If you are craving a delightful combination of rich chocolate and creamy cheesecake in a perfectly bite-sized treat, you are in for a real treat with this Brownie Bottom Mini Cheesecakes Recipe. These mini cheesecakes feature a fudgy brownie base that provides a dense, chocolatey foundation beneath a velvety cheesecake layer, all topped with a luscious chocolate ganache that makes each bite heavenly. Whether for a special occasion or just because, this recipe brings together familiar flavors in a fun, approachable way that’s bound to impress your family and friends.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, from creating the brownie base to ensuring the cheesecake filling is perfectly smooth and creamy. The balance of chocolate, cream cheese, and vanilla rounds out the flavor profile while the heavy cream gives the ganache a silky finish.
- 1 box brownie mix (or homemade batter equivalent): Choose your favorite mix or homemade batter for a rich and fudgy base.
- 1/2 cup butter (if using homemade brownie): Adds moisture and richness to homemade batter.
- 16 oz cream cheese, softened: The star ingredient of the cheesecake layer offering smoothness and tang.
- 1/2 cup granulated sugar: Sweetens the cheesecake without overpowering its delicate flavor.
- 2 large eggs: Provides structure and helps set the cheesecake layer.
- 1 tsp vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1/4 cup heavy cream: Used to make the chocolate ganache glossy and creamy.
- 1 cup semi-sweet chocolate chips (plus more for topping): Supplies the rich chocolate for the ganache and a decadent topping.
- 1/8 tsp salt: Balances the sweetness and intensifies the chocolate flavor.
How to Make Brownie Bottom Mini Cheesecakes Recipe
Step 1: Prepare the Brownie Base
First, preheat your oven to 325°F (163°C) and line a muffin tin with paper liners for easy removal later. Prepare the brownie batter according to the box instructions or your homemade recipe. Spoon about 1 to 2 tablespoons of batter into each muffin cup, spreading it evenly to form a solid base. This brownie layer serves as the rich, chewy foundation, so be sure to get even coverage across all the cups.
Step 2: Prebake the Brownie Layer
Bake the brownie bases for 10 to 12 minutes. This slight prebaking firms up the brownies so they won’t get overly soggy once the cheesecake filling is added. Allow them to cool slightly while preparing the cheesecake layer; this step ensures the layers maintain their distinct textures and flavors.
Step 3: Prepare the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until it becomes smooth and creamy with no lumps. Gradually add the sugar, then the eggs, vanilla extract, and salt. Mix the batter just enough to combine into a silky and slightly thick filling—overmixing can incorporate too much air which might cause cracks when baking.
Step 4: Fill and Bake the Mini Cheesecakes
Carefully pour the cheesecake mixture over the brownie bases in each cup, filling almost to the rim but leaving a little space for expansion. Bake for 15 to 18 minutes, watching carefully until the centers are just set but still have a gentle jiggle. This results in creamy, melt-in-your-mouth cheesecake texture, perfectly balanced with the brownie crust below.
Step 5: Cool and Chill
Let the mini cheesecakes cool at room temperature for a short while, then transfer the muffin tin to the fridge. Chill the cheesecakes for at least 3 to 4 hours to set completely, allowing the flavors to meld beautifully and the texture to firm up nicely for serving.
Step 6: Prepare the Chocolate Ganache Topping
Heat the heavy cream until it just begins to simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips, letting it sit for a minute to soften the chocolate. Stir gently until the mixture becomes a smooth, glossy ganache. This ganache adds a rich, velvety layer that complements the cheesecake’s tang and the brownie’s depth perfectly.
Step 7: Top and Serve
Once the ganache has cooled slightly but is still pourable, spoon it over the chilled mini cheesecakes. Finish by sprinkling extra chocolate chips on top for added texture and presentation flair. Refrigerate briefly if needed to set the ganache before serving chilled.
How to Serve Brownie Bottom Mini Cheesecakes Recipe
Garnishes
Adding a fresh garnish can elevate your Brownie Bottom Mini Cheesecakes Recipe to dessert-table stardom. Consider a few fresh raspberries or a sprig of mint for a pop of color and freshness that cuts through the richness. A light dusting of powdered sugar or finely chopped nuts also adds both texture and visual appeal.
Side Dishes
These mini cheesecakes are indulgently rich on their own, but if you’re serving them as part of a dessert spread, pair with lightly sweetened whipped cream or fresh fruit salad. A scoop of vanilla bean ice cream alongside also adds a cool, creamy contrast that guests will love.
Creative Ways to Present
To impress your guests, place the mini cheesecakes on a decorative platter lined with parchment paper or edible flowers. Serving in colorful mini cupcake liners or adding edible gold leaf to the ganache topping makes for a stunning finish. You can also offer them on individual dessert plates garnished with a drizzle of raspberry coulis or caramel sauce for an extra special touch.
Make Ahead and Storage
Storing Leftovers
You can store leftover Brownie Bottom Mini Cheesecakes Recipe treats in an airtight container in the refrigerator for up to 4 days. Keeping them chilled preserves the creamy texture of the cheesecake layer and maintains the glossy ganache topping freshness. Always use liners or parchment paper between layers to prevent sticking.
Freezing
If you’d like to make these ahead in larger batches, they’re excellent candidates for freezing. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. They will keep well for up to 2 months. Thaw in the refrigerator overnight before serving to ensure the best texture and flavor.
Reheating
Because these cheesecakes are best served chilled, reheating is generally not recommended. If you prefer the ganache slightly softened, allow the mini cheesecakes to sit at room temperature for 10 to 15 minutes before serving. Avoid microwaving as that can negatively affect the cheesecake’s texture.
FAQs
Can I use a homemade brownie recipe instead of a boxed mix?
Absolutely! You can swap in your favorite homemade brownie batter. Just be sure to follow the same amount as the box mix calls for and adjust baking times if necessary. Using homemade brownie allows for more control over sweetness and texture.
What type of cream cheese works best for this recipe?
Full-fat cream cheese is ideal because it provides the best texture and flavor for the cheesecake layer. Avoid low-fat or whipped varieties as they can make the filling less stable and less creamy.
How long should I chill the mini cheesecakes before serving?
For the best texture, chill them for at least 3 to 4 hours. This allows the cheesecake layer to firm up and the flavors to meld perfectly. Overnight chilling is even better if you have the time.
Can I make these ahead for a party?
Yes! This Brownie Bottom Mini Cheesecakes Recipe is ideal for making in advance. Prepare and assemble completely, then store them chilled until serving. The ganache can be added a few hours before your event to keep it fresh.
Is it necessary to use ganache topping?
The ganache is a wonderful finishing touch that adds richness and shine, but you can enjoy the brownies and cheesecake layers on their own if you prefer something simpler. For extra variety, try caramel sauce or fruit compote instead.
Final Thoughts
If you’re looking for a dessert that combines the best of two worlds, this Brownie Bottom Mini Cheesecakes Recipe is simply irresistible. The fudgy brownie base paired with the smooth cheesecake and glossy chocolate topping creates an indulgent treat that’s perfect for sharing or enjoying all by yourself. Trust me, once you make these, they’ll become a beloved dessert you’ll want to bake again and again.
Print
Brownie Bottom Mini Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Brownie Bottom Mini Cheesecakes, combining a fudgy brownie base with a creamy cheesecake topping, finished with a rich chocolate ganache. Perfectly portioned for individual servings, these mini cheesecakes offer a decadent dessert experience with a beautiful contrast of textures and flavors.
Ingredients
Brownie Base
- 1 box brownie mix (or homemade batter equivalent)
- 1/2 cup butter (if using homemade brownie)
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp salt
Chocolate Ganache Topping
- 1/4 cup heavy cream
- 1 cup semi-sweet chocolate chips (plus more for topping)
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) and line a muffin tin with paper liners to prepare for baking the brownie bases.
- Prepare brownie batter: Mix the brownie batter according to the package instructions or your homemade recipe, including the 1/2 cup butter if applicable.
- Fill muffin cups: Spoon 1-2 tablespoons of the brownie batter into each muffin cup, spreading it evenly to form the base layer.
- Bake brownie bases: Bake the brownie bases for 10-12 minutes until set but not fully cooked, then allow them to cool slightly.
- Prepare cheesecake mixture: Beat the softened cream cheese in a bowl until smooth and creamy.
- Add cheesecake ingredients: Incorporate sugar, eggs, vanilla extract, and salt into the cream cheese, mixing until silky and fully combined.
- Assemble cheesecakes: Pour the cheesecake mixture over each brownie base in the muffin cups, filling nearly to the top.
- Bake cheesecakes: Return the pan to the oven and bake for 15-18 minutes until the cheesecake centers are just set.
- Cool and chill: Let the mini cheesecakes cool at room temperature before refrigerating them for at least 3-4 hours to set completely.
- Prepare ganache: Heat the heavy cream until it is simmering, then pour it over the semi-sweet chocolate chips and stir until smooth and shiny.
- Add ganache topping: Let the ganache cool slightly, then spoon it over the chilled cheesecakes evenly.
- Garnish and serve: Top each mini cheesecake with extra chocolate chips and serve chilled for the best taste and texture.
Notes
- Using room temperature cream cheese helps achieve a smooth cheesecake filling.
- Ensure the brownie base is not fully baked initially to keep it fudgy after the cheesecake topping is added.
- Chilling the cheesecakes for at least 3-4 hours is essential for proper setting and easier slicing.
- The ganache can be made ahead and refrigerated; rewarm slightly before topping.
- For a gluten-free option, use a gluten-free brownie mix or homemade gluten-free batter.
