Brownie Bottom Mini Cheesecakes Recipe

Ingredients

Brownie Base

• 4 ounces semi‑sweet chocolate, chopped
• 1/3 cup unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup all‑purpose flour
• 1/4 teaspoon salt

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice (optional)

Chocolate Ganache

• 4 ounces dark chocolate, finely chopped
• 2 tablespoons heavy cream

Instructions

Baking the Base

1. Spread the batter. Pour the brownie batter into the prepared pan, spreading it evenly with a spatula. The batter should be about 1/4‑inch thick; this thin layer will set quickly and hold the cheesecake topping without sinking.
2. Bake. Place the pan in the middle rack and bake for 10‑12 minutes, just until the edges are set but the center still looks slightly glossy. This under‑bake prevents the base from becoming too dense once the cheesecake is added.
3. Cool. Remove from the oven and let the brownie cool completely on a wire rack—about 20 minutes. Cooling is essential; a warm base would melt the cheesecake filling.

Assembling the Mini Cheesecakes

1. Pipe the filling. Transfer the cheesecake mixture to a piping bag fitted with a large round tip. Pipe 2‑3 tablespoons of filling onto each brownie circle, creating a smooth dome that sits just above the crust.
2. Chill. Refrigerate the assembled mini cheesecakes for at least 45 minutes, or until the filling is firm to the touch. This step allows the cheesecake to set without baking, preserving its silky texture.