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Brownie Bottom Mini Cheesecakes

Servings: 12 cheesecakes
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Fudgy brownies meets creamy cheesecake in these fun individual treats!
Brownie Bottom Mini Cheesecakes
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3 from 1 vote

Ingredients

Brownie layer:

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

Cheesecake layer:

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

Topping (optional):

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

Instructions

Brownie layer:

  • Preheat oven to 350 degrees 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 extractand stir until smooth.
  • Fold in salt and flour.
  • Divide brownie batter between the 12 muffin cups. Bake until brownies just appear set, about 10 minutes. Set aside.

Add cheesecake layer:

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

Add topping:

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

Nutrition

Calories: 347kcal, Carbohydrates: 25g, Protein: 4g, Fat: 26g, Saturated Fat: 16g, Cholesterol: 106mg, Sodium: 144mg, Potassium: 105mg, Fiber: 1g, Sugar: 21g, Vitamin A: 957IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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