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Brownie Bottom Mini Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 80 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Brownie Bottom Mini Cheesecakes combine fudgy brownie bases topped with creamy cheesecake and finished with rich chocolate ganache and mini chocolate chips, making a perfect decadent dessert for parties or personal indulgence.

Ingredients

Scale

Brownie Base

  • 1 cup brownie batter

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Ganache

  • 1/3 cup semi-sweet chocolate chips
  • 3 tablespoons heavy cream

Topping

  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat Oven: Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners and lightly spray with nonstick spray to prevent sticking.
  2. Bake Brownie Base: Spoon 1 tablespoon of brownie batter into each liner and spread evenly. Bake for 8–10 minutes until just set. Remove and let cool slightly to prepare for cheesecake layer.
  3. Prepare Cheesecake Mixture: In a bowl, beat the softened cream cheese until smooth. Add sugar, egg, vanilla extract, and 2 tablespoons of heavy cream. Mix thoroughly until the mixture is silky and well combined.
  4. Pour Cheesecake Over Brownie: Spoon the cheesecake mixture over each baked brownie base, filling the liners nearly to the top. Tap the muffin pan gently to release any air bubbles.
  5. Bake Mini Cheesecakes: Bake for 15–18 minutes until the cheesecake centers are just set but still slightly jiggly. Remove from oven, cool in pan for 10 minutes before transferring to a wire rack to cool completely. Then chill the cheesecakes in the refrigerator for at least 2 hours to set.
  6. Make Ganache: Heat 3 tablespoons of heavy cream until steaming but not boiling. Pour hot cream over 1/3 cup semi-sweet chocolate chips and let sit for 1 minute. Stir gently until smooth and glossy ganache forms.
  7. Finish Mini Cheesecakes: Spoon the prepared ganache over the chilled mini cheesecakes and sprinkle with mini chocolate chips. Serve chilled for best flavor and texture.

Notes

  • Use room temperature cream cheese for the smoothest texture and easier mixing.
  • Do not overbake the cheesecakes; the centers should still have a slight jiggle to keep them creamy.
  • Chill overnight for the best flavor development and firmer structure before serving.

Find it online: https://recipes.mbeams.com/brownie-bottom-mini-cheesecakes-recipe/