Brownie Bottom Mini Cheesecakes
Fudgy brownie bases topped with creamy cheesecakes, finished with rich chocolate ganache and sprinkled with mini chips. Perfect bite-sized indulgences for parties or desserts.
Equipment
- 1 muffin tin
- 12 paper liners for muffin tin
- 1 mixing bowl
- 1 oven preheated to 325°F
Ingredients
- 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
- Preheat oven to 325°F and line muffin tin with paper liners, spraying lightly with nonstick spray.
- Spoon 1 tablespoon brownie batter into each liner and spread evenly; bake 8 to 10 minutes until just set, then cool slightly.
- Beat softened cream cheese until smooth, then add sugar, egg, vanilla, and 2 tablespoons heavy cream; mix until silky.
- Pour cheesecake mixture over brownie bases, tapping pan gently to remove air bubbles.
- Bake 15 to 18 minutes until centers are just set; cool in pan 10 minutes before transferring to rack, then chill at least 2 hours.
- Heat 3 tablespoons heavy cream until steaming; pour over 1/3 cup chocolate chips and let sit 1 minute, then stir to form ganache.
- Spoon ganache over chilled cheesecakes and sprinkle with mini chocolate chips; serve chilled.
Notes
- Use room temperature cream cheese for smooth texture.
- Avoid overbaking to keep centers slightly jiggly.
- Chill overnight for best flavor and structure.