Description
Indulge in these delightful brownie bottom mini cheesecakes that combine rich brownie and creamy cheesecake.
Ingredients
Scale
- 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