These delightful Brownie Bottom Mini Cheesecakes Recipe combines two beloved desserts into one irresistible treat.
Each mini cheesecake features a rich, fudgy brownie base topped with smooth, creamy cheesecake filling.
Perfect for parties, special occasions, or when you want portion-controlled indulgence.
The beauty of this Brownie Bottom Mini Cheesecakes Recipe lies in its perfect balance of textures and flavors.
The dense chocolate brownie provides a decadent foundation, while the light cheesecake layer adds elegance and richness.
These individual desserts are easier to serve than traditional cheesecakes and always impress guests with their professional appearance.
When I First Introduced To
I discovered this Brownie Bottom Mini Cheesecakes Recipe during a family gathering when my aunt served these stunning mini desserts.
Everyone was amazed by the combination of brownie and cheesecake in one bite.
The individual portions made them perfect for entertaining, and I knew I had to master this recipe myself.
Equipment List
- 12-cup muffin tin
- Paper cupcake liners
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
Ingredients List
- 1/2 cup melted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1/3 cup cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
Step-by-Step Preparation
- Preheat oven to 350°F.
- Line muffin tin with paper liners.
- Mix melted butter and sugar together.
- Add egg to butter mixture.
- Combine cocoa, flour, and salt separately.
- Mix dry ingredients into wet mixture.
- Divide brownie batter among muffin cups.
- Beat cream cheese until smooth and fluffy.
- Add sugar to cream cheese gradually.
- Beat in eggs one at a time.
- Mix in vanilla and sour cream.
- Spoon cheesecake mixture over brownie layer.
- Bake for 20-25 minutes until set.
- Cool completely before removing from tin.
- Refrigerate for at least 2 hours.
Recipe Tips
- Use room temperature cream cheese for smoothest texture
- Don’t overmix cheesecake batter to prevent cracks
- Cool gradually to prevent sinking or cracking
- Store covered in refrigerator for up to 5 days
- Freeze for up to 3 months in airtight containers
What to Serve With Brownie Bottom Mini Cheesecakes
- Fresh Berry Compote: Mix strawberries, blueberries, and raspberries with honey. This bright, tangy sauce cuts through the rich chocolate and cream cheese perfectly.
- Whipped Cream Dollop: Light, airy whipped cream adds elegance. Pipe rosettes on top or serve alongside for guests to add themselves.
Conclusion
This Brownie Bottom Mini Cheesecakes Recipe delivers restaurant-quality desserts from your home kitchen.
The combination of fudgy brownie and creamy cheesecake creates an unforgettable treat that satisfies every sweet tooth.
These mini masterpieces are perfect for any celebration or when you want to treat yourself to something special.
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Indulgent Hot Fudge Brownie Bread Recipe
Equipment
- Large Mixing Bowl
- Electric mixer
- 9×5 inch loaf pan
- Measuring cups and spoons
- Wire cooling rack
- Small saucepan
- Rubber spatula
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/4 cup hot fudge sauce
Instructions
- Preheat oven to 350°F degrees.
- Grease loaf pan with butter thoroughly.
- Mix flour, cocoa, baking powder, salt together.
- Beat eggs and sugar until fluffy.
- Add melted butter to egg mixture slowly.
- Pour in milk and vanilla extract.
- Fold dry ingredients into wet mixture gently.
- Stir in chocolate chips and fudge sauce.
- Pour batter into prepared loaf pan.
- Bake for 50-55 minutes until done.
- Cool in pan for 10 minutes.
- Remove and cool on wire rack.
Notes
- Use room temperature eggs for better mixing and smoother batter consistency.
- Don’t overmix the batter to avoid tough, dense bread texture.
- Test doneness with toothpick – it should come out slightly moist.
- Store covered at room temperature for up to three days.
- Warm slices in microwave for 15 seconds before serving.