Get the Recipe:
Brownie Bottom Mini Cheesecakes
Brownie Bottom Mini Cheesecakes combine cheesecake and brownies into a bite-size treat!
Ingredients
For the brownie crust:
- 1/4 cup (56 g) unsalted butter
- 2 ounces (56 g) semisweet chocolate
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 1/3 cup (40 g) all-purpose flour
- 1/4 teaspoon salt
For the cheesecake filling:
- 8 ounces (226 g) cream cheese, at room temperature
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons sour cream, at room temperature
- sweetened whipped cream, for garnish
- toffee bits, nuts, sprinkles, or other topping, for garnish
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Instructions
To make the brownie crust:
- Preheat oven to 350°F (175°C). Line 24 mini muffin pans with paper liners. (Or grease the cups if not using liners.)
- Place the butter and chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the butter melts and the chocolate melts when stirred. Stir well. Set aside to cool slightly.
- Combine the sugar, egg, and vanilla. Stir in the cooled chocolate mixture. Add the flour and salt, and stir just until combined.
- Divide the batter evenly among the muffin cups, using about 2 teaspoons per cup.
- Bake 6 to 8 minutes, or until slightly set. Set aside.
To make the cheesecake filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla until smooth. Mix in the sour cream.
- Divide the cheesecake batter evenly among the muffin cups, using about a scant tablespoonful per cup.
- Bake 12 to 15 minutes, or until the cheesecakes are set.
- Cool in the pan on a wire rack. Then refrigerate at least 2 hours before serving.
- If desired, top with sweetened whipped cream and other garnishes before serving. Keep refrigerated.
Notes
- Store in an airtight container in the refrigerator up to 4 days.
- Brownie crust recipe adapted from Land O'Lakes.
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