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.
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
- 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.
- 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.