Brownie Bottom Mini Cheesecakes

Fudgy brownies meets creamy cheesecake in these fun individual treats!

Brownie Bottom Mini Cheesecakes

The idea for these brownie-bottomed mini cheesecakes came to me a few weeks ago and I haven’t been able to get them out of my mind. The only solution? Get in the kitchen and make them a reality!

After a few batches to get the ratios right for an even dozen mini cheesecakes, I landed on this recipe. On the bottom is a from-scratch homemade brownie covered with a simple 4-ingredient layer of cheesecake. It’s about half brownie / half cheesecake and it’s completely irresistible.

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Top these cheesecakes however you like, with a pillow of whip cream and a drizzle of chocolate (like I did), or simply spoon over some warmed preserves or caramel sauce.

Brownie Bottom Mini Cheesecakes

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 a plate. Let sit at room temperature for about 15-20 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.

Brownie Bottom Mini Cheesecakes

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Brownie Bottom Mini Cheesecakes

Fudgy brownies meets creamy cheesecake in these fun individual treats!

Ingredients:

Brownie layer:

  • 1/4 cup (56 grams) unsalted butter
  • 1/4 cup bittersweet chocolate chips or 1 1/2 oz chopped chocolate
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/3 cup (40 grams) all-purpose flour

Cheesecake layer:

  • 16 ounces (2 packages, 455 grams) cream cheese, softened to room temperature
  • 1 large egg
  • 1/3 cup (66 grams) granulated sugar
  • 1 teaspoon vanilla extract

Topping (optional):

  • 1 cup (250 ml) heavy whipping cream
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • Chocolate sauce
  • Fresh raspberries or strawberries

Directions:

Brownie layer:

  1. Preheat oven to 350 degrees F. Line a regular muffin pan with paper cupcake liners or grease well with nonstick spray.
  2. In a small saucepan melt chocolate and butter until smooth.
  3. Remove from heat and stir in sugar.
  4. Add egg and vanilla extractand stir until smooth.
  5. Fold in salt and flour.
  6. Divide brownie batter between the 12 muffin cups. Bake until brownies just appear set, about 10 minutes. Set aside.

Add cheesecake layer:

  1. With an electric mixer, beat together the cream cheese, egg, sugar and vanilla until smooth.
  2. Spoon over brownie bottoms, filling cups just over 3/4 cup full.
  3. Bake until tops appear dry and centers barely jiggle when shaken, about 12-15 minutes.
  4. Let cups cool completely, about 1 hour at room temperature or chilled in the fridge for 30 minutes.

Add topping:

  1. Beat heavy whipping cream, sugar, and vanilla extract to medium peaks. Spoon or pipe on top of mini cheesecakes.
  2. Drizzle with chocolate sauce and top with berries.
  3. Cheesecakes should be stored in the fridge.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email [3], or take a photo and tag it on instagram [4] with #completelydelicious [5].


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