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