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Decadent Chocolate Brownie Bottom Mini Cheesecakes

These mini cheesecakes feature a fudgy brownie bottom topped with a creamy vanilla cheesecake swirl, perfect for sharing at potlucks or cozy gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert, Sweet Treats
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

For the brownie base
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
For the cheesecake topping
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
Optional finishing touches
  • to taste chocolate chips optional
  • to taste chocolate drizzle optional
  • to taste whipped cream optional

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
  2. In a bowl, mix the melted butter and sugar together. Add the eggs and vanilla extract, and mix well.
  3. Sift in cocoa powder, flour, salt, and baking powder, and stir until combined.
  4. Divide the brownie batter evenly among the muffin cups.
  5. In another bowl, beat the cream cheese until smooth. Add sugar, vanilla extract, and eggs, mixing until well combined. Stir in sour cream until smooth.
  6. Spoon the cheesecake mixture over the brownie layer in each cup.
Baking
  1. Bake for about 20-25 minutes or until the centers are set.
Cooling
  1. Let cool completely, then chill in the refrigerator for at least 2 hours.
Serving
  1. Serve these warm from the fridge, arranged on a platter, and topped with optional chocolate chips, drizzle, or whipped cream.

Notes

Keep them covered in the fridge for up to 4 days. These can also be frozen for up to 1 month; thaw in the fridge overnight.