Mini Brownie Bottom Cherry Cheesecakes Recipe

Mini Brownie Bottom Cherry Cheesecakes are the epitome of decadent indulgence. Imagine the lusciousness of a rich, fudgy brownie combined with the silky smoothness of cheesecake, all topped off with tangy-sweet cherry pie filling. These delightful mini treats are the perfect bite-sized dessert, perfect for entertaining or satisfying a sudden sweet craving. Whether you’re a chocolate lover, a cheesecake enthusiast, or a fan of fruity toppings, these mini cheesecakes will hit all the right notes.

The Best Mini Brownie Bottom Cherry Cheesecakes

These mini cheesecakes were once a fan favorite at my bakery, and for good reason. The contrast between the deep, chocolatey brownie base and the creamy cheesecake is a match made in dessert heaven. The brownie layer adds a chewy texture, while the cheesecake brings a light, velvety feel, all topped with bright cherries. Make these ahead of time and freeze them for a dessert that’s ready when you are.

Notes on Ingredients

• Unsalted butter and unsweetened chocolate combine to form the rich brownie base.
• Cream cheese and sugar create the smooth, velvety cheesecake filling.
• Cherry pie filling adds a burst of fruity flavor, but feel free to experiment with pecans or caramel for a unique twist.
• Vanilla extract provides that sweet, aromatic undertone that ties everything together.

How to Make Mini Brownie Bottom Cherry Cheesecakes

1. Brownie Layer:
   Preheat your oven to 350°F (175°C) and line 16 muffin cups with liners. In a small bowl, combine flour and salt. In a separate bowl, melt the butter and chocolate over simmering water. Once melted, whisk in sugar, eggs, and vanilla, followed by the flour mixture. Spoon the brownie batter into the cupcake liners and bake for 10 minutes.
2. Cheesecake Layer:
   Reduce the oven temperature to 300°F (150°C). Beat cream cheese and sugar until smooth, then add vanilla and salt. Mix in the eggs one at a time. Top each baked brownie with the cheesecake mixture and bake for 20 minutes. Once baked, prop the oven door open slightly and let the cheesecakes cool in the oven. Chill in the fridge for 3-4 hours.
3. Topping:
   Top the chilled cheesecakes with cherry pie filling just before serving.

How to Serve Mini Brownie Bottom Cherry Cheesecakes

These mini cheesecakes are perfect for any occasion! Serve them chilled with a dollop of whipped cream, or add a few fresh cherries on top for an extra burst of flavor. You can also switch things up by adding caramel drizzle or chopped nuts for some added crunch.

How to Store Mini Brownie Bottom Cherry Cheesecakes

After chilling, these mini cheesecakes can be stored in the fridge for up to 3 days. For longer storage, freeze them in an airtight container for up to two weeks. When ready to serve, let them thaw in the fridge, then add the cherry topping before serving.

FAQS About Mini Brownie Bottom Cherry Cheesecakes

The Best Mini Brownie Bottom Cherry Cheesecakes

Mini Brownie Bottom Cherry Cheesecakes combine the best of both worlds: rich, fudgy brownie and smooth, creamy cheesecake. These bite-sized delights are topped with sweet and tangy cherry pie filling, creating a perfect balance of flavors and textures. Whether you're entertaining guests or simply treating yourself, these mini cheesecakes are an indulgent, crowd-pleasing dessert that can be made ahead of time and frozen for convenience. With a chewy brownie base and a velvety cheesecake topping, these treats are sure to become a new favorite in your dessert repertoire.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert Plate

Cuisine American

Servings 16 mini cheesecakes

Ingredients

  

BROWNIE LAYER

• 1/2 cup unsalted butter
• 2 ounces unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 tsp salt

CHEESECAKE LAYER

• 2 pkg 250 gr each cream cheese, softened
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract
• 2 large eggs room temperature
• cherry pie filling for garnish

Instructions

 

• Preheat oven to 350° and line 16 muffin cups with liners
• For the brownie layer, mix the flour and salt in a small bowl and set aside. Place a small glass or stainless bowl over a pot of simmering water and melt the chocolate and butter. In a medium mixing bowl, combine the sugar, eggs and vanilla and whisk until well incorporated. Whisk in the chocolate mixture and mix well. Fold in the flour mixture with a spatula, just until incorporated.
• Spoon the brownie mixture into the bottom of each cupcake liner. Bake for 10 minutes and set aside. Once baked, reduce the oven temperature to 300°.
• While the brownie layer is baking, prepare the cheesecake layer. Beat the cream cheese and sugar in a medium bowl for at least 4 minutes, or until smooth and well combined. Add salt and vanilla. Add the eggs, one at a time, only mixing until the eggs are combined. Be careful not to over mix and add too much air.
• Top each brownie layer with the cream cheese mixture. Bake for 20 minutes. Turn the oven off, prop the oven door open just slightly with a wooden spoon and leave the cheesecakes inside until the oven cools (I just found the texture was a little nicer this way and the cheesecakes were less prone to cracking). Put room temperature cheesecakes in the fridge to chill for 3-4 hours before topping and serving.
• Top chilled cheesecakes with cherry pie filling and serve.

Notes

1. You can bake the cheesecakes without leaving them in the oven to cool.  Bake at 325° for approx. 25 minutes.  Cool to room temperature and chill.
2. Once the cheesecakes have come to room temperature, they can be easily frozen for later use.  Place them in containers, in a single layer and wrap with plastic wrap.   Defrost and garnish with cherries just before serving.

Keyword Brownie, Cherry, mini cheesecakes