Brownie Bottom Mini Cheesecakes for Epic Chocolate Lovers

These Brownie Bottom Mini Cheesecakes offer a chewy brownie base with creamy cheesecake, perfect for chocolate lovers.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Cooling Time 2

Total Time 3

Servings: 12 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownie Base

1 cup Brownie Batter Use homemade or high-quality boxed mix; bake partially to avoid sogginess.

For the Cheesecake Filling

8 oz Cream Cheese Ensure it’s softened at room temperature for a smooth texture.
1/4 cup Granulated Sugar Sweetens the cheesecake, balancing the tang of the cream cheese.
1 large Egg Binds the cheesecake batter to help it set without cracks.
1 tsp Vanilla Extract Adds depth to the cheesecake flavor.
2 tbsp Heavy Cream Contributes to a silky, creamy texture.

For the Ganache Topping

1/3 cup Semi-Sweet Chocolate Chips The main component for the rich ganache topping.
3 tbsp Heavy Cream Used to create a glossy ganache.

For the Final Touch

1/4 cup Mini Chocolate Chips Adds texture and visual appeal to the finished cheesecake.

Equipment

Muffin tin
mixing bowl
small saucepan

Method

Step‑by‑Step Instructions

Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners, lightly spritzing each with nonstick spray.
Spoon about 1 tablespoon of brownie batter into each lined cup, spreading evenly. Bake for 8–10 minutes, until set but soft. Cool slightly.
In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar, egg, vanilla extract, and heavy cream, mixing until silky and smooth.
Pour cheesecake mixture over the cooled brownie bases, filling each cup to three-quarters full. Tap the tin to release air bubbles.
Bake mini cheesecakes for 15–18 minutes until set but slightly jiggly in the center. Cool on a wire rack for 10 minutes and chill for at least 2 hours.
Heat heavy cream in a saucepan until steaming. Pour over chocolate chips in a bowl, let sit, then stir until smooth to create ganache.
Drizzle ganache over cooled cheesecakes and sprinkle mini chocolate chips on top for added texture and appeal.

Nutrition

Serving: 1mini cheesecakeCalories: 230kcalCarbohydrates: 24gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth mixture. Chill overnight for best flavors and serve warm if desired.

Tried this recipe?

Let us know how it was!