Description
Delight in these Brownie Bottom Mini Cheesecakes, combining rich, fudgy brownie bases with creamy cheesecake topping in perfectly portioned mini treats. Ideal for parties or a decadent dessert, these bite-sized cheesecakes are easy to prepare and baked to perfection for a smooth, luscious finish.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (plus ingredients required on the box, typically eggs, oil, and water)
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Prepare Brownie Base: Mix the brownie batter following the package instructions. Then spoon a small amount—about one-quarter filling—into the bottom of each cupcake liner as the brownie base.
- Bake Brownies: Bake these brownie bases for 10-12 minutes until they are set but not fully cooked through. Remove from the oven and allow them to cool slightly before adding the cheesecake filling.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and eggs until the mixture is smooth and creamy. Gently fold in the sour cream to add richness and moisture.
- Assemble Cheesecakes: Spoon the cheesecake mixture over the partially baked brownie bases in each muffin liner, filling them nearly to the top.
- Bake Cheesecakes: Return the filled muffin tin to the oven and bake for an additional 15-20 minutes. The mini cheesecakes are done when the edges are set and the centers are firm but still slightly jiggly to the touch.
- Cool and Serve: Remove the mini cheesecakes from the oven and cool them to room temperature. Then refrigerate for at least one hour to fully set before serving for best texture and flavor.
Notes
- Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
- You can add a pinch of salt to the batter to enhance the flavor.
- Use good quality brownie mix or homemade batter for best results.
- Be careful not to overbake the cheesecakes to keep them creamy and moist.
- Refrigerate leftovers and consume within 3-4 days for freshness.
