Oh my goodness, if you haven’t tried brownie bottom mini cheesecakes yet, you’re in for a real treat! These little gems combine the rich, fudgy goodness of brownies with the creamy, dreamy texture of cheesecake, creating a dessert that’s truly irresistible. Just picture this: a soft, chocolatey brownie base, topped with a velvety cheesecake layer that melts in your mouth. It’s a match made in dessert heaven! Trust me, once you pop one of these brownie bottom mini cheesecakes into your mouth, you’ll be hooked! They’re perfect for parties, family gatherings, or just because you deserve something sweet. So, grab your muffin tin, and let’s dive into this delicious recipe together!
Ingredients List
Here’s what you’ll need to create these delightful brownie bottom mini cheesecakes. Make sure to have everything ready before you start – it makes the process so much smoother!
- 1 cup brownie mix
- 2 tablespoons water
- 1/4 cup vegetable oil
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sour cream
These ingredients come together to create that amazing contrast between the chewy brownie base and the creamy cheesecake topping. Don’t skip the sour cream—trust me, it adds a wonderful richness that takes these mini cheesecakes to the next level! Now, let’s get cooking!
How to Prepare Brownie Bottom Mini Cheesecake
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures that your brownies bake evenly and get that perfect fudgy texture. While the oven is warming up, you can get started on the brownie base!
Prepare the Brownie Base
In a mixing bowl, combine the brownie mix, water, and vegetable oil. Mix it all together until just combined—don’t overdo it! You want that rich, chocolatey batter to come together without overmixing. Now, grab your lined muffin tin and pour the brownie batter into each cup, filling them halfway. Pop them in the oven and bake for about 10 minutes. They should be slightly set but still soft in the center. Ooh, the smell of brownies is already wafting through your kitchen!
Make the Cheesecake Filling
While the brownie base is baking, it’s time to whip up the cheesecake filling! In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until it’s all smooth and creamy. This is the key to achieving that luscious texture! Then, add in the egg and sour cream, mixing just until everything is combined. You want it silky—no lumps allowed!
Assemble and Bake
Once your brownie bases are done, take them out of the oven and let them cool for a minute. Now, carefully spoon the cheesecake mixture on top of each brownie layer, filling them almost to the top. Bake these beauties for another 15-20 minutes. You’ll know they’re ready when the cheesecake is set around the edges but still slightly jiggly in the center. Pro tip: use a toothpick to check; it should come out mostly clean!
Cooling and Refrigeration
After baking, let the mini cheesecakes cool completely in the pan. This is super crucial because if you try to refrigerate them too early, they might crack. Once cooled, transfer them to the fridge and chill for at least 2 hours. This step helps them firm up and allows all those delicious flavors to meld together. Trust me, the wait will be worth it when you finally take that first bite!
Tips for Success
Now that you’re ready to make these brownie bottom mini cheesecakes, here are my top tips to ensure they turn out absolutely perfect! First, make sure your cream cheese is truly softened—this helps achieve that smooth texture we all crave. I usually take it out of the fridge about an hour before I start. Also, don’t skip the cooling step! Letting them cool completely in the pan is key to preventing cracks in your cheesecake layer.
Another trick I love is to use a toothpick to check for doneness; if it comes out clean with just a few moist crumbs, you’re golden! And if you want an extra touch, feel free to top them with chocolate ganache or fresh berries right before serving. It not only looks stunning but adds a burst of flavor! Trust me, these little tips will elevate your mini cheesecakes to the next level!
FAQ Section
Can I use a different brownie mix?
Absolutely! Feel free to use your favorite brand of brownie mix, or even make your brownies from scratch if you’re feeling adventurous. Just remember to keep the measurements consistent!
How do I know when the mini cheesecakes are done?
You’ll know they’re ready when the edges are set, and the centers are slightly jiggly. A toothpick inserted should come out with a few moist crumbs. Don’t worry, they’ll firm up as they cool!
Can I make these ahead of time?
Yes, you can! These mini cheesecakes actually taste even better after chilling for a day. Just store them in an airtight container in the fridge until you’re ready to serve.
What can I use instead of sour cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt. It’ll give you that creamy texture and a little tang that works beautifully in the cheesecake filling!
Can I freeze brownie bottom mini cheesecakes?
Yes, they freeze wonderfully! Just make sure to wrap them well in plastic wrap or foil, and store them in an airtight container. They’ll keep for up to two months. Thaw them in the fridge before enjoying!
Nutritional Information
Here’s the estimated nutritional information for each brownie bottom mini cheesecake. Keep in mind that these values can vary based on the specific ingredients you use and portion sizes, but it gives you a good idea of what you’re indulging in!
- Calories: 200
- Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
Enjoy these delightful treats in moderation, and savor every creamy, chocolatey bite!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of rich, fudgy brownies and creamy cheesecake creates a taste sensation that’s simply out of this world!
- Perfect Portions: These mini cheesecakes are just the right size for a sweet treat without going overboard—ideal for sharing or enjoying all to yourself!
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip these up with confidence. Trust me, you’ll feel like a pro!
- Customizable: Feel free to get creative! You can top them with chocolate ganache, fresh fruit, or even a sprinkle of nuts for added texture.
- Make Ahead: These mini cheesecakes are perfect for prepping in advance. They taste even better after a day in the fridge, making them a hit for parties or gatherings!
- Crowd-Pleaser: Whether it’s a birthday, holiday, or just a casual get-together, these brownie bottom mini cheesecakes are sure to impress your friends and family!
Storage & Reheating Instructions
Storing your brownie bottom mini cheesecakes properly is key to keeping them fresh and delicious! Once they’re fully cooled, transfer them to an airtight container and pop them in the fridge. They’ll stay tasty for up to 3 days—perfect for enjoying a sweet treat whenever the craving strikes!
If you happen to have leftovers (which is rare, I know!), you can also freeze these mini cheesecakes. Just wrap each one tightly in plastic wrap and place them in a freezer-safe container. They’ll be good for up to 2 months. When you’re ready to indulge, thaw them overnight in the fridge, and they’ll be just as creamy and scrumptious as the day you made them!
Reheating isn’t necessary; these little delights are best served chilled. Just remember to savor each bite—trust me, they’re worth the wait!
Print
Brownie Bottom Mini Cheesecake: 5 Irresistible Secrets
- Total Time: 50 minutes
- Yield: 12 mini cheesecakes 1x
Description
These brownie bottom mini cheesecakes combine rich brownie and creamy cheesecake for a delightful dessert.
Ingredients
- 1 cup brownie mix
- 2 tablespoons water
- 1/4 cup vegetable oil
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix brownie mix, water, and vegetable oil until combined.
- Pour brownie batter into a lined muffin tin, filling each cup halfway.
- Bake for 10 minutes and remove from the oven.
- In another bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add egg and sour cream, mix until combined.
- Spoon the cheesecake mixture on top of the brownie layer.
- Bake for an additional 15-20 minutes.
- Cool completely before refrigerating for at least 2 hours.
Notes
- Use a toothpick to check if the cheesecakes are set.
- Top with chocolate ganache or fresh fruit if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: brownie bottom mini cheesecake, mini cheesecake, brownie cheesecake