Brownie Bottom Mini Cheesecakes
These Brownie Bottom Mini Cheesecakes combine a fudgy brownie base with a creamy cheesecake topping, creating an irresistible dessert that's easy to make and perfect for any occasion.
Ingredients
For the Brownie Base
- 1 cup brownie mix
- 2 tablespoons butter, melted
- 1 large egg for brownie layer
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg for cheesecake mixture
- ½ cup chocolate ganache optional for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Gather all your ingredients.
Make the Brownie Base
- In a mixing bowl, combine the brownie mix, melted butter, and one egg until fully blended.
- Spoon the brownie batter into the muffin cups, filling them about halfway.
Bake the Brownie Layer
- Place the muffin tin in the preheated oven and bake for about 10 minutes or until slightly firm on top.
- Remove from the oven and let it cool slightly.
Prepare the Cheesecake Mixture
- In a separate bowl, beat the softened cream cheese, sugar, vanilla extract, and the second egg until smooth.
Assemble the Mini Cheesecakes
- Pour the cheesecake mixture over the brownie layer in each muffin cup, filling to the rim.
Bake the Cheesecakes
- Return the muffin tin to the oven and bake for another 20-25 minutes.
- The cheesecakes should be set yet slightly jiggly in the center when done.
Cool and Set
- Remove the mini cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes before transferring to the refrigerator.
Top with Ganache
- Prepare a chocolate ganache and drizzle it over the cooled cheesecakes, if desired.
Chill Before Serving
- Let the mini cheesecakes chill in the refrigerator for at least 2-3 hours or overnight.
Serve and Enjoy!
- Carefully remove the cheesecakes from the muffin tin and enjoy!
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months. Thaw in the fridge for the best texture.