Description
Delightful mini cheesecakes with a fudgy brownie base and creamy cheesecake filling, topped with luscious ganache.
Ingredients
Scale
- 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
- 1/3 cup semi-sweet chocolate chips (for ganache)
- 3 tablespoons heavy cream (for ganache)
- 1/4 cup mini chocolate chips (for topping)
Instructions
- Preheat the oven to 325°F. 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 to 10 minutes until just set, then let them cool slightly.
- In a mixing bowl, beat the softened cream cheese until smooth. Add in the sugar, egg, vanilla, and 2 tablespoons of heavy cream. Mix until silky and uniform.
- Carefully pour the cheesecake mixture over the brownie bases. Gently tap the pan to remove any air bubbles.
- Bake for 15 to 18 minutes, until the centers are just set. Cool in the pan for 10 minutes before transferring to a rack. Allow them to chill in the fridge for at least 2 hours.
- For the ganache, heat 3 tablespoons of heavy cream until steaming. Pour it over the 1/3 cup of chocolate chips and let it sit for 1 minute. Stir until smooth to form a luscious ganache.
- Spoon the ganache over the chilled cheesecakes and sprinkle with mini chocolate chips. Serve chilled and enjoy!
Notes
These mini cheesecakes can be customized with espresso powder, crushed Oreos, or lemon zest for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg