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Mini Brownie Bottom Cheesecakes with rich chocolate brownie base and creamy topping

Mini Brownie Bottom Cheesecakes

Delicious bite-sized desserts combining fudgy brownie bases with creamy cheesecake tops, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the brownie base
  • 1 box brownie mix (plus ingredients called for on the box — usually eggs, oil, water) Follow directions on the box.
For the cheesecake filling
  • 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.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
  2. Prepare the boxed brownie mix following package directions. Use the batter immediately.
  3. Scoop about 1 tablespoon of brownie batter into each muffin cup. Spread gently to form a thin base.
Cheesecake Filling
  1. In a mixing bowl, beat room-temperature cream cheese with the sugar and vanilla until smooth and free of lumps.
  2. Add the eggs one at a time, mixing just until incorporated after each one.
  3. Fold in the sour cream until the filling is silky.
Baking
  1. Spoon or pour the cheesecake mixture over the brownie layer, filling each cup almost to the top.
  2. If using, scatter a few chocolate chips on each.
  3. Bake for 20–25 minutes until edges look set and centers remain slightly wobbly.
  4. Let the minis cool to room temperature, then refrigerate for at least 2 hours to fully set.
  5. Run a small knife around each cup before lifting out with a spoon or removing the liner for clean edges.

Notes

Serve chilled or just off the fridge for best texture. Store in an airtight container in the fridge for up to 4–5 days. Freeze for up to 2 months and thaw in the fridge overnight.