Livia Scott
Imagine a rich, fudgy brownie as the base, topped with creamy vanilla cheesecake, and crowned with gooey chocolate ganache and a sprinkle of flaky sea salt. These Brownie Bottom Mini Cheesecakes are a decadent fusion of two classic desserts in one perfectly portioned treat. Whether you’re looking to impress guests at a dinner party or simply treat yourself to something indulgent, this recipe delivers big flavor in a mini size.
With a texture contrast that keeps every bite interesting—chewy brownie, silky cheesecake, and melty ganache—these little cheesecakes are a chocoholic’s dream. They bake up beautifully in muffin tins, making them easy to serve and store. Add a handful of crushed chocolate chunks on top and you’ve got a showstopper dessert that’s as pretty as it is delicious.
Why You’ll Love This Brownie Bottom Mini Cheesecakes Recipe
These mini cheesecakes are the best of both worlds: chewy, chocolatey brownie on the bottom, and smooth, tangy cheesecake on top. They’re make-ahead friendly, freezer-friendly, and guaranteed to disappear quickly from the dessert table. Plus, no need for a water bath like traditional cheesecakes!
What Kind of Chocolate Should I Use?
Use high-quality semi-sweet or dark chocolate for the brownie base and the ganache topping. Chocolate chips work well for both, but for the most luxurious texture and flavor, try chopping up a good chocolate bar.
Ingredients for the Brownie Bottom Mini Cheesecakes
Unsalted Butter
Brings richness and moisture to the brownie base.
Granulated Sugar
Adds sweetness and structure to the brownies and cheesecake.
Eggs
Used in both brownie and cheesecake layers to provide structure and richness.
Vanilla Extract
Enhances the flavors in both layers.
All-Purpose Flour
Used to build the brownie structure.
Unsweetened Cocoa Powder
Gives the brownies a deep chocolate flavor.
Salt
Balances sweetness and intensifies the chocolate.
Cream Cheese
The star of the cheesecake layer, it must be full-fat and softened.
Sour Cream
Adds tang and creaminess to the cheesecake.
Heavy Cream
Used in the ganache to make it silky and pourable.
Semi-Sweet Chocolate Chips or Chopped Chocolate
Melted for ganache and sprinkled on top for extra texture.
Flaky Sea Salt
Optional, but adds a great contrast to the sweetness.
How To Make the Brownie Bottom Mini Cheesecakes
Step 1: Make the Brownie Base
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Melt 1/2 cup unsalted butter and mix with 1/2 cup sugar. Add 1 egg and 1/2 tsp vanilla. Stir in 1/3 cup flour, 1/4 cup cocoa powder, and a pinch of salt until combined. Divide the batter evenly among liners and bake for 10 minutes. Let cool slightly.
Step 2: Prepare the Cheesecake Layer
Beat 8 oz softened cream cheese until smooth. Add 1/4 cup sugar, 1 egg, 2 tbsp sour cream, and 1/2 tsp vanilla. Mix until creamy. Spoon evenly over the baked brownie bases. Bake for 15-17 minutes until centers are set. Cool completely in the pan, then refrigerate at least 2 hours.
Step 3: Make the Ganache
Heat 1/3 cup heavy cream in a small saucepan until simmering. Pour over 1/2 cup semi-sweet chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Cool slightly.
Step 4: Assemble and Garnish
Spoon ganache over each cheesecake. Top with extra chopped chocolate and a sprinkle of flaky sea salt. Chill until set, or serve immediately for a gooey finish.
How to Serve Brownie Bottom Mini Cheesecakes
These mini cheesecakes are ideal for parties, holidays, or as a special weeknight dessert. They serve 12, making them great for a crowd or for meal-prepped indulgence throughout the week. Serve chilled for clean layers, or slightly warmed for gooey ganache.
Storing Brownie Bottom Mini Cheesecakes
Refrigerate these cheesecakes in an airtight container for up to 5 days. You can also freeze them (without the ganache) for up to 2 months. Thaw in the fridge overnight, then add the ganache and toppings before serving.
Frequently Asked Questions
Can I make these without a muffin tin?
Yes! Use mini springform pans or ramekins, adjusting the bake time slightly.
Can I use boxed brownie mix instead?
Absolutely. Just prepare according to the box instructions and bake a thin layer in muffin cups.
Why did my cheesecakes sink in the middle?
That usually means they were overbaked or cooled too quickly. Try baking just until set and cooling gradually.
Can I make these ahead of time?
Yes, they’re perfect for make-ahead. Assemble up to 2 days before and add ganache the day of serving.
Do I need to use cupcake liners?
Highly recommended! It helps with removing them easily and keeps the layers intact.
Want More Cheesecake Ideas?
If you love these Brownie Bottom Mini Cheesecakes, you’ll probably enjoy these other favorites:
- Cheesecake Stuffed Chocolate Chip Cookies
- No Bake Turtle Mini Cheesecake
- Red Velvet Cheesecake Brownies
- Sugar Cookie Cheesecake
- Pumpkin Cheesecake Swirl Brownies
Save This Pin For Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add caramel or extra toppings? Did you try dark chocolate instead?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.
Check out more of my daily sweet treats and bakes on Life With Livia.
Print Brownie Bottom Mini Cheesecakes
- Total Time: 2 hours 50 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
These Brownie Bottom Mini Cheesecakes combine two irresistible treats in one indulgent bite-sized dessert. Each cheesecake sits on a rich, fudgy brownie base and is topped with creamy vanilla cheesecake and silky ganache. Perfect for parties, gatherings, or make-ahead desserts, these are a hit every time. Whether you’re searching for easy dessert ideas, individual party food, or sweet snacks that freeze beautifully, this is an easy recipe that delivers big results.
Ingredients
0.5 cup unsalted butter
0.5 cup granulated sugar
2 large eggs (1 for brownie, 1 for cheesecake)
1 teaspoon vanilla extract (0.5 for brownie, 0.5 for cheesecake)
0.33 cup all-purpose flour
0.25 cup unsweetened cocoa powder
0.25 teaspoon salt (pinch for brownie, pinch for cheesecake)
8 oz cream cheese, softened
0.25 cup granulated sugar (for cheesecake)
2 tablespoons sour cream
0.33 cup heavy cream
0.5 cup semi-sweet chocolate chips
0.25 cup extra chopped chocolate (optional topping)
1 teaspoon flaky sea salt (optional garnish)
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Melt 0.5 cup unsalted butter and combine with 0.5 cup sugar in a bowl.
3. Add 1 egg and 0.5 teaspoon vanilla extract. Mix until smooth.
4. Stir in 0.33 cup flour, 0.25 cup cocoa powder, and a pinch of salt.
5. Divide the brownie batter evenly into the 12 muffin liners.
6. Bake for 10 minutes and allow to cool slightly.
7. Beat 8 oz cream cheese until fluffy. Add 0.25 cup sugar, 1 egg, 2 tablespoons sour cream, 0.5 teaspoon vanilla extract, and a pinch of salt.
8. Spoon the cheesecake batter over the cooled brownie bases.
9. Bake for 15–17 minutes, until centers are just set. Cool completely, then chill for 2 hours.
10. In a saucepan, heat 0.33 cup heavy cream until simmering.
11. Pour the hot cream over 0.5 cup chocolate chips in a bowl. Let sit 2 minutes.
12. Stir ganache until smooth and let cool slightly.
13. Spoon ganache over each cheesecake.
14. Top with chopped chocolate and flaky sea salt.
15. Chill until set or serve immediately.
Notes
Use full-fat cream cheese for the creamiest texture.
Don’t skip chilling time—this helps them set properly.
Ganache can be made in advance and gently reheated before topping.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 20g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: easy dessert, brownie cheesecake, mini cheesecakes, chocolate desserts, party desserts
