Jump to Recipe Print RecipeThere’s something magical about the combination of brownie and cheesecake. When I first tasted Brownie Bottom Mini Cheesecakes, I was hooked by their rich, fudgy base and creamy topping. These delightful mini desserts are not only easy to make but also a surefire hit for any gathering, allowing you to impress your guests without spending hours in the kitchen. Each bite delivers a heavenly blend of textures, while the glossy chocolate ganache adds a touch of elegance that you won’t want to miss. Perfect for parties or cozy nights at home, these brownies in cheesecake disguise will make you the star of any dessert table. Are you ready to elevate your dessert game? Let’s dive into this irresistible recipe together! Why Are Brownie Bottom Mini Cheesecakes Irresistible? Decadent toppings like glossy chocolate ganache elevate these mini cheesecakes, making them visually stunning. Fudgy goodness meets creamy texture in each bite, ensuring the best dessert experience. Easy to make—these treats come together quickly, leaving you time to relax or entertain. They’re perfect for sharing at parties or keeping all to yourself for those cozy nights in. For flexible variations, try adding fruit or different types of chocolate for a unique twist. After you’ve mastered these, consider making some delicious Hot Fudge Brownie treats for the ultimate dessert spread! Brownie Bottom Mini Cheesecake Ingredients For the Brownie Base • Brownie Batter – Rich base provides density and chocolate flavor; you can use homemade or a quality boxed mix. For the Cheesecake Layer • Cream Cheese (8 oz) – Essential for a creamy cheesecake layer; use full-fat and soften at room temperature for the best results. • Granulated Sugar (1/4 cup) – Sweetens cheesecake and balances the tanginess of the cream cheese. • Egg (1 large) – Binds the cheesecake, ensuring it sets without cracks. • Vanilla Extract (1 teaspoon) – Enhances flavor depth in the cheesecake. • Heavy Cream (2 tablespoons) – Adds richness and creaminess to the cheesecake batter. For the Ganache Topping • Semi-Sweet Chocolate Chips (1/3 cup) – Used to make ganache for a rich, chocolate topping that pairs perfectly with the brownie base. • Heavy Cream (3 tablespoons) – Necessary for creating a smooth ganache consistency. For Garnishing • Mini Chocolate Chips (1/4 cup) – Adds texture and visual appeal on top of the cheesecakes. Enjoy crafting your Brownie Bottom Mini Cheesecakes with these simple ingredients and indulge in a delightful dessert experience! Step‑by‑Step Instructions for Brownie Bottom Mini Cheesecakes Step 1: Preheat and Prepare the Muffin Tin Begin by preheating your oven to 325°F (163°C). Line a muffin tin with paper liners, ensuring they are well-prepared for easy removal later. Lightly spray each liner with cooking spray to prevent sticking. This step is crucial as it sets the foundation for your Brownie Bottom Mini Cheesecakes, ensuring they bake beautifully and release effortlessly. Step 2: Create the Brownie Base Prepare your brownie batter, whether homemade or from a quality boxed mix. Scoop about 1 tablespoon of brownie batter into each lined muffin cup, spreading it evenly to cover the bottom. Place the muffin tin in the preheated oven and bake for 8–10 minutes until just set but still fudgy. Keep an eye on them; they should be firm to the touch without overcooking. Step 3: Mix the Cheesecake Batter While the brownie bases cool slightly, move on to preparing the cheesecake layer. In a large mixing bowl, beat 8 oz of softened cream cheese until smooth and creamy. Add 1/4 cup of granulated sugar, 1 large egg, 1 teaspoon of vanilla extract, and 2 tablespoons of heavy cream. Mix until the cheesecake batter is silky and well combined, giving it a delightful flavor to complement the brownie base. Step 4: Assemble the Cheesecakes Once your brownie bases are ready, carefully pour the cheesecake mixture over them, dividing it evenly among the muffin cups. Lightly tap the muffin tin on the counter to remove any air bubbles, which helps to create a smooth surface for your Brownie Bottom Mini Cheesecakes. The combination of creamy cheesecake and fudgy brownie will be irresistible! Step 5: Bake the Mini Cheesecakes Return the muffin tin to the oven and bake the mini cheesecakes for 15–18 minutes. Keep an eye on them; they’re done when the centers are just set but still slightly jiggly. This ensures a creamy texture. Allow the cheesecakes to cool in the pan for about 10 minutes, then carefully transfer them to a wire rack to chill completely for at least 2 hours. Step 6: Make the Chocolate Ganache To prepare the rich chocolate ganache, heat 3 tablespoons of heavy cream in a small saucepan until steaming but not boiling. Remove from heat and pour it over 1/3 cup of semi-sweet chocolate chips in a bowl. Let the mixture sit for a minute, then stir until smooth and glossy. This ganache will elevate your Brownie Bottom Mini Cheesecakes further, adding a luxurious finish. Step 7: Top and Serve Once the mini cheesecakes have chilled completely, spoon the chocolate ganache over each cheesecake, letting it drizzle down the sides for a beautiful presentation. To finish, sprinkle mini chocolate chips on top for added texture and visual appeal. Now your Brownie Bottom Mini Cheesecakes are ready to dazzle at any gathering or treat yourself at home! Make Ahead Options These Brownie Bottom Mini Cheesecakes are perfect for meal prep enthusiasts! You can make the brownie base up to 24 hours in advance; just bake and cool them as directed, then store them in an airtight container at room temperature. Additionally, you can prepare the cheesecake batter and refrigerate it for up to 3 days. When you’re ready to finish the recipe, simply pour the cheesecake batter over the brownie bases and bake as instructed. This not only saves time but also allows the flavors to meld beautifully, ensuring that your mini cheesecakes stay just as delicious as if made fresh that day! Enjoy the convenience without sacrificing quality! Storage Tips for Brownie Bottom Mini Cheesecakes Fridge: Store your Brownie Bottom Mini Cheesecakes in an airtight container for up to 5 days. This keeps them fresh and delicious for snacking! Freezer: You can freeze the cheesecakes without the ganache for up to 2 months. Wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container. Thawing: To enjoy your frozen treats, thaw them in the refrigerator overnight. Once thawed, top with freshly made ganache before serving for a delightful finish. Reheating: If desired, you can gently warm a cheesecake in the microwave for a few seconds to restore its creamy texture. Enjoy! Brownie Bottom Mini Cheesecakes Variations Why not add your own twist to these delightful mini cheesecakes? There are so many ways to customize their flavors and presentation! Fruit Topping: Top with fresh fruits like raspberries or strawberries for a delightful burst of freshness. The contrast between the rich chocolate and fruity acidity is simply blissful. Nutty Crunch: Add chopped nuts, such as pecans or walnuts, on top or within the brownie base for an extra crunch. The nuts will complement the fudge beautifully and elevate the texture. Caramel Swirl: Drizzle caramel sauce over the ganache before it sets for a decadent caramel-chocolate combo. It adds a sweet surprise that everyone will adore! Flavored Extracts: Swap vanilla extract for almond or mint to infuse unique flavors into your cheesecake layer. Experimenting with different extracts can take these mini treats to a whole new level! Chocolate Variations: Try using milk or white chocolate chips for a different ganache flavor. The sweetness of milk chocolate or the creaminess of white chocolate will give a delightful twist. Coffee Infusion: Mix a bit of espresso powder into the cheesecake batter for a rich, coffee-flavored cream that pairs wonderfully with chocolate. Perfect for coffee lovers craving a sophisticated taste! Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the brownie batter for a slightly spicy edge. This unexpected flavor combination can really surprise and delight your guests. Cookie Crust: Swap out the brownie base for crushed chocolate cookies mixed with butter for a crunchy, cookie-flavored base. If you’re craving a lighter dessert, consider topping these with a zesty yogurt layer instead. Ready to customize your dessert masterpiece? Once you’ve conquered these variations, you might want to try your hand at making a fabulous Hot Fudge Brownie as well! Each of these variations will help ensure your Brownie Bottom Mini Cheesecakes remain an exciting treat every time! What to Serve with Brownie Bottom Mini Cheesecakes? Indulging in these mini cheesecakes invites the spirit of a charming gathering or a cozy evening, where every bite speaks of comfort and joy. Fresh Berries: Light, sweet, and vibrant, berries like strawberries or raspberries add a refreshing contrast to the rich cheesecakes. Whipped Cream: Fluffy and sweetened whipped cream is the perfect companion, balancing the density of the brownies with airy delight. Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully against the fudgy brownie bottom, creating an irresistible combination of temperatures and textures. Coffee: A warm cup of coffee elevates the experience, complementing the chocolatey goodness and enhancing the dessert’s rich flavors. Chocolate Sauce Drizzle: Adding a drizzle of chocolate sauce on top takes indulgence to new heights, intensifying the chocolate experience without overpowering. Nutty Toppings: Chopped pecans or walnuts add a crunchy contrast that enriches the texture and flavors, making each bite more exciting. Sparkling Water: A refreshing sparkling water with lemon or lime enhances the taste without overshadowing the mini cheesecakes, providing a delightful palate cleanser. Caramel Sauce: Sweet caramel sauce drizzled over the top adds a rich, buttery flavor that complements the chocolate and cheesecake layers beautifully. Mint Leaves: A few fresh mint leaves as a garnish offer a pop of color and a fragrant freshness that brightens the dessert’s richness. Expert Tips for Brownie Bottom Mini Cheesecakes Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for a smooth cheesecake layer. Cold cream cheese won’t blend properly and can create lumps. Keep It Jiggy: Avoid overbaking your mini cheesecakes; they should have a slight jiggle in the center when you take them out. This guarantees that lovely creamy texture we’re all after! Chill for Flavor: For the best flavor and texture, chill your cheesecakes overnight. This allows the flavors to meld beautifully, enhancing your Brownie Bottom Mini Cheesecakes. Use Quality Chocolate: Choose high-quality chocolate chips for your ganache. The better the chocolate, the richer and more decadent your topping will be, making each bite a delight. Prevent Sticking: Always use paper liners and spray them lightly. This will help ensure your mini cheesecakes release easily, giving you a gorgeous presentation every time! Experiment with Toppings: Feel free to get creative! Fresh fruits, flavored extracts, or different chocolate types can give you fun variations on your delicious Brownie Bottom Mini Cheesecakes. Brownie Bottom Mini Cheesecakes Recipe FAQs What type of brownie batter should I use for the base? You can use either homemade brownie batter or a quality boxed mix. Both options will provide a rich, fudgy base for your cheesecake. If you’re making it from scratch, look for a recipe that includes good chocolate, as it greatly enhances the flavor of the mini cheesecakes. How should I store leftover Brownie Bottom Mini Cheesecakes? To keep your mini cheesecakes fresh, store them in an airtight container in the refrigerator for up to 5 days. This method ensures they remain delicious and ready to enjoy. If you need to store them for longer, I’ll tell you how to freeze them in a moment! Can I freeze these mini cheesecakes, and if so, how? Absolutely! You can freeze your Brownie Bottom Mini Cheesecakes (without the ganache) for up to 2 months. Just wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight. Once thawed, spoon on some freshly made ganache to restore that decadent topping. What if my cheesecake cracks while baking? If you find cracks in your mini cheesecakes, don’t worry too much! This can happen if they’re overbaked or if the oven temperature is too high. Be sure to pull them out when they still have a slight jiggle in the center for that perfect creamy texture. Also, make sure to beat your cream cheese until super smooth before mixing in other ingredients; lumps can lead to cracks. Can I make these mini cheesecakes gluten-free? Certainly! You can use a gluten-free brownie mix for the base and be sure to check that the chocolate chips used in the ganache are also gluten-free. This way, you can enjoy the rich flavor of Brownie Bottom Mini Cheesecakes without the gluten! Are there any ingredients I should be careful about if I’m serving these to guests? Yes, it’s always best to be cautious about allergies. The main allergens in this recipe include dairy (from cream cheese and heavy cream) and eggs. If you’re serving guests who might have allergies, consider offering an alternative that caters to their dietary restrictions, such as vegan cream cheese and egg substitutes, to ensure everyone can enjoy these delightful treats. Decadent Brownie Bottom Mini Cheesecakes for Sweet Indulgence No ratings yet These Brownie Bottom Mini Cheesecakes combine rich, fudgy brownies with creamy cheesecake, creating an irresistible dessert treat for any gathering. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 28 minutes minsChilling Time 2 hours hrsTotal Time 2 hours hrs 48 minutes mins Servings: 12 cheesecakesCourse: DessertCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Brownie BaseBrownie Batter Homemade or a quality boxed mixFor the Cheesecake Layer8 oz Cream Cheese Full-fat, softened at room temperature1/4 cup Granulated Sugar Balances the tanginess of the cream cheese1 large Egg Binds the cheesecake1 teaspoon Vanilla Extract Enhances flavor2 tablespoons Heavy Cream Adds richness to the cheesecake batterFor the Ganache Topping1/3 cup Semi-Sweet Chocolate Chips Used for rich ganache3 tablespoons Heavy Cream For smooth ganache consistencyFor Garnishing1/4 cup Mini Chocolate Chips Adds texture and visual appeal Equipment muffin tinMixing Bowlsmall saucepan Method Step-by-Step InstructionsPreheat your oven to 325°F (163°C) and line a muffin tin with paper liners, lightly spraying each liner with cooking spray.Prepare your brownie batter and scoop about 1 tablespoon into each muffin cup, spreading evenly. Bake for 8-10 minutes until just set.Beat the cream cheese until smooth, then add sugar, egg, vanilla, and heavy cream. Mix until silky and well combined.Pour the cheesecake mixture over the brownie base, dividing evenly among the cups. Tap to remove air bubbles.Bake for 15-18 minutes until centers are just set but still jiggly. Cool for 10 minutes, then chill for at least 2 hours.Heat heavy cream until steaming, then pour over the chocolate chips. Let sit and stir until smooth to make ganache.Spoon ganache over each cheesecake and sprinkle with mini chocolate chips before serving. Nutrition Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg NotesEnsure cream cheese is at room temperature for the best blending. Chill overnight for better flavor development. Tried this recipe?Let us know how it was!
