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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes That Will Delight Your Tastebuds

Delight your tastebuds with these Brownie Bottom Mini Cheesecakes, combining rich brownies and creamy cheesecake in a bite-sized treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box Brownie Batter Use homemade or a quality boxed mix that’s thick enough to hold the cheesecake layer.
  • 1 large Egg Helps create a sturdy brownie base that supports the cheesecake without crumbling.
For the Cheesecake Layer
  • 8 oz Cream Cheese Must be softened to blend seamlessly into the rich cheesecake texture.
  • 1/2 cup Granulated Sugar Sweetens the cheesecake while balancing the tanginess of the cream cheese.
  • 1 tsp Vanilla Extract Adds depth and warmth to the cheesecake flavor.
  • 2 tbsp Heavy Cream Ensures a silky texture in the cheesecake to make each bite delightful.
For the Ganache
  • 1 cup Semi-sweet Chocolate Chips Choose a good quality for a glossy and delicious ganache.
  • 3 tbsp Additional Heavy Cream Provides that silky consistency that makes the ganache smooth and rich.
For the Topping
  • 1/4 cup Mini Chocolate Chips Sprinkle on top for an extra textural crunch and visual appeal.

Equipment

  • muffin tin
  • Mixing Bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners, coating them with nonstick spray.
  2. Prepare your brownie batter and spoon about one tablespoon into each muffin liner. Bake for 8 to 10 minutes, then cool slightly.
  3. Beat the softened cream cheese until smooth, add sugar, egg, vanilla extract, and heavy cream, then mix until silky.
  4. Pour the cheesecake mixture over the brownie bases until almost full and tap the tin to remove air bubbles.
  5. Bake for 15 to 18 minutes until the centers are set. Let them cool in the pan for 10 minutes before moving to a wire rack.
  6. Chill the mini cheesecakes in the refrigerator for at least 2 hours to meld the flavors.
  7. Heat 3 tablespoons of heavy cream until steaming, pour over chocolate chips, and stir until smooth for ganache.
  8. Drizzle ganache over the cooled cheesecakes and sprinkle mini chocolate chips on top. Serve and enjoy!

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for the smoothest texture. Avoid overbaking for perfect creaminess.

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