Indulging in dessert is one of life’s simplest pleasures, and what better way to satisfy your sweet tooth than with Brownie Bottom Mini Cheesecakes? This delightful fusion of rich, fudgy brownies and creamy cheesecake comes packed in adorable, single-serving forms that are perfect for any occasion. Whether you’re planning a festive gathering or just craving a decadent treat, these mini cheesecakes offer a burst of flavor that chocolate lovers everywhere will adore.
The combination of a brownie base, velvety cream cheese filling, and silky chocolate ganache creates a dessert that bursts with textures and tastes. What I love most about these mini cheesecakes is their versatility; they are just as suitable for festive celebrations as they are for cozy nights in with a good film. Additionally, the preparation of these delightful bites is straightforward — making them perfect for both novice and experienced bakers alike. Plus, they’re an excellent make-ahead option, allowing you to enjoy more time with your guests while knowing a delicious treat awaits.
Why You’ll Love This Brownie Bottom Mini Cheesecakes
- Irresistible Flavor: The pairing of chocolate brownie and creamy cheesecake is a match made in dessert heaven.
- Perfect Portions: Mini sizes mean it’s easy to indulge without overdoing it, making them perfect for parties.
- Make-Ahead Friendly: Prepare them in advance and chill for a deliciously cold dessert whenever you’re ready.
- Easy to Customize: Add your favorite toppings or flavors to personalize the recipe.
- Impressive Presentation: The elegant look of mini cheesecakes makes them a showstopper at any gathering.
Preparation Phase & Tools to Use
Before diving into this delicious recipe, it’s essential to prep your cooking space and gather any necessary tools. Start by preheating your oven to 325°F (163°C) and lining your muffin tin with cupcake liners — parchment liners are a great choice for easy removal. Gather the standard tools like mixing bowls, a whisk or electric mixer, measuring cups, and spoons. Ensuring you have softened cream cheese will make your filling perfectly smooth, so take it out of the fridge ahead of time. When preparing the brownie base, if you opt for homemade batter, have your ingredients measured and ready. Lastly, don’t forget your cooling racks! You’ll need them to cool the brownies and cheesecakes accurately before adding the ganache.
Ingredients
- 1 box brownie mix (or homemade batter equivalent)
- 1/2 cup butter (if using homemade brownie)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup semi-sweet chocolate chips (plus more for topping)
- 1/8 tsp salt
Instructions
Step 1: Preheat and Prepare
To get started with your Brownie Bottom Mini Cheesecakes, preheat your oven to 325°F (163°C). While your oven warms up, line a muffin tin with cupcake liners. This step is crucial for ensuring easy removal of your delicious mini cheesecakes once they’re baked. If you are using homemade brownie batter, this is the perfect time to prepare that as well and have it ready to go!
Step 2: Create the Brownie Base
Prepare the brownie batter according to the package instructions, or whisk together your homemade recipe if you went that route. Spoon 1 to 2 tablespoons of the batter into each muffin cup. Use a spoon or small spatula to spread the batter evenly across the bottom of each line.
Step 3: Bake the Brownies
Bake the brownie bases in the preheated oven for 10 to 12 minutes. Keep an eye on them — you want them to be slightly underbaked for that fudgy consistency. Once done, remove them from the oven and let them cool slightly in the tin.
Step 4: Make the Cheesecake Filling
While the brownie bases cool, it’s time to prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese until it is nice and smooth. Gradually add in the granulated sugar, followed by the eggs, vanilla extract, and a pinch of salt. Mix until everything is silky and well combined, ensuring no lumps remain.
Step 5: Fill the Muffin Cups
Now it’s time to pour the luscious cheesecake mixture over the baked brownie foundation. Fill each muffin cup nearly to the top with the cheesecake mix, making sure not to overfill them as they will puff while baking.
Step 6: Bake Until Set
Return your muffin tin to the oven and bake the mini cheesecakes for about 15 to 18 minutes, or until their centers are just set. Remove the muffin tin from the oven and let the cheesecakes cool at room temperature before transferring them to the fridge for at least 3 to 4 hours. Chilling is essential for the flavors to meld beautifully and for the cheesecakes to achieve their perfect texture.
Step 7: Prepare the Ganache Topping
As the cheesecakes chill, we’ll prepare the decadent ganache. Heat the heavy cream in a saucepan over low heat, bringing it just to a simmer. Remove from heat and pour it over a cup of chocolate chips in a medium bowl. Let the mixture sit for a minute, then stir it together until smooth and glossy.
Step 8: Assemble and Serve
Once the mini cheesecakes are fully chilled, spoon the ganache over the top of each one, creating a beautiful, glossy finish. Top with additional chocolate chips for an extra touch of indulgence. Serve your mini cheesecakes cold and enjoy every morsel of this heavenly treat!
Variations
- Protein: Add a scoop of protein powder to the cheesecake mixture for a guilt-free treat.
- Vegetables: Incorporate finely grated carrots or zucchini into the brownie base for added moisture and nutrition.
- Spices: Experiment with spices such as cinnamon or nutmeg in the cheesecake mixture for a warm undertone.
Cooking Notes
- Always ensure the cheesecakes are fully chilled before topping with ganache to maintain its structure.
- Use parchment liners for easy removal from the muffin tin without damaging the cheesecakes.
Serving Suggestions
- Pair with fresh berries for a pop of color and freshness on the plate.
- Serve with whipped cream and chocolate shavings for a more extravagant presentation.
Tips
- For an added zing, swirl in some raspberry preserves into the cheesecake filling before baking.
- Remember to allow the cream cheese to soften outside of the fridge to make mixing easier.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours (includes chilling)
Nutritional Information
- Calories: 300 per cheesecake
- Protein: 4g
- Sodium: 180mg
FAQs
Can I use homemade brownie batter instead of a mix?
Absolutely! Homemade brownie batter works beautifully, just ensure it’s your favorite recipe for the best results.
How long do these mini cheesecakes last in the fridge?
They can last up to a week in the refrigerator when stored in an airtight container.
Can I freeze them?
Yes! These mini cheesecakes freeze well. Just ensure they are well-wrapped to avoid freezer burn.
What can I substitute for cream cheese?
If you’re looking for a lighter option, mascarpone cheese or Greek yogurt can be used, although they will create a different texture.
Conclusion
In conclusion, Brownie Bottom Mini Cheesecakes are a delightful dessert that combines the best of both worlds: the rich, fudgy brownie base and smooth, creamy cheesecake filling. Not only are they easy to make, but they also cater to chocolate enthusiasts’ cravings while being highly versatile. Try them for your next gathering, or simply whip them up just for yourself as a treat. Don’t forget to explore different variations and flavors for an extra twist. I’d love to hear how your mini cheesecakes turned out, so feel free to share your results, variations, or any questions in the comments below!
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Brownie Bottom Mini Cheesecakes
- Total Time: 4 hours
- Yield: 12 servings 1x
Description
Indulge in these delightful brownie bottom mini cheesecakes that combine rich brownie and creamy cheesecake.
Ingredients
- 1 box brownie mix (or homemade batter equivalent)
- 1/2 cup butter (if using homemade brownie)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup semi-sweet chocolate chips (plus more for topping)
- 1/8 tsp salt
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Prepare the brownie batter and spoon 1 to 2 tablespoons into each muffin cup.
- Bake the brownie bases for 10 to 12 minutes, then cool slightly.
- Beat the cream cheese in a mixing bowl, then add sugar, eggs, vanilla, and salt until smooth.
- Pour the cheesecake mixture over the brownie bases, filling each muffin cup nearly to the top.
- Bake for 15 to 18 minutes until centers are set, then cool at room temperature before refrigerating for 3 to 4 hours.
- Prepare ganache by heating heavy cream and pouring it over chocolate chips, stirring until smooth.
- Spoon ganache over chilled cheesecake and serve cold.
Notes
These mini cheesecakes can be customized with various toppings and flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 180 mg
- Protein: 4 g