Decadent Brownie Bottom Mini Cheesecakes for Sweet Moments

These Brownie Bottom Mini Cheesecakes combine a fudgy brownie base with creamy cheesecake for a delightful dessert.

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Prep Time 30

Cook Time 20

Chill Time 2

Total Time 2 50

Servings: 12 cheesecakes

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Brownie Base

1 box Brownie Batter homemade or good-quality boxed mix

Cheesecake Filling

8 oz Cream Cheese softened at room temperature
1/4 cup Granulated Sugar
1 large Egg
1 teaspoon Vanilla Extract
2 tablespoons Heavy Cream

Chocolate Ganache

1/3 cup Semi-Sweet Chocolate Chips
3 tablespoons Heavy Cream

Topping

1/4 cup Mini Chocolate Chips

Equipment

muffin tin
Mixing Bowl
Saucepan
whisk
Spoon
spatula

Method

Preparation

Preheat the oven to 325°F (163°C) and prepare a muffin tin with paper liners.
Prepare the brownie batter and spoon 1 tablespoon into each muffin liner. Bake for 8–10 minutes.
In a bowl, beat cream cheese until smooth, then gradually add sugar, egg, vanilla, and heavy cream.
Pour the cheesecake mixture over the cooled brownie bases, filling each cup to the top.
Bake for 15–18 minutes until the centers are set but jiggle slightly.
Cool in the pan for 10 minutes, then refrigerate for at least 2 hours.
Heat heavy cream for ganache and pour it over chocolate chips. Stir until smooth.
Drizzle ganache over chilled cheesecakes and sprinkle with mini chocolate chips.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Allow cream cheese to soften for the best texture. Chilling time is essential for flavor development.

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