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Brownie bottom mini cheesecakes topped with chocolate drizzles and berries.

Brownie Bottom Mini Cheesecakes

Enjoy a rich brownie base topped with creamy cheesecake in these delightful mini desserts, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup brownie mix
  • 2 tablespoons butter, melted
  • 1 large egg
Cheesecake Filling
  • 8 oz cream cheese, softened Room temperature for easy mixing.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream Adds creaminess to the filling.
  • 1 large egg
  • 1/4 cup chocolate chips For sprinkling before serving.
  • 1/2 cup chocolate ganache For drizzling before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, combine the brownie mix, melted butter, and egg until well blended.
  3. Scoop a tablespoon of the brownie mixture into each muffin liner, pressing it down to form the base.
Cheesecake Filling
  1. In another bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla, mixing until well combined.
  2. Add the sour cream and the second egg, blending until smooth and creamy.
  3. Pour the cheesecake mixture over the brownie layer in each liner.
Baking
  1. Bake for 20-25 minutes, or until the cheesecakes are set.
  2. Let the cheesecakes cool completely, then drizzle with chocolate ganache and sprinkle with chocolate chips before serving.

Notes

To ensure a smooth filling, avoid overmixing. Store leftover cheesecakes in an airtight container in the refrigerator for up to a week or freeze for longer storage.