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Close-up handheld photo showing the thick, dense brownie base and smooth white cheesecake layer of the Brownie Bottom Mini Cheesecakes.

Brownie Bottom Mini Cheesecakes: The Ultimate Fudgy & Creamy Dessert

Decadent Brownie Bottom Mini Cheesecakes featuring a fudgy dark chocolate base, a creamy white cheesecake center, and a glossy ganache glaze. A Pinterest-ready dessert perfect for parties!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 1/2 cup Unsalted Butter Melted
  • 1 cup Granulated Sugar
  • 1/2 cup Dutch-Process Cocoa Powder
  • 2 large Eggs Room temperature
  • 1/2 cup All-Purpose Flour
  • 1/4 tsp Sea Salt
Cheesecake Layer
  • 8 oz Cream Cheese Full-fat, softened
  • 1/4 cup Granulated Sugar
  • 2 tbsp Sour Cream
  • 1 tsp Vanilla Extract
  • 1 large Egg Room temperature
Ganache & Garnish
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1/3 cup Heavy Whipping Cream
  • 12 total Mini Semi-Sweet Chocolate Chips One for each cheesecake

Equipment

  • 1 Muffin Tin Standard 12-cup tin
  • 12 Paper Cupcake Liners

Method
 

Bake the Brownie Layer
  1. Whisk melted butter, sugar, and cocoa powder. Add eggs and whisk until glossy. Fold in flour and salt.
  2. Spoon 1.5 tbsp into liners. Bake at 350°F (175°C) for 10 minutes.
Add Cheesecake Layer
  1. Beat softened cream cheese and sugar until smooth. Add sour cream, vanilla, and egg. Mix until combined.
  2. Spoon over brownie base. Reduce heat to 325°F (160°C) and bake 15-18 minutes.
Finish with Ganache
  1. Pour hot cream over chips. Stir until glossy. Spoon over chilled cheesecakes.
  2. Place one mini chocolate chip in the center of each cheesecake.

Notes

Ensure all dairy is room temperature for a smooth filling.
Do not skip the 2-hour chill time; it's essential for the brownie structure.