A Cozy Delight: Brownie Bottom Mini Cheesecakes
There’s something magical about desserts that combine two beloved treats into one, and these Brownie Bottom Mini Cheesecakes are no exception. Imagine biting into a rich brownie base, only to be greeted by a velvety layer of creamy cheesecake that melts in your mouth. It’s a delightful blend of indulgence, comfort, and sweetness that brings back the warm memories of sharing treats with loved ones during chilly evenings. These mini cheesecakes are not only easy to whip up but also perfect for cozy get-togethers or festive celebrations. Trust me when I say, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Deliciously Indulgent: Combining fudgy brownies with rich cheesecake creates a dessert that’s truly special.
- Quick and Easy: With just a little bit of prep, these mini cheesecakes are ready to impress in no time!
- Crowd-Pleasing: Perfect for parties, potlucks, or a sweet treat at home. Everyone will be asking for seconds!
- Beautiful Presentation: Each mini cheesecake is charming and visually appealing, making them ideal for sharing.
- Family-Friendly Fun: Kids will love helping to make these delicious treats, adding some joy to your kitchen adventures.
Ingredients You’ll Need for Brownie Bottom Mini Cheesecakes
To make these sumptuous beauties, gather the following ingredients:
- 1 cup brownie batter
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (for cheesecake batter)
- 1/3 cup semi-sweet chocolate chips (for ganache)
- 3 tablespoons heavy cream (for ganache)
- 1/4 cup mini chocolate chips (for topping)
Step-by-Step Instructions
Let’s make these delightful Brownie Bottom Mini Cheesecakes together:
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners and lightly spray them with nonstick spray.
- Spoon 1 tablespoon of brownie batter into each liner and spread it evenly. Bake for 8–10 minutes until just set. Let cool slightly.
- In a bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg, vanilla extract, and 2 tablespoons of heavy cream. Mix until silky and well combined.
- Pour the cheesecake mixture over each baked brownie base, filling the liners to just below the top. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake for another 15–18 minutes until the centers are just set. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to chill for at least 2 hours.
- For the ganache, heat 3 tablespoons of heavy cream in a small saucepan until it’s steaming. Pour this over the semi-sweet chocolate chips and let it sit for 1 minute before stirring to create a smooth ganache.
- Spoon the chocolate ganache over the chilled cheesecakes and sprinkle with mini chocolate chips for a delightful finishing touch. Serve chilled and watch everyone’s eyes light up!
Delicious Variations to Try
Feel free to get creative with your Brownie Bottom Mini Cheesecakes! Here are a few fun ways to customize them:
- Zesty Citrus Twist: Add the zest of a lemon or orange to the cheesecake mixture for a refreshing burst of flavor.
- Rich Peanut Butter Swirl: Swirl in a tablespoon of creamy peanut butter into the cheesecake layer for an indulgent nutty taste.
- Decadent Caramel Drizzle: Drizzle warm caramel sauce over the ganache before sprinkling on the mini chocolate chips for added sweetness.
- Seasonal Spices: For a cozy twist, mix in a pinch of cinnamon or nutmeg to the cheesecake batter, especially delightful during the holiday season.
Chef Emma’s Helpful Tips
To ensure your Brownie Bottom Mini Cheesecakes turn out perfectly every time, here are my best kitchen secrets:
- Make Ahead: These mini cheesecakes can be prepared a day in advance; just store them in an airtight container in the refrigerator to keep them fresh.
- Ingredient Swaps: If you’re out of cream cheese, you can substitute it with mascarpone for a creamier cheesecake texture.
- Slicing Made Easy: To slice or remove the cheesecakes from the liners, run a small knife around the edges to loosen them without damaging the cheesecake.
- Storage Suggestions: Store leftovers in the refrigerator, where they’ll keep for up to five days. Just keep them in an airtight container!
What’s Inside – Nutrition Breakdown
Here’s a quick look at the nutrition details for each mini cheesecake:
- Serving Size: 1 mini cheesecake
- Calories: 250
- Carbohydrates: 18g
- Sugar: 14g
- Fat: 18g
- Protein: 3g
- Sodium: 150mg
Reader FAQs About Brownie Bottom Mini Cheesecakes
Here are some common questions I often receive about this recipe:
- Can I make this ahead? Absolutely! These mini cheesecakes taste even better after chilling in the fridge for a day or two.
- Can I use different ingredients? Yes! Feel free to get creative with flavors and mix-ins that you enjoy.
- How do I store leftovers? Keep them in an airtight container in the refrigerator for up to five days.
- How long does it last? If stored properly, these delicious treats will be good for about five days.
Wrapping It Up
These Brownie Bottom Mini Cheesecakes are a delightful blend of chocolate brownie goodness and creamy cheesecake that is impossible to resist. Whether you’re serving them at a gathering or simply treating yourself at home, they’re sure to bring smiles all around. Save this recipe to your dessert board so it’s at your fingertips whenever you crave a cozy treat! Happy baking, my friends!
Brownie Bottom Mini Cheesecakes
Ingredients
For the brownie base
- 1 cup brownie batter Homemade or store-bought
For the cheesecake filling
- 8 oz cream cheese, softened Must be at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream For cheesecake batter
For the ganache
- 1/3 cup semi-sweet chocolate chips
- 3 tablespoons heavy cream For ganache
For topping
- 1/4 cup mini chocolate chips
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners and lightly spray them with nonstick spray.
- Spoon 1 tablespoon of brownie batter into each liner and spread it evenly. Bake for 8–10 minutes until just set. Let cool slightly.
- In a bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg, vanilla extract, and 2 tablespoons of heavy cream. Mix until silky and well combined.
- Pour the cheesecake mixture over each baked brownie base, filling the liners to just below the top. Tap the pan gently on the counter to release any trapped air bubbles.
Baking
- Bake for another 15–18 minutes until the centers are just set. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to chill for at least 2 hours.
Ganache Preparation
- For the ganache, heat 3 tablespoons of heavy cream in a small saucepan until it's steaming. Pour this over the semi-sweet chocolate chips and let it sit for 1 minute before stirring to create a smooth ganache.
Finishing Touch
- Spoon the chocolate ganache over the chilled cheesecakes and sprinkle with mini chocolate chips for a delightful finishing touch. Serve chilled.
