a sweet craving, these mini cheesecakes are easy to make and sure to impress.

Ingredients

For the Brownie Base:

• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ teaspoon salt

For the Cheesecake Layer:

• 12 oz cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• ¼ cup sour cream

For the Topping:

• ½ cup mini chocolate chips

Directions

1. Preheat and Prepare:

• Preheat oven to 325°F (163°C).
• Line a 12-cup muffin tin with cupcake liners for easy removal.

2. Make the Brownie Base:

• In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
• Add the egg and vanilla extract, mixing well.
• Stir in cocoa powder, flour, and salt, combining until a smooth brownie batter forms.

3. Bake the Brownie Layer:

• Divide the brownie batter evenly among the 12 muffin cups, using about 1 tablespoon per cup.
• Bake for 6-7 minutes, just until the tops start to set. Remove from the oven and set aside.

4. Prepare the Cheesecake Batter:

• In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Add the vanilla extract, egg, and sour cream, mixing until fully combined and lump-free.

5. Assemble and Bake:

• Spoon the cheesecake batter over the partially baked brownie bases, filling each muffin cup almost to the top.
• Return the muffin tin to the oven and bake for 15-18 minutes, or until the cheesecake centers are just set and slightly firm to the touch.

6. Cool and Chill:

• Let the mini cheesecakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack.
• Refrigerate for at least 2 hours (or overnight for the best texture).

7. Add Toppings and Serve:

• Once chilled, top each cheesecake with mini chocolate chips before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes + chilling

Servings: 12 mini cheesecakes

Calories: 220 kcal per serving

Tips for the Best Mini Cheesecakes

• For an extra fudgy brownie layer, slightly underbake the base before adding the cheesecake batter. This keeps it soft and rich.
• Chill overnight for the best flavor and texture. Cheesecake always tastes better the next day!
• Use room-temperature cream cheese to ensure a smooth, lump-free cheesecake batter.
• Top with additional toppings like caramel drizzle, crushed cookies, or even whipped cream for an extra indulgent treat.

Brownie Bottom Mini Cheesecakes are the perfect dessert for chocolate and cheesecake lovers alike. Whether you serve them at a party or keep them for yourself, they are sure to be a hit!