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Brownie Bottom Mini Cheesecakes

These decadent Brownie Bottom Mini Cheesecakes combine two beloved desserts in one perfect bite-sized treat. A rich, fudgy brownie base forms the foundation for a silky-smooth vanilla cheesecake layer, creating an irresistible contrast in textures and flavors. Top them with a dollop of whipped cream, fresh berries, chocolate ganache, or caramel sauce for a customizable dessert experience. Perfect for parties, potlucks, or whenever you need a sophisticated yet approachable dessert that's easy to serve. These mini cheesecakes offer portion control with maximum indulgence, making them ideal for entertaining or special occasions when you want to impress without spending hours in the kitchen.

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Brownie Bottom Mini Cheesecakes - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Brownie Bottom Mini Cheesecakes - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Ensure all refrigerated ingredients (especially cream cheese and eggs) are at room temperature for a smooth, lump-free batter
Do not overmix the brownie batter, as this can make the brownies tough rather than fudgy
For the brownie layer, use high-quality chocolate for the best flavor
The mini cheesecakes should still have a slight jiggle in the center when done - they will set completely as they cool
For clean removal, refrigerate the mini cheesecakes before attempting to peel off the liners
Make these up to 3 days ahead and store in an airtight container in the refrigerator
For a slightly firmer texture, add 1 extra tablespoon of cornstarch to the cheesecake batter
If you notice the cheesecakes starting to crack during baking, place a pan of hot water on the rack below to add moisture to the oven
Use a cookie scoop to evenly distribute both batters for consistent sizing
These mini cheesecakes freeze well for up to 2 months if wrapped individually in plastic wrap and stored in an airtight container (add toppings after thawing)
Brownie Bottom Mini Cheesecakes - tertiary view

Brownie Bottom Mini Cheesecakes

These decadent Brownie Bottom Mini Cheesecakes combine two beloved desserts in one perfect bite-sized treat. A rich, fudgy brownie base forms the foundation for a silky-smooth vanilla cheesecake layer, creating an irresistible contrast in textures and flavors. Top them with a dollop of whipped cream, fresh berries, chocolate ganache, or caramel sauce for a customizable dessert experience. Perfect for parties, potlucks, or whenever you need a sophisticated yet approachable dessert that's easy to serve. These mini cheesecakes offer portion control with maximum indulgence, making them ideal for entertaining or special occasions when you want to impress without spending hours in the kitchen.

Italian Cream Stuffed Cannoncini
Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
3H
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
12 mini cheesecakes
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Brownie Bottom:
02
1/2 cup (115g) unsalted butter
03
4 oz (115g) semi-sweet chocolate, chopped
04
3/4 cup (150g) granulated sugar
05
2 large eggs, at room temperature
06
1 teaspoon vanilla extract
07
1/2 cup (60g) all-purpose flour
08
2 tablespoons (15g) unsweetened cocoa powder
09
1/4 teaspoon salt
10
For the Cheesecake Layer:
11
16 oz (450g) cream cheese, softened to room temperature
12
1/2 cup (100g) granulated sugar
13
2 large eggs, at room temperature
14
1/4 cup (60g) sour cream
15
2 teaspoons vanilla extract
16
1 tablespoon (8g) cornstarch
17
1/8 teaspoon salt
18
For Optional Toppings:
19
1 cup (240ml) heavy cream, whipped with 2 tablespoons powdered sugar
20
Fresh berries (strawberries, raspberries, blueberries)
21
Chocolate sauce or ganache
22
Caramel sauce
23
Chocolate shavings or curls
24
Crushed Oreo cookies

Instructions

01
Preheat oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners.
02
For the brownie bottom: In a medium microwave-safe bowl, combine butter and chopped chocolate. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
03
Whisk in the sugar until well combined, then add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
04
Sift in flour, cocoa powder, and salt. Fold gently until just combined, being careful not to overmix.
05
Divide the brownie batter evenly among the prepared muffin cups, filling each about 1/3 full (approximately 1.5 tablespoons per cup).
06
Bake for 10-12 minutes until just set but still slightly underbaked (they will finish baking with the cheesecake layer). Remove from oven but keep the oven on.
07
For the cheesecake layer: In a large bowl using an electric mixer, beat cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes.
08
Add sugar and beat for another 1-2 minutes until well incorporated and smooth.
09
Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
10
Mix in sour cream and vanilla extract until smooth.
11
Add cornstarch and salt, and beat on low speed until just combined. Do not overmix.
12
Spoon or pour the cheesecake batter over the par-baked brownie bottoms, filling each cup about 3/4 full.
13
Bake for 15-18 minutes, or until the edges of the cheesecakes are set but the centers still have a slight jiggle.
14
Turn off the oven, crack the door open slightly, and allow the mini cheesecakes to cool in the oven for 10 minutes (this helps prevent cracking).
15
Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours or preferably overnight.
16
Once chilled, carefully remove the cupcake liners and transfer the mini cheesecakes to a serving platter.
17
Just before serving, top with your choice of whipped cream, fresh berries, chocolate sauce, caramel sauce, chocolate shavings, or crushed cookies.