Irresistible Brownie Bottom Mini Cheesecakes You’ll Love

These Brownie Bottom Mini Cheesecakes feature a rich brownie base and creamy cheesecake layer, topped with ganache.

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Prep Time 30

Cook Time 25

Cooling Time 2

Total Time 2 55

Servings: 12 mini cheesecakes

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownie Base

1 batch Brownie Batter Homemade or high-quality boxed mix

For the Cheesecake Filling

8 oz Cream Cheese Softened at room temperature
1/2 cup Granulated Sugar
1 large Egg
1 tsp Vanilla Extract
2 tbsp Heavy Cream

For the Ganache Topping

1 cup Semi-Sweet Chocolate Chips
1/4 cup Extra Heavy Cream For ganache

For the Decoration

1/4 cup Mini Chocolate Chips For topping

Equipment

Muffin tin
electric mixer
Saucepan

Method

Step-by-Step Instructions

Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners and spray with nonstick cooking spray.
Spoon about 1 tablespoon of brownie batter into each liner and bake for 8-10 minutes until just set.
In a bowl, beat cream cheese until smooth. Gradually add sugar, egg, vanilla, and heavy cream, mixing until silky.
Pour cream cheese mixture over cooled brownie bases. Tap muffin tin to release air bubbles.
Bake for an additional 15-18 minutes until centers are set but jiggle slightly. Cool in pan for 10 minutes.
Heat extra heavy cream until steaming, then pour over chocolate chips. Stir until smooth to make ganache.
Spoon ganache over cooled mini cheesecakes and sprinkle mini chocolate chips on top. Serve chilled.

Nutrition

Serving: 1mini cheesecakeCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

For best results, chill cheesecakes for at least 2 hours or overnight. Use high-quality ingredients for more flavor.

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