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Brownie Bottom Mini Cheesecakes Recipe

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4.2 from 10 reviews

These Brownie Bottom Mini Cheesecakes combine a rich, fudgy brownie base with a creamy cheesecake topping, finished with a luscious chocolate ganache and mini chocolate chips for added texture and flavor. Perfect as bite-sized desserts for parties or family treats.

  • Total Time: 3 hours 10 minutes
  • Yield: 12 mini cheesecakes

Ingredients

Brownie Base

  • 1 cup brownie batter

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Chocolate Ganache

  • 1/3 cup semi-sweet chocolate chips
  • 3 tablespoons heavy cream

Topping

  • 1/4 cup mini chocolate chips

Instructions

  1. Prepare muffin tin and brownie base: Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners and lightly spray with nonstick spray. Spoon 1 tablespoon of brownie batter into each liner and spread evenly. Bake for 8–10 minutes until just set. Let cool slightly.
  2. Make the cheesecake filling: In a bowl, beat softened cream cheese until smooth. Add the granulated sugar, egg, vanilla extract, and 2 tablespoons of heavy cream. Mix until the mixture is silky and well combined.
  3. Assemble cheesecakes: Pour the cheesecake mixture over each baked brownie base in the muffin liners. Tap the pan gently to release any air bubbles.
  4. Bake cheesecakes: Bake for 15–18 minutes until the centers are just set. Remove from oven and allow cheesecakes to cool in the pan for 10 minutes. Then transfer to a cooling rack and chill in the refrigerator for at least 2 hours.
  5. Prepare chocolate ganache: Heat 3 tablespoons of heavy cream until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let sit for 1 minute to melt. Stir gently until smooth and glossy.
  6. Finish and serve: Spoon the ganache over the chilled cheesecakes and sprinkle each with mini chocolate chips. Serve the mini cheesecakes chilled.

Notes

  • Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
  • Do not overbake the cheesecake layer; it should be just set to remain creamy.
  • Chilling the cheesecakes for at least 2 hours helps them firm up for easier removal and better texture.
  • The ganache can be made ahead and chilled; gently warm before topping if too firm.
  • Use good quality chocolate chips for the best flavor and texture.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/brownie-bottom-mini-cheesecakes-recipe/