Go Back
–+ servings
Brownie Bottom Mini Cheesecakes

Irresistible Brownie Bottom Mini Cheesecakes You’ll Love

These Brownie Bottom Mini Cheesecakes combine rich brownies with creamy cheesecake, perfect for indulgence without guilt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box Brownie Mix Use a high-quality boxed mix or homemade batter for the richest flavor.
  • 1/2 cup Butter Essential for richness; substitute with vegetable oil if preferred.
For the Cheesecake Layer
  • 16 oz Cream Cheese Ensure it's fully softened to achieve a smooth, creamy consistency.
  • 1/2 cup Granulated Sugar Balances the flavors of the cheesecake with the brownie base.
  • 2 large Eggs Necessary for structure; ensure they're at room temperature for best mixing.
  • 1 tsp Vanilla Extract Adds a delightful depth to the cheesecake filling.
  • 1/4 tsp Salt Enhances overall flavor without making it salty.
For the Ganache Topping
  • 1/2 cup Heavy Cream Use for a rich, glossy finish; half-and-half can lighten the texture.
  • 1 cup Semi-Sweet Chocolate Chips Aim for at least 60% cocoa for a balanced flavor; avoid milk chocolate.

Equipment

  • Muffin tin
  • Mixing Bowl
  • Small saucepan
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Line a muffin tin with parchment or silicone liners.
  2. Prepare the brownie batter according to the package instructions. Spoon 1-2 tablespoons of the rich batter into each muffin cup.
  3. Bake for 10-12 minutes until the brownie bases are just set but still soft in the middle. Let them cool slightly afterward.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, eggs, vanilla extract, and salt.
  5. Spoon the cheesecake mixture over the brownie bases, filling each cup nearly to the top. Smooth the tops with a spoon.
  6. Bake for an additional 15-18 minutes until the cheesecake centers are just set. Allow them to cool in the pan.
  7. Heat the heavy cream in a small saucepan until simmering. Pour it over the chocolate chips in a bowl and stir until smooth.
  8. Once the mini cheesecakes have chilled, spoon the ganache over each cheesecake.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

For best results, always use room temperature ingredients and chill thoroughly before servings.

Tried this recipe?

Let us know how it was!