Description
These Brownie Bottom Mini Cheesecakes are a delightful dessert combining rich, fudgy brownie bases with creamy, smooth cheesecake topping. Perfectly portioned in a muffin tin, they offer the best of both worlds in every bite. Easy to prepare and bake, these mini cheesecakes are ideal for parties, gatherings, or a sweet treat anytime.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (plus ingredients listed on the box)
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 the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Prepare Brownie Base: Prepare the brownie mix according to package instructions. Spoon a small amount of the brownie batter into the bottom of each cupcake liner, filling about 1/4 of each liner to form the brownie base.
- Bake Brownies: Bake the brownie bases for 10-12 minutes, or until they are set. Remove from the oven and let them cool slightly to prepare for the cheesecake topping.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, mixing thoroughly after each. Stir in the sour cream until fully combined.
- Assemble Cheesecakes: Spoon the cheesecake mixture gently over the baked brownie bases, filling each liner nearly to the top without overflowing.
- Bake Cheesecakes: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the cheesecakes are set. The centers should be firm but slightly jiggly to ensure a creamy texture.
- Cool and Serve: Allow the mini cheesecakes to cool to room temperature, then refrigerate them for at least 1 hour to fully set before serving. Enjoy chilled.
Notes
- Use room temperature cream cheese for a smoother cheesecake filling.
- Do not overbake the cheesecakes; they should have a slight jiggle in the center when done.
- Optional toppings include fresh berries, chocolate drizzle, or whipped cream.
- Store leftovers in the refrigerator for up to 3 days.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
