Description
Indulge in these delightful mini cheesecakes featuring a rich brownie base topped with creamy cheesecake.
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
- 3 tablespoons heavy cream
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with paper liners and spray with nonstick spray.
- Spoon 1 tablespoon of brownie batter into each liner and spread evenly. Bake for 8–10 minutes until just set. Allow to cool.
- In a mixing bowl, beat cream cheese until smooth. Add sugar, egg, vanilla, and 2 tablespoons heavy cream. Mix until silky.
- Pour cheesecake mixture over each brownie base and gently tap to release air bubbles.
- Bake for 15–18 minutes until centers are just set. Cool in the pan for 10 minutes and then chill on a wire rack for at least 2 hours.
- Heat 3 tablespoons of heavy cream until steaming and pour over chocolate chips; stir to create ganache.
- Spoon ganache over chilled cheesecakes and sprinkle with mini chocolate chips before serving.
Notes
For best results, ensure all ingredients are at room temperature before starting. You can also prepare brownie bases a day in advance.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg