Brownie Bottom Mini Cheesecakes for Decadent Bite-Sized Bliss

Indulge in delightful Brownie Bottom Mini Cheesecakes—fudgy brownie and creamy cheesecake in bite-sized bliss.

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Prep Time 30

Cook Time 30

Chill Time 2

Total Time 3

Servings: 12 cheesecakes

Course: Desserts

Cuisine: American

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

Brownie Base

1 box Brownie Batter Use a good-quality boxed mix or homemade for best results.

Cheesecake Filling

8 oz Cream Cheese Full-fat, softened.
1/2 cup Granulated Sugar Sweetens the filling.
1 large Egg Binds the mixture.
1 tsp Vanilla Extract Enhances flavor.
3 tbsp Heavy Cream Creates a creamy texture.

Ganache Topping

1 cup Semi-Sweet Chocolate Chips For the ganache.
1/2 cup Mini Chocolate Chips For garnishing.

Equipment

Muffin tin
Mixing Bowl
Saucepan

Method

Preparation Steps

Preheat your oven to 325°F (163°C) and line muffin tins with paper liners.
Spoon 1 tablespoon of brownie batter into each liner and bake for 8–10 minutes.
Beat softened cream cheese until smooth, then add sugar, egg, vanilla extract, and heavy cream.
Pour cheesecake batter over the cooled brownie bases and gently tap the tin to release air bubbles.
Bake cheesecakes for 15–18 minutes until set but slightly jiggly in the center.
Cool for 10 minutes in the pan, then transfer to a wire rack and chill for at least 2 hours.
Heat 3 tablespoons of heavy cream and pour over chocolate chips to make ganache; stir until smooth.
Drizzle ganache over cheesecakes and sprinkle mini chocolate chips on top before serving.

Nutrition

Serving: 1cheesecakeCalories: 230kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Chill cheesecakes overnight for better flavor and texture. Enjoy at room temperature for optimal taste.

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