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Brownie Bottom Cheesecakes

Mini Brownie Bottom Cheesecakes

The ultimate mini dessert featuring a fudgy brownie base, creamy cheesecake center, and rich chocolate ganache topping. Perfect for parties!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder Dutch-processed preferred
  • 2 large eggs room temperature
  • 3/4 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
Cheesecake Layer
  • 16 oz cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Ganache Topping
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and lightly spray with non-stick cooking spray.
  2. Make the Brownie Base: Whisk melted butter, 1 cup sugar, and cocoa powder. Add 2 eggs and vanilla; mix well. Fold in flour and salt.
  3. Spoon 1.5 tbsp of brownie batter into each liner. Bake for 5 minutes (par-bake). Remove from oven but keep oven on.
  4. Make the Cheesecake Layer: Beat softened cream cheese and 1/2 cup sugar until smooth. Mix in 2 eggs and vanilla on low speed until just combined.
  5. Spoon cheesecake batter over the par-baked brownie layer.
  6. Bake for 15-18 minutes until centers are set but slightly jiggly. Cool in pan for 30 mins, then refrigerate for 2 hours.
  7. Make Ganache: Pour hot heavy cream over chocolate chips. Let sit for 3 minutes, then whisk until smooth. Spoon over chilled cheesecakes.

Notes

Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature to avoid lumps.
Storage: Keep refrigerated for up to 5 days.