Brownie Bottom Mini Cheesecakes
Indulge in these delightful mini cheesecakes with a rich brownie base and creamy cheesecake filling, perfect for satisfying your sweet tooth while maintaining a healthy lifestyle.
Ingredients
For the Brownie Base
- 1 batch Brownie batter Use your favorite recipe or store-bought
For the Cheesecake Filling
- 8 oz Cream cheese Make sure it's softened
- 1/2 cup Granulated sugar Can be substituted with a sugar alternative
- 1 large Egg Binds the cheesecake mixture
- 1/2 cup Heavy cream Adds creaminess
For the Ganache Topping
- 1/2 cup Semi-sweet chocolate chips For melting into ganache
- 1/4 cup Heavy cream To mix with chocolate chips
For Garnishing
- 1/4 cup Mini chocolate chips Adds extra sweetness on top
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Gather all ingredients and soften the cream cheese.
- Line a muffin tin with cupcake liners.
- Prepare brownie batter according to your favorite recipe.
Cooking
- Fill each cupcake liner halfway with brownie batter.
- In a bowl, beat cream cheese, sugar, and egg until smooth.
- Mix in heavy cream until creamy and well incorporated.
- Spoon the cheesecake filling over brownie batter in each liner, filling almost to the top.
- Bake for 20-25 minutes, until edges are set and center wobbles slightly.
- Allow to cool completely before adding the ganache.
Serving
- In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream to make ganache.
- Heat in 15-second intervals, stirring until melted and smooth.
- Pour ganache over mini cheesecakes and top with mini chocolate chips.
- Chill in the refrigerator for at least an hour before serving.
Notes
Store leftovers in an airtight container in the fridge for up to five days. Can be frozen for up to three months.