Brownie Bottom Mini Cheesecakes (Easy Party Dessert)
Brownie Bottom Mini Cheesecakes combine fudgy brownie bases with creamy cheesecake tops, finished with a rich chocolate ganache and mini chocolate chip toppings. Perfect for parties or personal indulgence, these decadent mini cheesecakes offer a delightful blend of textures and flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Brownie Base
- 1 cup brownie batter
Cheesecake Filling
- 8 oz cream cheese, softened
- 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
Instructions
- Prepare muffin tin and brownie base: Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners and lightly spray with nonstick spray. Spoon 1 tablespoon of brownie batter into each liner and spread evenly. Bake for 8 to 10 minutes until just set. Let cool slightly.
- Make cheesecake filling: In a bowl, beat softened cream cheese until smooth. Add granulated sugar, egg, vanilla extract, and 2 tablespoons of heavy cream. Mix until silky and well combined.
- Assemble and bake cheesecakes: Pour the cheesecake mixture evenly over each baked brownie base in the muffin liners. Tap the pan gently to release any air bubbles. Bake for 15 to 18 minutes until the centers are just set but still slightly jiggly.
- Cool and chill: Let the cheesecakes cool in the pan for 10 minutes. Then transfer them to a wire rack and refrigerate for at least 2 hours to set properly.
- Prepare chocolate ganache: Heat 3 tablespoons of heavy cream until steaming (not boiling). Pour the hot cream over the semi-sweet chocolate chips and let sit for 1 minute to soften. Stir until smooth and glossy.
- Finish cheesecakes: Spoon the ganache over each chilled mini cheesecake and sprinkle mini chocolate chips on top. Serve chilled for the best flavor and texture.
Notes
- Use room temperature cream cheese for the smoothest cheesecake texture.
- Do not overbake the cheesecakes; centers should have a slight jiggle to retain creaminess.
- Chill cheesecakes overnight for the best flavor development and structure.