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Brownie Bottom Mini Cheesecakes
Benchi

Brownie Bottom Mini Cheesecakes: The Ultimate Dessert Mashup

These Brownie Bottom Mini Cheesecakes feature a rich, fudgy brownie base topped with a smooth, creamy cheesecake filling. An easy, perfectly portioned dessert that's perfect for parties, potlucks, and satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1/2 cup unsalted butter (melted)
  • 1/2 cup granulated sugar
  • 1 large egg (at room temperature)
  • 1/4 cup all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 8 oz cream cheese (softened to room temperature)
  • 1/4 cup granulated sugar
  • 1 large egg (at room temperature)
  • 2 tbsp sour cream (at room temperature)
  • 1/2 tsp vanilla extract

Equipment

  • 12-cup standard muffin tin

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
  2. Make the brownie batter: In a medium bowl, whisk together the melted butter and 1/2 cup of sugar. Beat in the egg and 1/2 tsp vanilla extract.
  3. In a small bowl, combine the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  4. Spoon about 1.5 tablespoons of brownie batter into each muffin liner and press it into an even layer.
  5. Bake the brownie bottoms for 10 minutes.
  6. While the brownies bake, prepare the filling: In a large bowl, beat the softened cream cheese and 1/4 cup of sugar with an electric mixer until smooth.
  7. Add the egg, sour cream, and 1/2 tsp vanilla extract. Beat on low speed until just combined.
  8. Remove the pan from the oven. Pour the cheesecake filling evenly over the warm brownie crusts.
  9. Bake for 15-18 minutes, or until the edges are set and the centers have a slight wobble.
  10. Let cool completely in the muffin tin on a wire rack. Then, refrigerate for at least 4 hours or overnight before serving.