Brownie Bottom Mini Cheesecakes
Brownie bottom mini cheesecakes are the ultimate indulgence, combining a fudgy brownie base with a creamy cheesecake topping. Each bite delivers a rich chocolate flavor that melts in your mouth, making these treats perfect for any occasion—from birthday celebrations to casual weeknight desserts. Easy to prepare and customizable with various toppings, these mini cheesecakes are sure to impress your family and friends.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Makes about 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box (18 oz) brownie mix
- 8 oz cream cheese (full-fat)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- Prepare the brownie mix according to package instructions. Fill each muffin liner halfway with the batter.
- Bake for 15-18 minutes until edges are set; cool slightly.
- In a bowl, beat cream cheese until smooth. Gradually add sugar, then eggs one at a time, mixing well after each addition. Stir in vanilla extract and fold in chocolate chips.
- Spoon cheesecake filling over the cooled brownies until nearly full. Smooth tops.
- Bake for an additional 20-25 minutes until centers are slightly jiggly. Cool completely before refrigerating for at least 4 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 19g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For extra flavor, consider adding fruit toppings or caramel drizzle. Store leftovers in an airtight container in the fridge for up to five days.