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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes for Decadent Bite-Sized Bliss

These Brownie Bottom Mini Cheesecakes combine a fudgy brownie base with a creamy cheesecake layer for a perfect bite-sized treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 batch Brownie Batter Use homemade or a good-quality boxed mix
Cheesecake Filling
  • 8 ounces Cream Cheese Full-fat, softened
  • 1/2 cup Granulated Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Heavy Cream
Topping
  • 3 tablespoons Semi-Sweet Chocolate Chips
  • 1/4 cup Mini Chocolate Chips For decoration

Equipment

  • Muffin tin
  • Mixing Bowl
  • Small Saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners and spray with nonstick cooking spray.
  2. Spoon 1 tablespoon of brownie batter into each lined cup and bake for 8–10 minutes.
  3. Beat 8 ounces of cream cheese in a bowl until smooth, then add sugar, egg, vanilla, and heavy cream, mixing until combined.
  4. Pour the cheesecake mixture over the cooled brownie bases and tap the pan on the counter.
  5. Bake for 15–18 minutes, then cool in the pan for 10 minutes before transferring to a wire rack.
  6. Heat 3 tablespoons of heavy cream in a saucepan, then pour over chocolate chips and stir until smooth.
  7. Drizzle the ganache over the cheesecakes and sprinkle with mini chocolate chips before serving.

Nutrition

Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 23gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 52mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

For the best flavor, chill the cheesecakes overnight before serving.

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