Brownie Bottom Mini Cheesecakes

By Lily | Last modified on Feb 9, 2026

Featured in: Desserts

Brownie Bottom Mini Cheesecakes offer an irresistible marriage of two beloved desserts in one bite. Imagine creamy, dreamy cheesecake layered over rich, fudgy brownies, all crowned with a silky chocolate ganache and a sprinkle of mini chocolate chips for a delightful crunch.

Perfect for parties or an indulgent treat, these mini cheesecakes are as delightful to share as they are to savor solo. Their compact size makes them easy to serve and enjoy without any fuss.

Why You’ll Love This Recipe

Deliciously combines dense brownie base with smooth cheesecake topping for a perfect texture contrast.
Easy-to-make mini portions perfect for gatherings or everyday indulgence.
Finished with a luscious chocolate ganache that adds richness and visual appeal.

Ingredients

Brownie Batter: One cup of prepared brownie batter forms the fudgy, chewy base layer for each mini cheesecake.
Cream Cheese: Eight ounces, softened to room temperature, for a smooth and creamy cheesecake filling.
Granulated Sugar: A quarter cup to sweeten the cheesecake filling perfectly without overpowering.
Large Egg: One egg binds the cheesecake mixture, lending structure and a creamy texture.
Vanilla Extract: One teaspoon adds a subtle warmth and depth of flavor to the cheesecake layer.
Heavy Cream: Two tablespoons mixed into the cheesecake filling for silkiness and moisture.
Semi-Sweet Chocolate Chips (Ganache): One-third cup, melted with cream to create a rich, glossy topping.
Heavy Cream (Ganache): Three tablespoons heated to make the perfect ganache consistency.
Mini Chocolate Chips (Topping): Quarter cup sprinkled on top for texture and a pop of chocolate flavor.

Instructions

Preheat and Prepare Muffin Tin: Set your oven to 325°F (163°C), then line a muffin tin with paper liners and lightly spray with nonstick spray. This prevents sticking and makes for easy removal of the mini cheesecakes.
Form Brownie Base: Dollop one tablespoon of brownie batter into each muffin liner, spreading it evenly to create the base layer. Bake for about 8–10 minutes until the brownie is just set but not fully baked through. This partial baking ensures a chewy, fudgy texture.
Mix the Cheesecake Filling: Beat the softened cream cheese until smooth to avoid lumps. Add granulated sugar, egg, vanilla extract, and two tablespoons of heavy cream. Mix gently until the filling is silky and well incorporated, which will yield a creamy top layer.
Assemble Cheesecakes: Pour the cheesecake mixture evenly over the slightly cooled brownie bases. Tap the pan gently on the counter to release any trapped air bubbles for a smooth texture.
Bake Cheesecakes: Bake for 15–18 minutes, checking for firmness. The centers should have a slight jiggle, indicating the perfect creamy consistency without overbaking.
Cool and Chill: Remove from oven and let cool in the pan for 10 minutes to stabilize. Then transfer to a wire rack and chill for at least two hours. Chilling firms up the cheesecake and deepens the flavors.
Prepare Chocolate Ganache: Heat three tablespoons of heavy cream until steaming but not boiling. Pour over semi-sweet chocolate chips and let sit for one minute to soften. Stir gently until smooth and glossy, creating the perfect ganache.
Finish and Serve: Spoon the ganache over each chilled mini cheesecake evenly. Sprinkle with mini chocolate chips on top for added texture and visual appeal. Serve these delights chilled for the best taste and texture.

You Must Know

Use room temperature cream cheese to achieve smooth, lump-free cheesecake filling.
Do not overbake the mini cheesecakes; a slight jiggle in the center ensures creamy texture.
Allow chilling overnight for optimal flavor development and firm texture.

Storage Tips

Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to one month; thaw in the fridge before serving.

Serving Suggestions

Serve these mini cheesecakes as an elegant dessert at parties or family gatherings. Pair with fresh berries or a drizzle of caramel sauce for an extra special treat.

Professional Tips

For an ultra-smooth cheesecake, beat cream cheese until completely silky before adding other ingredients.
Gently tapping the pan before baking releases air bubbles, preventing cracks in your cheesecake tops.
Customize by adding a pinch of espresso powder to the ganache for a mocha twist.

FAQs

Can I make the brownie batter from scratch?: Absolutely! You can use your favorite brownie recipe or a boxed mix prepared according to package instructions.
What if I don’t have mini chocolate chips for topping?: You can substitute with finely chopped nuts, chocolate shavings, or omit the topping altogether for a simpler finish.
Can I prepare these mini cheesecakes ahead of time?: Yes, they can be made a day in advance and stored in the refrigerator to save time on the day you want to serve.
Is it possible to make a dairy-free version?: You can experiment using dairy-free cream cheese and nondairy heavy cream alternatives, but results may vary.
How do I prevent cracking on the cheesecake topping?: Make sure to not overbake and avoid sudden temperature changes by cooling gradually before refrigerating.
Can I use a silicone muffin mold instead of paper liners?: Yes, silicone molds work well and eliminate the need for liners, but you should still lightly grease the molds.
Is there a way to make these gluten-free?: Yes, use a gluten-free brownie batter for the base to accommodate gluten-free diets.