If you’re seeking a delectable dessert that marries the richness of brownies with the creamy goodness of cheesecake, look no further than Brownie Bottom Mini Cheesecakes. These delightful treats are perfect for any occasion, whether you’re hosting a gathering or simply craving something sweet at home. The combination of a fudgy brownie base topped with smooth, velvety cheesecake will satisfy any sweet tooth, making it a go-to recipe for dessert lovers everywhere.

Why you’ll love this dish

One of the standout features of Brownie Bottom Mini Cheesecakes is their versatility. They’re a hit for birthday parties, holiday celebrations, or just a cozy night in. Not only are they visually appealing, but they are also incredibly easy to make; you’ll have a stunning dessert ready in no time. Plus, these mini treats are portion-controlled, so you can indulge without feeling guilty. Whether you’re baking with kids or impressing guests, this recipe is sure to garner rave reviews.

“These mini cheesecakes are a game-changer! The brownie base is so fudgy, and the cheesecake topping is to die for. A must-try!"

Preparing Brownie Bottom Mini Cheesecakes

Creating these delicious mini cheesecakes involves simple steps that anyone can follow. You’ll start by baking a rich brownie layer that acts as the foundation for the creamy cheesecake filling. After mixing up the cheesecake batter, you’ll pour it over the brownie base and bake until set. Think of it as creating a scrumptious layered dessert without the fuss of traditional baking.

What you’ll need

To whip up these Brownie Bottom Mini Cheesecakes, gather the following 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)

If you’re looking to make adjustments, you can use low-fat cream cheese or Greek yogurt for a lighter version of the cheesecake filling.

Step-by-step instructions

Preheat your 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. Allow them to cool slightly.
In a bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg, vanilla extract, and 2 tablespoons of heavy cream. Mix until silky and well-combined.
Pour the cheesecake mixture over each baked brownie base. Gently tap the muffin tin to release any air bubbles.
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.
To make the ganache, heat 3 tablespoons of heavy cream until steaming. Pour over chocolate chips and let sit for 1 minute, then stir until smooth.
Spoon ganache over the chilled cheesecakes and sprinkle with mini chocolate chips. Serve cold and enjoy!

Best ways to enjoy it

These mini cheesecakes look fabulous on a dessert table, but they can also shine at intimate gatherings. For impressive presentations, you can serve them on a sleek platter or stack them in tiers. Pair these delights with fresh berries for a fruity contrast, or drizzle with caramel sauce for added decadence. You can even freeze them for a cool treat on warm days!

Keeping leftovers fresh

Storing your leftover Brownie Bottom Mini Cheesecakes is a breeze! To keep them fresh, simply transfer them to an airtight container and store them in the refrigerator for up to 5 days. If you’d like to extend their life, you can freeze them for up to 3 months. For best results, wrap each cheesecake individually in plastic wrap before placing them in a freezer-friendly container.

Helpful cooking tips

For the best results, make sure that the cream cheese is fully softened to room temperature before beating it. This helps create a smooth filling. If you’d like a richer flavor, consider using dark chocolate for the ganache. Also, tap the muffin tin gently after pouring in the cheesecake batter to eliminate any air pockets, which results in a creamier texture.

Creative twists

Feeling adventurous? You can customize these mini cheesecakes in various ways. Try adding a spoonful of peanut butter to the cheesecake mixture for a delicious twist, or use crushed Oreos instead of brownie batter for a different base. To create a seasonal flavor, consider folding in pumpkin purée and spices during the fall.

Common questions

How long does it take to prepare these cheesecakes?
The total time, including prep and baking, is about 3 hours, primarily due to the chilling time required for the cheesecakes.
Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be prepared 1-2 days in advance. Just make sure to store them properly.
What can I use instead of heavy cream?
For a lighter option, you can use half-and-half or coconut cream for the ganache, though it may alter the final texture slightly.

Indulge in these delightful Brownie Bottom Mini Cheesecakes, and witness how a simple recipe can lead to extraordinary results that everyone will love!

Brownie Bottom Mini Cheesecakes

Delicious mini cheesecakes with a fudgy brownie base, creamy cheesecake filling, and topped with chocolate ganache, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 3 5

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 250 kcal

Ingredients

Brownie Base

1 cup brownie batter

Cheesecake Filling

8 oz cream cheese, softened Make sure it's at room temperature
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons heavy cream

Ganache

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

Topping

1/4 cup mini chocolate chips

Instructions

Preparation

Preheat your 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. Allow them to cool slightly.

Cheesecake Filling

In a bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg, vanilla extract, and 2 tablespoons of heavy cream. Mix until silky and well-combined.
Pour the cheesecake mixture over each baked brownie base. Gently tap the muffin tin to release any air bubbles.

Baking

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.

Ganache Preparation

To make the ganache, heat 3 tablespoons of heavy cream until steaming. Pour over chocolate chips and let sit for 1 minute, then stir until smooth.
Spoon ganache over the chilled cheesecakes and sprinkle with mini chocolate chips. Serve cold and enjoy!

Notes

For best results, ensure the cream cheese is at room temperature before beating it. You can customize these mini cheesecakes by adding peanut butter to the mixture or using crushed Oreos instead of brownie batter.

Keyword Brownie Cheesecakes, Brownie Recipe, Cheesecake Recipe, mini desserts, Party Treats