How To Make Easy Brownie Bottom Mini Cheesecake

Craving a rich, chocolatey dessert that’s simple to make and perfect for any occasion? These Brownie Bottom Mini Cheesecakes combine the fudgy goodness of brownies with the creamy delight of cheesecake—all in a convenient, bite-sized treat. Whether you’re hosting a party, celebrating a special occasion, or just indulging in a sweet craving, this easy-to-follow recipe is sure to impress.

Why You’ll Love These Brownie Bottom Mini Cheesecakes

• Easy to make – Simple ingredients and straightforward steps make this recipe perfect for beginners.

• Deliciously rich – The combination of chewy brownies and creamy cheesecake creates an irresistible texture.

• Perfect for portion control – Enjoy a guilt-free dessert in individual servings.

• Great for any occasion – Ideal for parties, gatherings, or as a special treat just for you.

Ingredients You’ll Need

Brownie Layer:

• 1/2 cup unsalted butter (melted)

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1/3 cup cocoa powder

• 1/2 cup all-purpose flour

• 1/4 teaspoon salt

• 1/4 teaspoon baking powder

Cheesecake Layer:

• 8 oz cream cheese (softened)

• 1/4 cup granulated sugar

• 1 egg

• 1/2 teaspoon vanilla extract

Optional Toppings:

• Whipped cream

• Chocolate drizzle

• Fresh berries

• Crushed nuts

Step-by-Step Instructions

1. Prepare the Brownie Base

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease with non-stick spray. In a mixing bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla extract, whisking until smooth.
Sift in cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.

Spoon 1-2 tablespoons of brownie batter into each muffin cup, spreading it evenly. Bake for 8-10 minutes, until just set but not fully cooked.

2. Make the Cheesecake Filling

While the brownies bake, beat softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Scrape down the sides of the bowl to ensure everything is well combined.

3. Assemble and Bake

Remove the muffin tin from the oven. Spoon 1-2 tablespoons of cheesecake mixture over each partially baked brownie layer. Smooth the tops with the back of a spoon.

Return to the oven and bake for 12-15 minutes, or until the cheesecake layer is set and slightly firm to the touch.

4. Cool and Serve

Let the mini cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. For best results, refrigerate for at least 2 hours before serving.

5. Add Toppings

Before serving, top each mini cheesecake with whipped cream, a drizzle of chocolate, fresh berries, or crushed nuts for extra flavor and presentation.

Pro Tips for Perfect Mini Cheesecakes

• Use room-temperature ingredients – This ensures a smooth cheesecake filling.

• Do not overbake – The center should still be slightly jiggly when removed from the oven.

• Chill before serving – This enhances the flavor and texture.

• Experiment with flavors – Try adding peanut butter, caramel, or crushed cookies for a unique twist.

Storing and Freezing
Storing:

Keep mini cheesecakes in an airtight container in the refrigerator for up to 5 days.

Freezing:

Wrap each cheesecake individually in plastic wrap, then place them in an airtight container. Freeze for up to 3 months. Thaw in the fridge before serving.

Final Thoughts

These Brownie Bottom Mini Cheesecakes are the perfect fusion of two classic desserts. They are easy to make, look stunning, and taste absolutely divine. Whether you're baking for a party or simply satisfying your sweet tooth, this recipe is a must-try!