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Brownie Bottom Mini Cheesecakes

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These Brownie Bottom Mini Cheesecakes are delightful treats with a fudgy brownie base and creamy cheesecake topping, perfect for sharing.

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 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.

Notes

Use room-temperature cream cheese for a smooth filling and do not overbake the cheesecakes.

Nutrition

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