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These Brownie Bottom Mini Cheesecakes bring together two beloved desserts in one irresistible bite. A fudgy, chewy brownie base supports a silky, creamy cheesecake layer, all topped with a glossy chocolate ganache and sprinkled with chocolate chips for that perfect crunchy surprise. They are fantastic for parties, gifts, or anytime you want a bite-sized treat that looks as good as it tastes.
I first made these for a friend’s birthday party and was amazed at how quickly they disappeared. Now, I make them whenever I want an impressive but fuss-free dessert that people rave about.
Ingredients
- Unsalted Butter: adds moisture and richness to the brownie base. Choose high quality for best flavor
- Granulated Sugar: sweetens and creates that signature brownie top. Use fine granulated sugar for even melting
- Eggs: give structure and richness throughout both layers. Room temperature eggs blend more smoothly
- Vanilla Extract: boosts flavor in both brownie and cheesecake layers. Use pure vanilla for best results
- Cocoa Powder: provides the deep chocolate flavor in the brownie. Opt for Dutch-processed for a mellow taste or natural for sharper chocolate notes
- All-Purpose Flour: builds structure in the brownie layer. Sift to avoid lumps
- Salt: balances sweetness and enhances chocolate flavor
- Cream Cheese: is the star of the cheesecake layer. Full fat gives the creamiest texture
- Powdered Sugar: sweetens the cheesecake smoothly without graininess
- Heavy Cream: lightens the cheesecake texture and is used in the ganache. Use fresh and cold for better whip and melt results
- Semi-Sweet Chocolate Chips: melt into a smooth ganache and add texture on top. Choose high quality chocolate for flavor and sheen
Step-by-Step Instructions
- Make the Brownie Base:
- Preheat your oven to 350 degrees Fahrenheit. Prepare your muffin pan by lining with paper liners or lightly greasing silicone molds. Melt the butter gently and stir in granulated sugar, cocoa powder, and salt until well combined. Beat in eggs one at a time along with vanilla extract. Fold in the sifted flour carefully until just combined. Divide the batter evenly among muffin cups and bake for 10 to 12 minutes until the edges are set but centers are slightly soft. Remove and let cool completely.
- Prepare the Cheesecake Layer:
- Using an electric mixer, beat the cream cheese on medium speed until completely smooth and free of lumps. Add powdered sugar, vanilla extract, and heavy cream. Mix until the batter becomes light, creamy, and homogenous. Spoon this cheesecake mixture over the cooled brownie bases and smooth the tops evenly.
- Bake the Cheesecakes:
- Lower the oven temperature to 325 degrees Fahrenheit. Bake the assembled cheesecakes for 15 to 18 minutes or until the centers look just set with a slight jiggle. Remove from the oven and let cool to room temperature. Once cooled, transfer to the fridge and chill for at least two hours to fully set.
- Add Ganache and Toppings:
- Melt the semi-sweet chocolate chips with heavy cream using a double boiler or microwave in short bursts, stirring until silky and smooth. Spoon the ganache gently over each chilled cheesecake and sprinkle additional chocolate chips on top for texture. Let the ganache set fully at room temperature before serving.
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My favorite part has to be the brownie base because it adds chewy depth that really sets these apart. Every time I make these, my family gathers eagerly while I cut cheesecake-sized pieces which never last long. This recipe always brings back memories of cozy winter nights filled with laughter and chocolate happiness.
Storage Tips
- Keep them in an airtight container in the refrigerator for up to five days
- For longer storage, freeze each mini cheesecake wrapped tightly in plastic wrap and placed in a zip-top bag for up to one month
- Thaw frozen cheesecakes overnight in the fridge before serving to maintain texture and flavor
Ingredient Substitutions
- You can swap a box brownie mix for the homemade base to save time; reduce initial bake time since it will be baked again with cheesecake
- Try a 1-to-1 gluten-free flour blend if you want to make the brownies gluten-free easily
- Different toppings like crushed nuts, caramel drizzle, or fresh berries can replace chocolate chips to suit your taste
Serving Suggestions
- Serve these chilled on a pretty platter for a special occasion
- Add a sprinkle of flaky sea salt on the ganache for a sophisticated flavor contrast
- Pair with a hot cup of coffee or a glass of milk for a classic dessert combo
Pro Tips
- Beat cream cheese until perfectly smooth for the creamiest cheesecake layer
- Don’t overbake the cheesecakes to avoid cracks and maintain creamy texture
- Use a toothpick to check doneness of the brownie base so it remains fudgy rather than cakey
Commonly Asked Questions
- → How can I prevent cracks in the cheesecake layer?
Ensure all ingredients are at room temperature before mixing and avoid overbaking. The cheesecake should have a slight jiggle when removed from the oven.
- → Can I use store-bought brownie mix for the base?
Yes, boxed brownie mix works well. Bake the base slightly less since it will undergo further baking with the topping.
- → What toppings can replace chocolate chips?
Crushed Oreos, toffee bits, mini marshmallows, or caramel drizzle all make great alternatives to add texture and flavor.
- → Are silicone molds necessary for making these?
Silicone molds or muffin pans with removable bottoms help with clean removal, but any sturdy mold can be used if carefully unmolded.
- → How far in advance can these be prepared?
Prepare them 2-3 days ahead and keep refrigerated. Add ganache and final toppings just before serving for best freshness.
- → Is it possible to make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend in the brownie base for a gluten-free version.