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Extreme macro close-up of a brownie bottom mini cheesecake showing distinct layers of brownie, cheesecake, and glossy ganache.

Brownie Bottom Mini Cheesecakes with Silky Chocolate Ganache

Decadent Brownie Bottom Mini Cheesecakes featuring a fudgy dark chocolate base, a creamy vanilla cheesecake center, and a glossy ganache finish. A perfectly portioned dessert designed for chocolate lovers and visual perfection.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cheesecakes
Course: Desserts, Snacks
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Recipe Components
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder Dutch-processed
  • 1/2 cup all-purpose flour
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 unit large egg room temperature
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Equipment

  • 1 Muffin Tin 12-cup standard size
  • 2 Mixing bowls

Method
 

Preparation
  1. Mix melted butter, sugar, egg, and vanilla. Fold in cocoa and flour. Bake 1 tablespoon per muffin cup at 325°F for 8 mins.
  2. Beat cream cheese and sugar, add egg. Pour over brownie bases and bake for 15-18 mins. Chill for 2 hours.
  3. Heat cream and pour over chocolate. Stir until glossy. Drip over chilled cheesecakes and top with brownie crumbs.

Notes

Use room temperature ingredients to ensure a smooth cheesecake surface.
Dip your knife in hot water for clean cross-section slices.