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Brownie bottom mini cheesecakes topped with creamy cheese filling

Brownie Bottom Mini Cheesecakes

Delicious mini cheesecakes with a fudgy brownie base and topped with rich chocolate ganache, perfect for any dessert table.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownie Base
  • 1 cup brownie mix
  • 1/3 cup vegetable oil
  • 1 large egg
For the Cheesecake Layer
  • 8 oz cream cheese, softened Use room temperature for best results.
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream Can substitute with Greek yogurt for a tangy twist.
For the Topping
  • 1/2 cup chocolate chips
  • 1/2 cup heavy cream Used for making ganache.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  2. In a bowl, mix together brownie mix, vegetable oil, and 1 egg until well combined.
  3. Spoon the brownie mixture into the prepared muffin tin, filling each liner about halfway.
  4. Bake for about 10 minutes or until slightly set.
Cheesecake Layer
  1. In another bowl, beat together cream cheese, sugar, and vanilla until smooth.
  2. Add the eggs one at a time, mixing well after each addition, then add sour cream and combine.
  3. Pour the cheesecake mixture over the brownie layer in each liner.
  4. Bake for an additional 20-25 minutes or until the centers are just set.
Finishing Touches
  1. Let cool completely, then chill in the refrigerator for at least 2 hours.
  2. For the ganache, heat heavy cream in a small saucepan, then pour over chocolate chips in a bowl. Stir until smooth.
  3. Drizzle ganache over the cheesecakes before serving. Enjoy your bite-sized treats!

Notes

Don't skip the cooling time! It helps the cheesecakes firm up nicely. Leftovers can be stored in an airtight container for up to 4 days. Freeze individually for up to a month.