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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes That Steal the Show

These Brownie Bottom Mini Cheesecakes combine a rich brownie base with a creamy cheesecake layer for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 batch Brownie Batter Use homemade or a boxed mix.
  • 1 large Egg Acts as a binding agent.
Cheesecake Filling
  • 16 oz Cream Cheese Ensure it's at room temperature.
  • 1/2 cup Granulated Sugar
  • 1 large Egg Helps set the filling.
  • 1 tsp Vanilla Extract
  • 2 tbsp Heavy Cream
Chocolate Ganache
  • 1 cup Chocolate Chips Use semi-sweet chocolate.
  • 3 tbsp Heavy Cream Needed for melting.
Decoration
  • 1/4 cup Mini Chocolate Chips For sprinkling on top.

Equipment

  • Muffin tin
  • Electric mixer
  • Small saucepan
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a muffin tin with paper liners, lightly sprayed with nonstick cooking spray.
  2. Prepare brownie batter and distribute 1 tablespoon into each muffin liner. Bake for 8–10 minutes until tops appear set.
  3. Beat cream cheese until smooth, then add sugar, egg, vanilla and heavy cream; mix until creamy and free of lumps.
  4. Pour the cheesecake mixture over the cooled brownie bases, filling almost to the top. Tap gently to remove air bubbles.
  5. Bake for 15–18 minutes until centers are set with a slight jiggle. Cool for 10 minutes, then transfer to a wire rack to chill for at least 2 hours.
  6. Prepare ganache by heating heavy cream and pouring over chocolate chips; let sit then stir until smooth.
  7. Drizzle ganache over chilled mini cheesecakes and sprinkle with mini chocolate chips before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

For best results, use room temperature cream cheese and watch baking time closely. Allow cheesecakes to cool completely before serving.

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