Brownie Bottom Mini Cheesecakes Recipe

Introduction

These Brownie Bottom Mini Cheesecakes combine the rich, fudgy goodness of brownies with the creamy, smooth texture of classic cheesecake. Perfectly portioned and topped with a luscious chocolate ganache, they make an irresistible dessert for any occasion.

Ingredients

• 1 cup brownie batter
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1/3 cup semi-sweet chocolate chips (for ganache)
• 3 tablespoons heavy cream (for ganache)
• 1/4 cup mini chocolate chips (for topping)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners and lightly spray with nonstick spray.
2. Step 2: Spoon 1 tablespoon of brownie batter into each liner and spread evenly. Bake for 8–10 minutes until just set. Let cool slightly.
3. Step 3: In a bowl, beat softened cream cheese until smooth. Add sugar, egg, vanilla extract, and 2 tablespoons of heavy cream. Mix until silky.
4. Step 4: Pour the cheesecake mixture over each baked brownie base. Tap the pan gently to release any air bubbles.
5. Step 5: Bake for 15–18 minutes until the centers are just set. Cool in the pan for 10 minutes, then transfer to a wire rack and chill for at least 2 hours.
6. Step 6: Heat 3 tablespoons of heavy cream until steaming. Pour over the semi-sweet chocolate chips and let sit for 1 minute. Stir to create a smooth ganache.
7. Step 7: Spoon the ganache over the chilled cheesecakes and sprinkle with mini chocolate chips. Serve chilled.

Tips & Variations

• Use homemade brownie batter or your favorite boxed mix to suit your time and taste preferences.
• For a richer ganache, add a teaspoon of butter while stirring the chocolate and cream together.
• Try topping with fresh berries or chopped nuts instead of mini chocolate chips for extra texture and flavor.
• Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat ganache slightly if it firms up too much in the fridge before serving. These are best served chilled but can be brought to room temperature for 10 minutes for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips for topping?

Yes, regular chocolate chips can be used, but mini chips create a more even garnish and melt more smoothly into the ganache.

Can I prepare these mini cheesecakes ahead of time?

Absolutely! They can be made a day in advance and kept refrigerated. Just add the ganache and topping before serving for the freshest presentation.

Brownie Bottom Mini Cheesecakes Recipe

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★★★★★

5 from 141 reviews

These Brownie Bottom Mini Cheesecakes combine the rich, fudgy texture of brownies with creamy cheesecake in a convenient, bite-sized form. Topped with a luscious chocolate ganache and mini chocolate chips, they make an irresistible dessert perfect for parties or special occasions.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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. Preheat and Prepare Muffin Tin: Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners and lightly spray with nonstick spray to prevent sticking.
2. Bake Brownie Base: Spoon 1 tablespoon of brownie batter into each muffin liner and spread it evenly. Bake the brownie bases for 8–10 minutes until they’re just set. Allow them to cool slightly.
3. Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg, vanilla extract, and 2 tablespoons of heavy cream. Mix everything together until the mixture is silky and well combined.
4. Assemble Cheesecakes: Pour the cheesecake filling over each baked brownie base in the muffin tin. Gently tap the pan to release any trapped air bubbles and ensure even filling.
5. Bake Cheesecakes: Bake the filled muffin tin for 15–18 minutes until the centers of the cheesecakes are just set. Then, cool the pan for 10 minutes before transferring the cheesecakes to a wire rack. Chill them in the refrigerator for at least 2 hours to set completely.
6. Prepare Chocolate Ganache: Heat 3 tablespoons of heavy cream until it is steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 1 minute. Stir until smooth to create the ganache.
7. Finish and Serve: Spoon the prepared ganache over the chilled mini cheesecakes. Sprinkle mini chocolate chips on top for added texture and decoration. Serve the mini cheesecakes chilled for the best flavor and texture.

Notes

• Ensure cream cheese is softened for a smooth cheesecake filling without lumps.
• Do not overbake the cheesecake to prevent cracking or dryness; centers should be just set.
• Chilling the cheesecakes thoroughly helps them firm up and enhances flavor.
• Use paper liners for easy removal and clean presentation.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate according to preference.

Keywords: brownie bottom, mini cheesecakes, chocolate ganache, bite-sized dessert, creamy cheesecake, fudgy brownies