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
Scale
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.
