Brownie Bottom Mini Cheesecakes
Fudgy brownies meets creamy cheesecake in these irresistible mini brownie bottom cheesecakes! Baked in a cupcake pan, it makes for fun individual treats that are perfect for sharing.
Indulge in the best of both worlds with these individual brownie bottom cheesecakes! On the bottom is a from-scratch homemade brownie covered with a simple 4-ingredient layer of cheesecake. It’s about half fudgy brownie, half creamy cheesecake, and they’re 100% irresistible.
Top these cheesecakes however you like— with a pillow of whipped cream, a drizzle of chocolate sauce and fresh raspberries like I’ve done here (sooo perfect), or with whatever toppings you want!
Brownie bottom cheesecake, but make it mini
Here’s why these individual brownie cheesecakes need to be your next bake:
- These mini treats are as fun to make as they are to eat, and done in under an hour!
- Fudgy brownies combined with cheesecake are a delicious match made in heaven.
- Made in a cupcake pan, they’re perfectly portioned for sharing (and they travel well too).
- Toppings are customizable, so you can dress them up for any occasion.
Looking for more individual dessert recipes? Try my Easy No-Bake Crème Brûlée or Molten Lava Chocolate Cakes.
Ingredients you’ll need
There’s only 8 basic ingredients required for this recipe, not including toppings. (See the full recipe below for a more detailed list.)
- Bittersweet or semisweet chocolate
- Full-fat cream cheese
- Butter
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Salt
baking tip:How to quickly bring cream cheese to room temperature
Cold cream cheese can result in a lumpy batter or frosting. Letting the cream cheese rest at room temperature for about 60 minutes is ideal, but in case you forget to pull it out of the fridge on time, here are a few ways to speed things up.
- Cut cream cheese into small cubes and spread out on the packaging or a plate. Let sit at room temperature for about 20-30 minutes.
- Remove cream cheese from any paper packaging but keep it in the foil packaging. Place in a bowl and cover with warm water. Let sit for about 10 minutes.
- Remove cream cheese completely from all packaging. Microwave in 10 second bursts, flipping it after each burst, for about 30-40 seconds total.
How to make these mini cheesecakes
- Prep & bake the brownie base. Melt chocolate and butter, mix in sugar, egg, vanilla, salt, and flour, then divide the brownie mixture into a lined muffin pan and bake until just set.
- Make the cheesecake layer. Beat softened cream cheese with egg, sugar, and vanilla until smooth, then spoon the cheesecake mixture over the brownie bottoms.
- Bake again. Pop the pan back in the oven until the cheesecake tops look dry and the centers jiggle slightly.
- Cool. You can serve them at room temperature, or chill them in the refrigerator for a firmer set.
- Top and serve. Keep reading for lots of toppings suggestions. And enjoy!
Topping ideas & serving suggestions
- Add a dollop or swirl of sweetened whipped cream.
- Drizzle with chocolate sauce or caramel sauce.
- Top with a spoonful of berry compote or store-bought preserves.
Recipe FAQs
This recipe uses a regular-sized muffin or cupcake pan for 12 individual servings. If you want to bake in a mini muffin or cupcake pan for 24 bite-size servings, it can be done, I just haven’t tested it. I recommend lining the pan with mini paper liners, then bake at 350°F for 5-6 minutes for the brownie layer, and 6-8 minutes once you’ve added the cheesecake filling. They’ll bake quickly, so check earlier to make sure they don’t overbake.
Yes! You can bake them a day or two in advance and store them covered in the fridge (I like them better cold anyway!). Depending on your topping(s), you may wish to add that part just before serving.
More cheesecake recipes
- The Best Classic Cheesecake
- Funfetti Cheesecake
- No-Bake Chocolate Cheesecake
- Mini Cheesecakes with Graham Cracker Crust
- No-Bake Strawberry Cheesecake Bars
Get the recipe
Brownie Bottom Mini Cheesecakes
Ingredients
Brownie layer:
- ¼ cup (56 grams) unsalted butter
- ¼ cup (43 grams) bittersweet or semi-sweet chocolate , use chopped chocolate or quality chocolate chips
- ½ cup (100 grams) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Pinch of salt
- ⅓ cup (40 grams) all-purpose flour
Cheesecake layer:
- 16 ounces (455 grams) full-fat cream cheese , softened to room temperature
- 1 large egg
- ⅓ cup (66 grams) granulated sugar
- 1 teaspoon vanilla extract
Toppings (optional):
- 1 cup (227 grams) heavy whipping cream
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- Chocolate sauce, caramel sauce or berry compote/preserves
- Fresh raspberries or strawberries
Instructions
Brownie layer:
- Preheat oven to 350°F. Line a regular muffin pan with paper cupcake liners or grease well with nonstick spray.
- In a small saucepan melt chocolate and butter until smooth. Remove from heat and stir in sugar. Add egg and vanilla extract and stir until smooth. Fold in salt and flour.¼ cup (56 grams) unsalted butter, ¼ cup (43 grams) bittersweet or semi-sweet chocolate , ½ cup (100 grams) granulated sugar, 1 large egg, ½ teaspoon vanilla extract, Pinch of salt, ⅓ cup (40 grams) all-purpose flour
- Divide brownie batter between the 12 muffin cups. Bake until brownies just appear set or dry on top, about 10 minutes. Set aside.
Add cheesecake layer:
- With an electric mixer, beat together the cream cheese, egg, sugar and vanilla until smooth.16 ounces (455 grams) full-fat cream cheese, 1 large egg, ⅓ cup (66 grams) granulated sugar, 1 teaspoon vanilla extract
- Spoon over brownie bottoms, filling cups just over 3/4 way full.
- Bake until tops appear dry and centers barely jiggle when shaken, about 12-15 minutes. Don't overbake or cheesecakes may crack upon cooling.
- Let cups cool completely, about 1 hour at room temperature or chilled in the fridge for 30 minutes.
Add toppings as desired:
- Beat heavy whipping cream, sugar, and vanilla extract to medium peaks. Spoon or pipe on top of mini cheesecakes.1 cup (227 grams) heavy whipping cream, ¼ cup (50 grams) granulated sugar, 1 teaspoon vanilla extract
- Drizzle with chocolate sauce, caramel sauce or berry compote. Top with berries if using.
- Cheesecakes should be stored in the refrigerator and will keep up to 4-5 days. If making ahead of time, don't add topping until serving if possible, or no more than 4 hours in advance.
Video
They are “mini cheesecakes” made in regular size muffin/cupcake pans, not mini muffins.
Can you please specify if the amounts and baking times are for mini cupcake pans or normal cupcake pans. The title says “Mini” and in one of the replies to the questions you say they are for full size cupcakes.
Is it possible to freeze these for a couple of days?
How many cupcakes does this recipe make?
12. A dozen.
Is there Ratios for regular size cupcakes?
This recipe is for regular sized cupcakes!
I will definitely try this, it just sounds amazing!