Why You’ll Love This Recipe
- Two Desserts in One: Enjoy the best of both worlds with a brownie base and a creamy cheesecake topping.
- Perfectly Portion-Sized: These mini cheesecakes are great for serving at parties or as an individual treat.
- Customizable: Try different variations like raspberry swirl or peanut butter chocolate for a fun twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownie Bottom:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
- Optional: whipped cream and chocolate shavings for garnish
Directions
Step 1: Prepare the Brownie Bottom
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a microwave-safe bowl, melt the butter. Stir in the sugar, eggs, and vanilla extract until well combined.
- Mix in the cocoa powder, flour, and salt until the batter is smooth.
- Spoon about a tablespoon of brownie batter into each muffin cup, filling them halfway.
Step 2: Make the Cheesecake Filling
- In a separate bowl, beat the cream cheese until smooth.
- Add the sugar, egg, and vanilla extract, and mix until well incorporated.
- Spoon a tablespoon of cheesecake filling over the brownie layer in each muffin cup.
Step 3: Bake and Cool
- Bake for 20-25 minutes, or until the cheesecake is set and the edges are slightly golden.
- Let them cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
Step 4: Add the Topping
- In a microwave-safe bowl, melt the chocolate chips and vegetable oil together, stirring until smooth.
- Drizzle the melted chocolate over each mini cheesecake or spread it evenly to cover the tops.
- Garnish with whipped cream and chocolate shavings if desired.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 40 minutes
Variations
- Raspberry Swirl: Add a spoonful of raspberry jam to the cheesecake filling and swirl it with a toothpick before baking.
- Peanut Butter Chocolate: Mix 1/4 cup peanut butter into the brownie batter for a peanut butter twist.
- Mint Chocolate Chip: Add a teaspoon of peppermint extract to the cheesecake filling and fold in mini chocolate chips.
Storage/Reheating
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
FAQs
Can I use a different type of chocolate for the brownie batter?
Yes! Dark or white chocolate can be used, but you may need to adjust the sweetness.
Can I make these ahead of time?
Yes, these mini cheesecakes can be made ahead and stored in the fridge for up to 3 days.
Can I freeze these mini cheesecakes?
Yes, freeze them in an airtight container for up to 2 months. Let them thaw in the fridge before serving.
Conclusion
Brownie Bottom Mini Cheesecakes are a rich and creamy dessert that combines two favorites into one bite-sized treat. Whether you’re making them for a party, holiday, or just a sweet craving, they’re sure to impress. Try different variations, store them easily, and enjoy this delightful dessert whenever you like!
Brownie Bottom Mini Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert, Party Treats
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Brownie Bottom Mini Cheesecakes are a delightful combination of rich, fudgy brownies and creamy cheesecake, all in a bite-sized treat. Topped with a luscious chocolate drizzle, these mini cheesecakes are perfect for parties, gatherings, or as an indulgent dessert. Easy to make and customizable with different flavors, they’re sure to be a crowd-pleaser!
Ingredients
For the Brownie Bottom:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
- Optional: whipped cream and chocolate shavings for garnish
Instructions
Step 1: Prepare the Brownie Bottom
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a microwave-safe bowl, melt the butter. Stir in sugar, eggs, and vanilla extract until well combined.
- Mix in cocoa powder, flour, and salt until the batter is smooth.
- Spoon about a tablespoon of brownie batter into each muffin cup, filling them halfway.
Step 2: Make the Cheesecake Filling
- In a separate bowl, beat cream cheese until smooth.
- Add sugar, egg, and vanilla extract, and mix until fully incorporated.
- Spoon a tablespoon of cheesecake filling over the brownie layer in each muffin cup.
Step 3: Bake and Cool
- Bake for 20-25 minutes, or until the cheesecake is set and edges are slightly golden.
- Let them cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Add the Topping
- In a microwave-safe bowl, melt chocolate chips and vegetable oil together, stirring until smooth.
- Drizzle over each mini cheesecake or spread evenly to cover the tops.
- Garnish with whipped cream and chocolate shavings if desired.
Notes
- Add a spoonful of raspberry jam to the cheesecake filling for a fruity swirl.
- Mix peanut butter into the brownie batter for a peanut butter twist.
- Add peppermint extract and mini chocolate chips for a mint chocolate version.
