Brownie Bottom Mini Cheesecakes
Delightful mini cheesecakes with a rich brownie base, creamy filling, and topped with chocolate ganache and mini chocolate chips.
Ingredients
For the Brownie Base
- 1 cup brownie batter Use homemade or store-bought.
For the Cheesecake Filling
- 8 oz cream cheese, softened Ensure the cream cheese is at room temperature.
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
For the Ganache
- 1/3 cup semi-sweet chocolate chips
- 3 tablespoons heavy cream Heated until steaming.
For Topping
- 1/4 cup mini chocolate chips
Instructions
Preparation
- Preheat the 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 it evenly. Bake for 8–10 minutes until just set. Let cool slightly.
Cheesecake Filling
- In a bowl, beat softened cream cheese until smooth.
- Add sugar, egg, vanilla, and 2 tablespoons of heavy cream. Mix until silky.
- Pour the cheesecake mixture over each baked brownie base. Tap the pan gently to release air bubbles.
- Bake for 15–18 minutes until centers are just set. Cool in the pan for 10 minutes, then transfer to a rack and chill for at least 2 hours.
Ganache Preparation
- Heat 3 tablespoons of heavy cream until steaming. Pour over chocolate chips and let sit for 1 minute. Stir to create ganache.
- Spoon ganache over chilled cheesecakes and sprinkle with mini chocolate chips. Serve chilled.
Notes
Serve the cheesecakes chilled for the best taste and texture. These are perfect for parties or special occasions. Store in an airtight container in the fridge for up to one week or freeze for up to a month.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 100mgFiber: 1gSugar: 10g
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