Brownie Bottom Mini Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://chefmilacook.com/brownie-bottom-mini-cheesecakes-recipe/
