Brownie Bottom Mini Cheesecakes

Why This Recipe Works

Brownie Bottom Mini Cheesecakes combine two favorite desserts into one delightful treat. The rich, fudgy brownie base perfectly complements the creamy, smooth cheesecake filling. The use of mini sizes makes them perfect for sharing or enjoying a single serving without the guilt that comes with eating an entire slice of cake. With simple ingredients and easy steps, you can create these fantastic mini desserts at home.

Why you should try this recipe

These mini cheesecakes are not only delicious but also versatile. They bring together the textures and flavors of brownies and cheesecakes in a fun, bite-sized form. These treats are great for parties, potlucks, or just a special dessert at home. Their eye-catching appearance topped with mini chocolate chips will impress anyone who sees them. Plus, they are easy to make and require no fancy techniques.

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How to make Brownie Bottom Mini Cheesecakes

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
• Nonstick spray
• Mixing bowls
• Electric mixer or whisk
• Heat-resistant bowl for ganache
• Spoon

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 the pan gently to release air bubbles.
5. 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.
6. Heat 3 tablespoons of heavy cream until steaming. Pour over chocolate chips and let sit for 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 these mini cheesecakes chilled. They can be enjoyed as a dessert after dinner or as a sweet snack anytime. Pair them with a scoop of vanilla ice cream or fresh berries for an extra special treat.

How to store Brownie Bottom Mini Cheesecakes

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 5 days. Make sure to let them cool completely before refrigerating to maintain the best texture.

Tips & Tricks

• To achieve a smoother cheesecake mixture, ensure your cream cheese is at room temperature before mixing.
• If you want to customize the flavor, try adding a tablespoon of cocoa powder to the cheesecake mixture for a richer chocolate flavor.
• Alternatively, you can drizzle caramel sauce instead of ganache for a different but equally delicious topping.

Variations & Substitutions

• You can use a boxed brownie mix for the brownie base to save time.
• For a fruity twist, add a layer of fruit preserves or fresh fruit on top of the cheesecake filling before adding the ganache.

FAQs

1. Can I make these cheesecakes ahead of time?
Yes! These mini cheesecakes can be made a day in advance. Just be sure to store them in the refrigerator.

2. Can I freeze these mini cheesecakes?
Yes, you can freeze them. Just wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

3. What other toppings can I use?
In addition to mini chocolate chips, you can use crushed nuts, sprinkles, or drizzle caramel or strawberry sauce on top for variety.