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Brownie Bottom Mini Cheesecakes

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Delicious mini cheesecakes with a rich brownie bottom and silky cheesecake topping, finished with a drizzle of chocolate ganache.

Ingredients

Scale
  • 1 box brownie mix
  • 2 eggs (for brownie mix)
  • 1/2 cup vegetable oil (for brownie mix)
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 egg (for cheesecake filling)
  • 1 cup chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat the oven and prepare the muffin tin by greasing it.
  2. Mix the brownie mix according to package instructions with eggs and vegetable oil.
  3. Bake the brownies for 20-25 minutes until a toothpick comes out clean.
  4. Prepare the cheesecake filling by beating cream cheese, sugar, vanilla, and one egg until smooth.
  5. Layer the cheesecake mixture over the cooled brownie bases in each muffin cup.
  6. Bake the cheesecakes for an additional 15-20 minutes until set and jiggly in the center.
  7. Make the chocolate ganache by heating heavy cream and mixing in chocolate chips until smooth.
  8. Drizzle the ganache over the cooled mini cheesecakes.
  9. Chill in the fridge for at least 30 minutes before serving.

Notes

Serve with whipped cream or fresh berries for an extra treat. Store in the refrigerator for up to 3 days or freeze for up to a month.

Nutrition

Find it online: https://www.nailzspa.com/mini-cheesecakes-brownie-bottom/

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