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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes for Guilt-Free Indulgence

Indulge in Brownie Bottom Mini Cheesecakes—guilt-free treats with a brownie base and creamy cheesecake layer.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box brownie mix for ease, consider using a boxed mix
For the Cheesecake Layer
  • 8 oz cream cheese softened at room temperature
  • 1/4 cup granulated sugar no substitutes recommended
  • 1 large egg avoid overbeating
  • 1 teaspoon vanilla extract can substitute with almond extract
  • 2 tablespoons heavy cream use at room temperature
For the Ganache Topping
  • 1/3 cup semi-sweet chocolate chips the star component for ganache
  • 3 tablespoons heavy cream to melt the chocolate chips
For the Garnish
  • 1/4 cup mini chocolate chips feel free to use your favorite variety

Equipment

  • Muffin tin
  • Mixing Bowl
  • Small saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare muffin tin with paper liners and nonstick spray.
  2. Spoon 1 tablespoon of brownie batter into each muffin liner.
  3. Bake for 8–10 minutes or until edges are firm and center is slightly soft. Cool for a few minutes.
  4. Beat cream cheese until smooth, then mix in sugar, egg, vanilla extract, and heavy cream.
  5. Pour cheesecake mixture over brownie layers, filling each liner three-quarters full.
  6. Bake for 15–18 minutes until edges are set and centers jiggle slightly. Cool in pan for 10 minutes.
  7. Refrigerate cheesecakes for at least 2 hours or overnight.
  8. Heat heavy cream until steaming; pour over chocolate chips and stir until smooth for ganache.
  9. Spoon ganache over chilled cheesecakes and sprinkle with mini chocolate chips before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 210kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 80mgIron: 1mg

Notes

These cheesecakes can be stored in the fridge for up to 5 days or frozen for 2 months without ganache.

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