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Brownie Bottom Mini Cheesecakes

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Fudgy brownie bases topped with a rich, creamy cheesecake layer, these mini cheesecakes are perfect for any occasion.

Ingredients

Scale
  • 1 box brownie mix
  • 2 cups cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin lightly to ensure easy removal.
  2. Follow the instructions on the brownie mix box to prepare the batter. Pour a small amount into each muffin cup, filling them about 1/3 full.
  3. In a mixing bowl, combine the cream cheese and sugar. Beat until smooth and creamy.
  4. Add the eggs one at a time to the cream cheese mixture, mixing well after each addition. Stir in the vanilla extract.
  5. Pour the cream cheese mixture over the brownie layer in each muffin cup, filling them almost to the top.
  6. Place the muffin tin in the oven and bake for 20-25 minutes, or until set.
  7. Once baked, let cool in the tin for about 10 minutes. Move to a wire rack to cool completely and refrigerate for at least an hour.
  8. Heat the heavy cream until it begins to boil. Pour over the chocolate chips, let sit for a minute, then stir until smooth.
  9. Drizzle the ganache over your chilled mini cheesecakes before serving.

Notes

Serve these mini cheesecakes with fresh berries, vanilla ice cream, or whipped cream for an elevated experience.

Nutrition

Find it online: https://ameliasweets.com/2026/04/05/brownie-bottom-mini-cheesecakes/

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