Name: Mini Brownie Bottom Cheesecakes
Prep time: 20 min
Cook time: 25 min
Total time: 145 min
Ingredients: 1 box brownie mix (plus ingredients called for on the box — usually eggs, oil, water) (Follow directions on the box.); 1 cup cream cheese, room temperature (Full-fat yields the best texture.); 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 cup sour cream (Greek yogurt can be used as a substitute.); 1/4 cup chocolate chips (optional) (For topping or folding into batter.)

I still remember the first time I pulled a tray of these from the oven — fudgy brownie bottoms peeking out from creamy, tangy cheesecake tops. Mini Brownie Bottom Cheesecakes are what you make when you want a dessert that’s both decadent and easy: familiar boxed-brownie convenience topped with a silky cheesecake that bakes in under 30 minutes. They’re perfect for potlucks, weekday treats, or when you want an impressive dessert without fuss. If you like portable bites with big flavor, this is your go-to. For more ideas on small-format cheesecakes, check this easy mini cheesecakes guide that inspired my batch-sizing approach.

Why you’ll love this dish

These mini cheesecakes combine two universally beloved desserts into one neat package. The brownie base stays slightly fudgy while the cheesecake layer becomes satin-smooth. You get contrast in texture and flavor — deep chocolate, creamy tang, and just the right amount of sweetness — all in one bite.

Quick and approachable: using a boxed brownie mix keeps prep time short.
Crowd-pleasing: kids and adults love the combo; perfect for parties.
Make-ahead friendly: they chill well, so you can bake them the day before.

"I served a platter at a family reunion and they vanished faster than I could refill the tray — tiny, rich, and addictively good."

These are ideal when you want a showstopping dessert with minimal technique. If you want more compact cheesecake options for events, see this mini cheesecake recipe collection for plating and portion ideas.

How this recipe comes together

Short overview so you know what to expect:

Prep the muffin tin and make the brownie batter per the box.
Spoon a small layer of brownie batter into each cup to form a base.
Whip a smooth cheesecake filling from room-temperature cream cheese, sugar, eggs, and sour cream.
Top the brownie bases with the cheesecake filling and bake until edges are set.
Chill thoroughly so the texture firms and flavors meld.

This process is forgiving: the brownie bottom cooks beneath the cheesecake, so exact thickness isn’t critical. Aim for about a tablespoon of brownie batter per cup so the brownie doesn’t overwhelm the cheesecake.

What you’ll need

1 box brownie mix (plus ingredients called for on the box — usually eggs, oil, water)
1 cup cream cheese, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
1/4 cup chocolate chips (optional; for topping or folding into batter)

Notes and substitutions:

Cream cheese: full-fat yields the best texture. Neufchâtel can be used for lower fat, but expect a slightly softer set.
Sour cream adds silkiness and tang; Greek yogurt (full-fat) can be a swap in a pinch.
Chocolate chips: fold a few into the filling or sprinkle on top for a pretty finish.

Step-by-step instructions

Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with paper liners. Set aside.
Make brownie batter: Prepare the boxed brownie mix following package directions. Use the batter immediately.
Form brownie bases: Scoop about 1 tablespoon of brownie batter into each muffin cup. Spread gently to form a thin base; don’t press too hard.
Whip cheesecake filling: In a mixing bowl, beat room-temperature cream cheese with the sugar and vanilla until smooth and free of lumps. Scrape the bowl as needed.
Add eggs: Add the eggs one at a time, mixing just until incorporated after each one.
Stir in sour cream: Fold in the sour cream until the filling is silky. Mix gently — avoid overbeating to keep the filling from trapping air and cracking.
Fill cups: Spoon or pour the cheesecake mixture over the brownie layer, filling each cup almost to the top. If using, scatter a few chocolate chips on each.
Bake: Bake for 20–25 minutes. The edges should look set while the centers remain slightly wobbly.
Cool: Transfer the pan to a wire rack. Let the minis cool to room temperature, then refrigerate for at least 2 hours to fully set.
Remove: Run a small knife around each cup before lifting out with a spoon or removing the liner for clean edges.

Tip: If you prefer a browner top, pop them under the broiler for 20–30 seconds at the end — watch closely.

Best ways to enjoy it

Serve these chilled or just off the fridge so the cheesecake is firm but creamy. Ideas:

Plate three minis on dessert saucers with a dusting of powdered sugar and a raspberry.
Offer a small scoop of vanilla ice cream and a drizzle of warm chocolate sauce for a play on hot-and-cold.
For a party platter, top some with chopped toasted nuts, others with sea salt and caramel, and a few with fresh berries.

For inspiration on presentation and more small-portion cheesecake ideas, this easy mini cheesecake inspiration has useful plating tips.

Storage and reheating tips

Refrigeration:

Store in an airtight container in the fridge for up to 4–5 days.
If stacking, separate layers with parchment to avoid sticking.

Freezing:

Freeze on a tray until firm, then transfer to a freezer-safe container for up to 2 months.
Thaw in the fridge overnight before serving.

Safety note: because these contain eggs and dairy, keep them refrigerated and discard if left at room temperature for more than 2 hours.

Pro chef tips

Soften the cream cheese properly: room temperature is key for a lump-free filling. If it’s still cold, beat longer in short bursts.
Avoid overmixing: that preserves a smooth texture and prevents cracks.
Portioning: use a small cookie scoop for consistent brownie bases; the same scoop works for the cheesecake layer for even sizes.
Prevent cracks: cool in the turned-off oven with the door slightly ajar for 10 minutes if you want an extra gentle temperature drop.

For troubleshooting on texture and bake times with mini formats, check this mini cheesecake troubleshooting guide with timing adjustments.

Creative twists

Peanut butter swirl: fold 2 tbsp creamy peanut butter into half the cheesecake batter and swirl over the chocolate base.
Mint-chocolate: add 1/4 tsp peppermint extract to the filling and garnish with crushed peppermint candies.
Espresso kick: mix 1 tsp instant espresso into the brownie batter for a mocha profile.
Gluten-free: use a gluten-free boxed brownie mix to make these gluten-free-friendly.

Your questions answered

Q: How long does prep and total time take?
A: Active prep is about 15–20 minutes. Bake time is 20–25 minutes. Chill at least 2 hours. Plan roughly 3 hours from start to chilled-ready.

Q: Can I make them without a boxed brownie mix?
A: Yes. Use your favorite homemade brownie batter and portion a tablespoon per cup. Baking time is the same since the cheesecake layer controls the finish.

Q: Why did my cheesecake top crack?
A: Overbeating, high temperature, or chilling too rapidly can cause cracks. Beat gently, watch the bake time (edges set, center slightly wobbly), and cool gradually.

Q: Can I freeze after baking?
A: Yes — see storage section. Freeze solid first, then store airtight. Thaw in fridge before serving.

Conclusion

If you want a reliably delicious, portable dessert that’s fast to make and always appreciated, these mini brownie bottom cheesecakes deliver. For a tried-and-true recipe that follows the same brownie-bottom idea, see this Brownie Bottom Mini Cheesecakes – Completely Delicious for another take. For step-by-step photos and alternative serving ideas, check this version at Brownie Bottom Mini Cheesecakes – Bake or Break.