Go Back
–+ servings
Isabella

Brownie Bottom Mini Cheesecake: A Delightful Recipe!

Brownie Bottom Mini Cheesecakes are a delightful dessert combining a rich brownie base with a creamy cheesecake topping, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 cup semi-sweet chocolate chips
  • 2 8-ounce packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour

Method
 

  1. Preheat the oven to 325°F. Line a muffin tin with paper liners.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust.
  3. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth. Let cool slightly.
  4. In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy. Add the vanilla extract and mix well. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and flour until just combined.
  5. Pour the melted chocolate into the cream cheese mixture and mix until fully incorporated.
  6. Divide the cheesecake batter evenly over the crusts in the muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes or until the edges are set but the centers are still slightly jiggly. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 210kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 50mgSodium: 150mgFiber: 1gSugar: 10g

Notes

  • For a richer flavor, try adding a tablespoon of espresso powder to the cheesecake batter.
  • You can also top the mini cheesecakes with fresh berries or a drizzle of chocolate sauce for added decoration and taste.

Tried this recipe?

Let us know how it was!