Mini brownie bottom cheesecakes give you a fudgy chocolate bottom and a creamy vanilla cheesecake top in each individual serving. This recipe makes twelve in a standard 12-cup muffin tin, with a thin layer of brownie as opposed to a full brownie cupcake.
Bake the brownie bases for a few minutes until the tops are set, then add the filling and bake again until the edges of the cheesecake are set and the centers still jiggle slightly. Chill before removing liners for clean, separate layers.
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What’s Unique About These Brownie Bottom Mini Cheesecakes?
Each serving has a layer of plain vanilla cheesecake underneath the cheesecake layer. And that nice dividing line is what makes this cheesecake with brownie crust so good. Swirled cheesecake brownies all bake together in a big sheet and then are cut into squares.
The short first bake firms the top of the brownie enough to hold the filling. This staged idea also appears in Land O’Lakes’ miniature brownie cheesecake method, though that recipe uses a mini muffin tin and mocha filling.
Mini Brownie Bottom Cheesecakes
Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C) and line a standard 12-cup muffin tin. Stir melted, slightly cooled butter with cocoa, then mix in the 1/2 cup sugar, first egg, and 1/2 teaspoon vanilla. Fold in flour and 1/8 teaspoon salt. Spread about 1 level tablespoon in each liner. Bake 7–9 minutes, until the surfaces look matte and just set, while the centers remain soft.
- Beat softened cream cheese with the 1/3 cup sugar until completely smooth, scraping the bowl. Add the second egg on low speed, mixing only until it disappears. Stir in 1 teaspoon vanilla, sour cream, and a pinch of salt. Avoid beating lots of air into the filling.
- Divide filling over the brownie bases, about 2 generous tablespoons per liner; keep the cups no more than about three-quarters full. Bake at 350°F for 18–21 minutes. The outer edges should be set and a small center circle should wobble softly as one piece. If the whole top ripples, give it 2 more minutes.
- Cool in the tin on a wire rack for 20 minutes, then lift out and cool until no longer warm, about 30 minutes. Chill at least 3 hours. Peel away the liners while cold and add raspberries just before serving.
Notes
- Cover and refrigerate at 40°F (4°C) or below for up to 4 days; add raspberries just before serving.
- Freeze chilled, undecorated cheesecakes airtight for up to 1 month; thaw overnight in the refrigerator.
- Do not reheat; serve chilled.
Ingredients for Mini Brownie Bottom Cheesecakes
- For the brownie bases: Unsweetened cocoa gives the thin base a deep chocolate flavor without extra melted chocolate. The batter is thick; spread about 1 level tablespoon in each liner so the bottom reaches the edges.
- For the cheesecake filling: Use full-fat block cream cheese, softened enough to beat completely smooth. Mix the egg in gently, then fold in room-temperature sour cream for a creamy finish. Spoon about 2 generous tablespoons over each base.
- To finish: A raspberry on each chilled cheesecake adds color and a fresh tart bite while leaving the two layers visible. The cakes are complete without toppings.
Equipment and Muffin-Tin Setup
Pan and liners
Standard 12-cup tinUse ordinary cupcake-size cavities and paper liners; mini muffin tins need a different yield and timing.
Portioning tools
1 tablespoon + spoonMeasure the thick brownie layer evenly, then divide the cheesecake filling into twelve portions.
Cooling
Wire rackLet the tin cool with airflow before lifting out the cakes.
How to Make Mini Brownie Bottom Cheesecakes
Mix and briefly bake thin cocoa brownie bases, add a smooth vanilla cheesecake filling, bake until softly set, then chill. These muffin tin brownie cheesecakes need two clear doneness cues.
Total time: 3 hours and 55 minutes
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Mix and partially bake the brownie bases
Heat the oven to 350°F (175°C) and line a standard 12-cup muffin tin. Stir melted, slightly cooled butter with cocoa, then mix in the 1/2 cup sugar, first egg, and 1/2 teaspoon vanilla. Fold in flour and 1/8 teaspoon salt. Spread about 1 level tablespoon in each liner. Bake 7–9 minutes, until the surfaces look matte and just set, while the centers remain soft.
-
Mix the cheesecake filling
Beat softened cream cheese with the 1/3 cup sugar until completely smooth, scraping the bowl. Add the second egg on low speed, mixing only until it disappears. Stir in 1 teaspoon vanilla, sour cream, and a pinch of salt. Avoid beating lots of air into the filling.
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Add the filling and finish baking
Divide filling over the brownie bases, about 2 generous tablespoons per liner; keep the cups no more than about three-quarters full. Bake at 350°F for 18–21 minutes. The outer edges should be set and a small center circle should wobble softly as one piece. If the whole top ripples, give it 2 more minutes.
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Cool, chill, and remove the liners
Cool in the tin on a wire rack for 20 minutes, then lift out and cool until no longer warm, about 30 minutes. Chill at least 3 hours. Peel away the liners while cold and add raspberries just before serving.
These muffin tin brownie cheesecakes keep their cleanest layers when the brownie batter is divided evenly before the first bake and the cheesecake filling is spooned gently over the partly baked bases. A small dip in the cheesecake top after cooling is normal.
Cool the cakes before covering, then keep them refrigerated at 40°F (4°C) or below.
Make-Ahead, Storage, and Serving
Make ahead
1–2 daysBake and chill plain cakes. Add fresh raspberries after removing the liners, shortly before serving.
Refrigerator
Up to 4 daysKeep covered at 40°F (4°C) or below; consult FoodSafety.gov for general cold-storage guidance.
Transport
Keep chilledCarry in a covered, shallow container with liners left on until serving; use a cooler for travel.
Frequently Asked Questions
Save These Make-Ahead Brownie Cheesecakes
Save these mini brownie bottom cheesecakes for a make-ahead dessert with clear chocolate and vanilla layers.
