Brownie Bottom Cheesecake Recipe

Name: Brownie Bottom Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BROWNIE BOTTOM:; 1/2 cups Unsalted Butter, melted; 1-1/8 cup White Sugar; 1 Tablespoon Olive Oil; 2 whole Eggs (large); 2 teaspoons Vanilla Extract; 1/2 cups All-purpose Flour; 1/2 cups Cocoa Powder; 1/4 teaspoons Salt; FOR THE CHEESECAKE MIXTURE:; 16 ounces, weight Cream Cheese; 2/3 cups Sour Cream; 1/2 cups White Sugar; 2 teaspoons Vanilla Extract; 2 whole Eggs (large); FOR THE LEMON RASPBERRY SAUCE:; 9 ounces, weight Raspberries; 1/2 cups Powder Sugar; 2 Tablespoons Lemon Juice

Servings: persons

FOR THE BROWNIE BOTTOM:
1/2 cups Unsalted Butter, melted
1-1/8 cup White Sugar
1 Tablespoon Olive Oil
2 whole Eggs (large)
2 teaspoons Vanilla Extract
1/2 cups All-purpose Flour
1/2 cups Cocoa Powder
1/4 teaspoons Salt
FOR THE CHEESECAKE MIXTURE:
16 ounces, weight Cream Cheese
2/3 cups Sour Cream
1/2 cups White Sugar
2 teaspoons Vanilla Extract
2 whole Eggs (large)
FOR THE LEMON RASPBERRY SAUCE:
9 ounces, weight Raspberries
1/2 cups Powder Sugar
2 Tablespoons Lemon Juice

1
For the brownie bottom:
2
Preheat oven to 350u00b0F. Spray 8-inch pan (circle or square) with nonstick spray. Set aside.
3
In mixing bowl, add melted butter, sugar, and oil. Mix until evenly incorporated. Add eggs and vanilla. Continue to mix. While mixing, slowly add flour, cocoa, and salt. Do not over-mix!
4
Pour mixture into pan. Place in oven. Bake for 21-23 minutes. (Toothpick should be slightly dirty if used to test.) Remove from oven. Dump brownies into mixing bowl and stir. Set aside to let cool.
5
For the cheesecake mixture:
6
All all ingredients to come to room temperature so mixture isn't clumpy! Whip all ingredients with electric mixer.
7
For the lemon raspberry sauce:
8
Warm sauce pan over medium-low heat. Place all ingredients into food processor. Puree mixture. Strain puree into sauce pan. Stir mixture occasionally and allow to reduce until sauce has thickened.
9
To assemble, split brownie mixture among 24 wells of a mini muffin pan. Form into cups. Using a teaspoon, place cheesecake mixture into brownie cups. Bake for 20 minutes.
10
Remove from oven and place into fridge for at least 1 hour. Pull, sauce, munch!

1230

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BROWNIE BOTTOM:, 1/2 cups Unsalted Butter, melted, 1-1/8 cup White Sugar, 1 Tablespoon Olive Oil, and more.

Yes, Brownie Bottom Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brownie Bottom Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions