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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes: Indulgent Creamy Bliss

These Brownie Bottom Mini Cheesecakes combine rich chocolate with creamy cheesecake for an irresistible dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 cheesecakes
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • Brownie Batter Use either a homemade recipe or a quality boxed mix for a rich, chewy base.
For the Cheesecake Layer
  • 8 oz Cream Cheese Ensure it’s softened to achieve a smooth and creamy texture.
  • 1/4 cup Granulated Sugar Sweetens the mixture and balances the tanginess of the cream cheese.
  • 1 large Egg Acts as a binder and helps the cheesecake set perfectly without cracks.
  • 1 teaspoon Vanilla Extract Elevates the flavor, adding warmth and depth to your cheesecakes.
  • 2 tablespoons Heavy Cream Contributes to the silky texture of the cheesecake layer.
For the Ganache Topping
  • 3 tablespoons Heavy Cream Used to create a smooth, sumptuous ganache for that perfect finishing touch.
  • 1/3 cup Semi-Sweet Chocolate Chips The key ingredient for a glossy and sumptuous ganache topping that ties everything together.
For Garnishing
  • 1/4 cup Mini Chocolate Chips Enhance visual appeal and add delightful texture on top of the cheesecake.

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners, lightly greased with nonstick spray.
  2. Prepare brownie batter according to your recipe or the box instructions. Spoon about one tablespoon of brownie batter into each liner. Bake for 8–10 minutes until just set.
  3. In a mixing bowl, beat 8 oz of softened cream cheese until smooth. Gradually add 1/4 cup granulated sugar, 1 egg, 1 teaspoon vanilla, and 2 tablespoons heavy cream. Mix until silky.
  4. Pour the cheesecake batter over each brownie base and gently tap the pan to release air bubbles.
  5. Bake for 15–18 minutes until centers are set but jiggle slightly. Cool in the pan for 10 minutes.
  6. Transfer to a wire rack to cool, then refrigerate for at least 2 hours or overnight.
  7. Heat 3 tablespoons heavy cream in a saucepan, pour over 1/3 cup of chocolate chips, let sit, then stir until smooth.
  8. Drizzle ganache over each cheesecake and top with mini chocolate chips. Chill briefly before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 29gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Allow cream cheese to soften at room temperature, mix gently to avoid cracks, and ensure proper cooling for best texture.

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