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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes: A Decadent Dessert Dream

Indulge in Brownie Bottom Mini Cheesecakes, a delightful combination of chocolate brownie and creamy cheesecake, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Bottom
  • 1 batch Brownie Batter homemade or boxed mix
For the Cheesecake Filling
  • 8 oz Cream Cheese softened
  • 1/4 cup Granulated Sugar sweetens the cheesecake
  • 1 large Egg binding agent
  • 1 tsp Vanilla Extract enhances flavor
  • 2 tbsp Heavy Cream silky consistency
For the Ganache Topping
  • 1/3 cup Semi-Sweet Chocolate Chips for ganache
  • 3 tbsp Heavy Cream for ganache
For Garnishing
  • 1/4 cup Mini Chocolate Chips for garnish

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • small saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners and spray them with nonstick cooking spray.
  2. Prepare the brownie batter and scoop about 1 tablespoon into each liner. Bake for 8–10 minutes, until set but soft.
  3. Beat cream cheese until smooth. Add sugar, egg, vanilla, and heavy cream; mix until silky.
  4. Pour cheesecake mixture over brownie bases, filling three-quarters full. Tap the pan to release bubbles.
  5. Bake for 15–18 minutes until centers are just set. Cool in the pan for 10 minutes.
  6. Transfer to a wire rack and chill in the refrigerator for at least 2 hours.
  7. Heat heavy cream for the ganache and pour it over chocolate chips. Let sit then stir until smooth.
  8. Spoon ganache over chilled cheesecakes and sprinkle mini chocolate chips on top.

Nutrition

Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 21gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

Use room temperature cream cheese and avoid overbaking for best results.

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