Brownie Bottom Mini Cheesecakes

Here is a simple, tasty recipe you can make in under an hour plus chill time.

These Brownie Bottom Mini Cheesecakes are small treats with a fudgy brownie base and a smooth cheesecake top. They are easy to make and look nice for guests. If you like rich combos, you might also enjoy the caramel brownie cheesecake idea for another twist.

Why This Recipe Works

The brownie base gives a chewy, chocolate layer that holds the cheesecake. The small size bakes quickly and keeps the cheesecake creamy. A simple ganache on top adds shine and extra chocolate flavor.

Why you should try this recipe

You can make many mini cheesecakes at once and share them. They are a good mix of brownie and cheesecake in one bite. Try them if you want a small, rich dessert fans of fun chocolate treats like cosmic brownies will enjoy the chocolatey hit.

How to make Brownie Bottom Mini Cheesecakes

Make a small amount of brownie batter, bake short, then add a cheesecake layer. Chill, top with ganache, and add mini chips for crunch.

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)

Equipments Needed

• Muffin tin
• Paper liners
• Mixer or whisk
• Small saucepan or microwave-safe bowl (for ganache)
• Cooling rack
• Spoon and measuring cups

Step-by-Step Instructions :

1. Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners and lightly spray with nonstick spray.
2. Spoon 1 tablespoon of brownie batter into each liner and spread evenly. Bake for 8–10 minutes until just set. Let cool slightly.
3. In a bowl, beat softened cream cheese until smooth. Add sugar, egg, vanilla, and 2 tablespoons of heavy cream. Mix until silky.
4. Pour cheesecake mixture over each baked brownie base. Tap pan gently to release air bubbles.
5. Bake for 15–18 minutes until centers are just set. Cool in pan for 10 minutes, then transfer to rack and chill at least 2 hours.
6. Heat 3 tablespoons of heavy cream until steaming. Pour over chocolate chips and let sit 1 minute. Stir to create ganache.
7. Spoon ganache over chilled cheesecakes and sprinkle with mini chocolate chips. Serve chilled.

How to serve Brownie Bottom Mini Cheesecakes

Serve chilled on a small plate. They pair well with coffee or a cold glass of milk. Let guests take one or two since they are rich.

How to store Brownie Bottom Mini Cheesecakes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 1 month; thaw in the fridge before serving.

Tips & Tricks

• Use room-temperature cream cheese for a smooth filling.
• Do not overbake the cheesecakes; the center should be slightly jiggly.
• Chill fully before adding ganache so it does not slide off.
• Use fresh brownie batter for best texture.

Variations & Substitutions

• Swap mini chocolate chips for chopped nuts or crushed cookies for topping.
• Use milk or dark chocolate for the ganache for a different flavor.
• Make brownies from a box mix to save time.

FAQs

Q: Can I make these without paper liners?
A: Yes. Grease the muffin tin well and allow the cheesecakes to cool before removing.

Q: Can I prepare them ahead?
A: Yes. Make them a day ahead and keep chilled. Ganache is best added the same day you serve.

Q: Can I use low-fat cream cheese?
A: You can, but texture may be less creamy. Full-fat gives the best result.

Q: Can I double the recipe?
A: Yes. Use two muffin tins or bake in batches.

Conclusion

For a full, baked version and photos, you can follow a similar idea on the Brownie Bottom Mini Cheesecakes – Completely Delicious page. If you want another take with step-by-step tips, see the Brownie Bottom Mini Cheesecakes – Bake or Break guide.

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