Brownie Bottom Mini Cheesecakes (Printable Version)
# What You'll Need:
→ Brownie Base
01 -
115 grams unsalted butter
02 -
200 grams granulated sugar
03 -
30 grams cocoa powder
04 -
2 large eggs
05 -
5 ml vanilla extract
06 -
95 grams all-purpose flour
07 -
2 grams salt
→ Cheesecake Layer
08 -
225 grams cream cheese, softened
09 -
60 grams powdered sugar
10 -
5 ml vanilla extract
11 -
60 ml heavy cream
→ Ganache and Toppings
12 -
90 grams semi-sweet chocolate chips
13 -
60 ml heavy cream
14 -
Additional semi-sweet chocolate chips for garnish
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Line a muffin pan with paper liners or grease a silicone mold for easy removal.
02 -
Melt unsalted butter, then combine with granulated sugar, cocoa powder, and salt. Add eggs and vanilla extract, mixing until smooth. Fold in all-purpose flour gently until incorporated.
03 -
Divide the brownie batter evenly among muffin cups. Bake for 10 to 12 minutes until edges are set. Remove from oven and allow to cool.
04 -
Using an electric mixer, beat softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream. Continue mixing until the filling is creamy and free of lumps.
05 -
Spoon cheesecake filling over the cooled brownie bases, smoothing the tops. Bake at 160°C for 15 to 18 minutes until centers are just set with a slight jiggle. Remove from oven, cool completely, then refrigerate for at least 2 hours.
06 -
Melt chocolate chips with heavy cream using a double boiler or microwave, stirring until smooth and glossy.
07 -
Pour cooled ganache over chilled cheesecakes and sprinkle with additional chocolate chips. Allow ganache to set before serving.
# Helpful Notes:
01 -
Ensure all dairy ingredients are at room temperature before mixing to prevent cracks. Avoid overbaking the cheesecake to maintain a smooth texture.