Brownie bottom mini chocolate cheesecakes! This easy-to-follow recipe has a rich and fudgy brownie base, topped with creamy chocolate cheesecake, and drizzled with chocolate. The result is a heavenly combination of flavors! Plus, they’re the perfect size for individual servings so everyone can enjoy their own little slice of heaven!
Prep time: 30mins | Cook time: 12mins | Yield: 12 servings
Step-by-Step Video Recipe:
Written Recipe:
Brownie Bottom Mini Chocolate Cheesecakes
Brownie bottom mini chocolate cheesecakes! This easy-to-follow recipe has a rich and fudgy brownie base, topped with creamy chocolate cheesecake, and drizzled with chocolate. The result is a heavenly combination of flavors! Plus, they’re the perfect size for individual servings so everyone can enjoy their own little slice of heaven!
Ingredients
For the Brownie Base:
- 3 Tbsp (42g) Unsalted butter, melted
- 1/2 cup (100g) Granulated sugar
- 1/2 tsp Vanilla extract
- 1 large egg at room temperature
- 1/4 cup (30g) All-purpose flour
- 3 Tbsp (15g) Unsweetened cocoa powder
- A pinch of salt
- 1/4 cup (25g) Walnuts, chopped (you can use chocolate chips instead)
For the Chocolate Cheesecake:
- 1 1/3 cups (300g) Cream cheese at room temperature
- 1/4 cup (32g) Powdered sugar
- 1/2 tsp Vanilla extract
- 150g (about 1 cup) Semi-sweet chocolate, chopped or chips
For the Chocolate Drizzle:
- About 50g Semi-sweet or milk chocolate, chopped or chips
Instructions
For the Brownie Base:
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the brownies.
- Combine the melted butter, sugar, and vanilla in a medium bowl. Mix using a wire whisk.
- Add the egg and whisk until well combined. Don’t overmix. There’s no need to add air to the batter.
- Sift the flour, cocoa powder, and salt over the mixture. Stir gently until just combined.
- Stir in the walnuts or chocolate chips.
- Line a muffin tin with 12 cupcake liners. Divide the batter evenly among the 12 liners.
- Bake for about 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool completely at room temperature.
For the Chocolate Cheesecake:
- Combine the cream cheese, powdered sugar, and vanilla in a medium bowl. Mix until well combined and smooth. You can use an electric mixer if the cream cheese is a little lumpy. Set it aside.
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. Let it cool at room temperature for a few minutes before using it.
- Pour the melted chocolate over the cream cheese mixture and mix until well combined and smooth.
- Divide the cheesecake filling evenly among the 12 cupcake liners and smooth the top.
For the Chocolate Drizzle:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Drizzle the melted chocolate over the mini cheesecakes using a small piping bag.
Notes
Refrigerate them for at least 3 hours or until serving time.
