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Brownie Bottom Mini Cheesecakes

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Delightful mini cheesecakes with a rich brownie base, perfect for sharing or enjoying as a bite-sized dessert.

Ingredients

Scale
  • 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)

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.

Notes

For a richer chocolate flavor, add cocoa powder to the cheesecake mixture. You can also drizzle caramel sauce instead of ganache.

Nutrition

Find it online: https://voxrecipes.com/brownie-bottom-mini-cheesecakes-2/