Description
Delicious mini cheesecakes with a brownie bottom, combining rich chocolate and creamy cheesecake for a delightful dessert.
Ingredients
Scale
- 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 your oven to 325°F (163°C).
- Line a muffin tin with paper liners and lightly spray each with nonstick spray.
- Spoon about 1 tablespoon of brownie batter into each liner and spread evenly.
- Bake for 8 to 10 minutes until just set. Let cool slightly.
- Beat cream cheese until smooth, then add sugar, egg, vanilla extract, and 2 tablespoons of heavy cream. Mix until silky, about 2-3 minutes.
- Pour cheesecake mixture over brownie base. Tap the muffin tin gently to release air bubbles.
- Bake for 15 to 18 minutes, until centers are just set. Cool in the pan for about 10 minutes, then chill for at least 2 hours.
- Heat 3 tablespoons of heavy cream until steaming and pour it over chocolate chips, let sit for a minute, then stir to create ganache.
- Spoon ganache over chilled cheesecakes and sprinkle mini chocolate chips on top.
- Serve chilled.
Notes
Make-ahead tips: Prepare brownie bases a day in advance. These cheesecakes are great for gatherings or casual treats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: brownies, mini cheesecakes, dessert, chocolate, cream cheese