Name: Brownie Bottom Mini Cheesecakes
Prep time: 20 min
Cook time: 30 min
Total time: PT-490853H57M41S
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup unsweetened cocoa powder; ½ cup all-purpose flour; ¼ teaspoon salt; 16 ounces cream cheese, softened; ½ cup powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; 1 large egg; ½ cup semi-sweet chocolate chips; 2 tablespoons heavy cream; Additional chocolate chips for topping (optional)

Lush, creamy, and irresistibly decadent, these Brownie Bottom Mini Cheesecakes are the perfect bite-sized dessert that marries two classic treats in one. Imagine a rich, fudgy brownie base topped with velvety cheesecake, crowned by a glossy chocolate ganache and sprinkled with chocolate chips for a texture contrast that makes each bite sing.

Whether you’re entertaining guests, celebrating something sweet, or just indulging your own dessert cravings, these mini cheesecakes deliver the wow factor. With individual portions, there’s no slicing or serving stress—just pure satisfaction and plenty of oohs and aahs from everyone who takes a bite.

Why You’ll Love This Brownie Bottom Mini Cheesecakes

These are not your ordinary cheesecakes. First, the base is a thick, chewy brownie layer that adds a rich chocolate depth you won’t get with a graham cracker crust. Second, the mini size makes them perfect for parties, gifting, or simply enjoying in moderation.

They’re freezer-friendly, incredibly photogenic, and customizable with toppings like caramel drizzle, crushed nuts, or fresh berries. Plus, the contrast between the brownie and creamy cheesecake layers is pure magic—you get the best of both worlds in one bite.

Preparation Phase & Tools to Use

To make the perfect Brownie Bottom Mini Cheesecakes, you’ll need the right tools to ensure clean layers, easy release, and a smooth, creamy finish:

Muffin Pan with Removable Bottoms or Silicone Muffin Molds: Essential for shaping and unmolding without damaging the layers.
Electric Mixer: Ensures the cream cheese filling becomes silky smooth and lump-free.
Mixing Bowls: At least two—one for brownie batter and another for the cheesecake filling.
Measuring Cups & Spoons: Accuracy matters when baking, especially for the cheesecake texture.
Double Boiler or Microwave-Safe Bowl: For gently melting chocolate used in the ganache.
Cooling Rack & Fridge Space: These minis need to cool and set properly, so plan for chilling time.

Each tool plays a role in building those gorgeous, clean layers and luscious textures that define this dessert.

Ingredients for the Brownie Bottom Mini Cheesecakes

Unsalted Butter: Adds moisture and richness to the brownie base.
Granulated Sugar: Sweetens the brownie and helps create that classic crinkle top.
Eggs: Essential for structure and richness in both the brownie and cheesecake layers.
Vanilla Extract: Enhances flavor in both the brownie and cheesecake layers.
Cocoa Powder: Gives the brownie its deep chocolate flavor.
All-Purpose Flour: Provides structure to the brownie layer.
Salt: Balances the sweetness and enhances chocolate notes.
Cream Cheese: The star of the cheesecake layer, providing creaminess and tang.
Powdered Sugar: Sweetens the cheesecake without any graininess.
Heavy Cream: Lightens the cheesecake texture and is also used for the ganache.
Semi-Sweet Chocolate Chips: Melted for ganache and sprinkled on top for texture and taste.

How To Make the Brownie Bottom Mini Cheesecakes

Step 1: Make the Brownie Base

Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or grease a silicone mold. Melt butter and stir in sugar, cocoa powder, and salt. Add eggs and vanilla, then fold in flour. Divide the brownie batter evenly into the muffin cups and bake for 10-12 minutes. Let cool.

Step 2: Prepare the Cheesecake Layer

Using an electric mixer, beat cream cheese until smooth. Add powdered sugar, vanilla, and heavy cream. Mix until creamy and lump-free. Spoon the cheesecake batter over the cooled brownie layers and smooth the tops.

Step 3: Bake the Cheesecakes

Bake at 325°F (160°C) for about 15-18 minutes, or until centers are just set. Remove and allow to cool completely. Chill in the fridge for at least 2 hours.

Step 4: Add Ganache and Toppings

Melt chocolate chips with heavy cream to make a smooth ganache. Spoon over the chilled cheesecakes and top with more chocolate chips. Let ganache set before serving.

How to Serve and Store These Mini Cheesecakes

These cheesecakes are best served chilled. Once set, they can be topped with ganache and chocolate chips just before serving for the ultimate fresh presentation.

To store, place them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them individually wrapped in plastic and stored in a zip-top bag for up to 1 month. Thaw overnight in the fridge before serving.

Frequently Asked Questions

How do I prevent cracks in the cheesecake?

Ensure all ingredients are at room temperature before mixing. Don’t overbake—cheesecake should have a slight jiggle in the center when you remove it.

Can I use a brownie mix instead of homemade?

Absolutely. A boxed brownie mix works great and speeds things up. Just bake the base slightly less since it will bake again with the cheesecake.

What can I use instead of chocolate chips on top?

Try crushed Oreos, toffee bits, mini marshmallows, or caramel drizzle for a twist.

Can I make these without a muffin tin?

Yes! Silicone molds or mini cheesecake pans with removable bottoms work well for easy release.

How far ahead can I make them?

You can make them 2-3 days in advance and store them in the fridge. Add toppings the day you plan to serve.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend in the brownie base.

Want More Dessert Ideas with a Twist?

If you love these Brownie Bottom Mini Cheesecakes, you’ll probably enjoy these sweet favorites too:

Rose Pistachio Cheesecake Ice Cream for a floral, nutty frozen treat.
Strawberry Cheesecake Dump Cake for an effortless fruit-meets-cream dessert.
Peanut Butter Chocolate Chip Cookie Cups that are rich, gooey, and snackable.
Pecan Pie Lasagna for layered nutty indulgence.
Chocolate Caramel Toffee Crunch Cake if you crave decadent texture and crunch.

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And let me know in the comments how yours turned out. Did you add crushed candy bars or a swirl of caramel? Maybe a sprinkle of sea salt on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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