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–+ servings

Mini Brownie Bottom Cheesecakes

Mini brownie bottom cheesecakes topped with chocolate ganache and whipped cream
These mini cheesecakes combine fudgy brownies and creamy cheesecake in a portable dessert that's perfect for gatherings and lunchboxes.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Serving Size 12 servings

Ingredients

For the Brownie Base

  • 1 box box brownie mix (plus ingredients called for on the box — usually eggs, oil, water)

For the Cheesecake Filling

  • 1 cup cream cheese, room temperature Use full-fat for best texture.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream Can swap some for Greek yogurt for a tangier bite.
  • 1/4 cup chocolate chips Optional, for topping or folding in.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use liners.
  • Prepare the boxed brownie mix according to package directions. Scoop about 1 tablespoon (or enough to cover the bottom) of batter into each muffin cup and spread gently.
  • In a bowl, beat room-temperature cream cheese with the sugar and vanilla until smooth and lump-free. Scrape sides as needed.
  • Add eggs one at a time, mixing until each is incorporated. Stir in sour cream until the filling is silky. Avoid overbeating to keep the texture creamy.
  • Spoon or pour the cheesecake mixture over the brownie layer, filling each cup almost to the top. Scatter a few chocolate chips on top if desired.

Baking

  • Bake 20–25 minutes. The edges should be set and centers only slightly wobbly. A toothpick in the very center may come out with a few moist crumbs.
  • Cool on a wire rack to room temperature, then refrigerate the muffin tin for at least 2 hours before serving.

Notes

These can be made gluten-free by using a gluten-free brownie mix. For a richer cheesecake layer, use full-fat cream cheese and sour cream.