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Ten mini brownie cheesecakes in paper liners on a cooling rack with creamy vanilla tops and dark chocolate bases.
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Brownie Bottom Mini Cheesecakes

Prep Time20 minutes
Cook Time30 minutes
Total Time4 hours 50 minutes
Servings: 10 servings
Calories: 245kcal

Ingredients

  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/2 cup granulated white sugar
  • 1 large egg , room temperature (for brownie layer)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup all -purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon fine sea salt
  • 8 ounces full -fat cream cheese, softened to room temperature
  • 1/4 cup granulated white sugar (for cheesecake layer)
  • 1 large egg , room temperature (for cheesecake layer)
  • 2 tablespoons sour cream, room temperature
  • 1/2 teaspoon pure vanilla extract (for cheesecake layer)

Instructions

  • Preheat the oven to 325°F (163°C). Line 10 cups of a standard 12-cup muffin tin with paper liners.
  • In a medium mixing bowl, whisk together the melted butter and 1/2 cup sugar until well combined.
  • Add one egg and 1/2 teaspoon vanilla extract to the butter mixture, whisking until the batter is smooth and slightly glossy.
  • Sift the flour, cocoa powder, and salt into the wet ingredients. Fold gently with a spatula until no dry streaks remain.
  • Distribute the brownie batter evenly among the 10 lined muffin cups (approximately 1.5 tablespoons per cup).
  • Bake the brownie bases for 10 minutes. Remove the tin from the oven but keep the oven temperature at 325°F.
  • While the brownies are par-baking, prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until completely smooth and aerated.
  • Incorporate the second egg, sour cream, and 1/2 teaspoon vanilla extract. Mix on low speed until just combined to avoid incorporating excess air.
  • Spoon the cheesecake mixture over the warm brownie bases, filling each liner nearly to the top.
  • Return the tin to the oven and bake for 18 to 20 minutes, or until the edges of the cheesecake are set but the centers maintain a slight jiggle.
  • Allow the cheesecakes to cool in the tin at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 4 hours before serving.