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A handheld smartphone photo of Brownie Bottom Mini Cheesecakes on a white plate.

Brownie Bottom Mini Cheesecakes with Glossy Chocolate Ganache

Indulge in these Brownie Bottom Mini Cheesecakes featuring a fudgy brownie foundation, a creamy white cheesecake center, and a glossy dark chocolate ganache topping. Perfectly portioned and stunningly layered for your next party or dessert craving.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Brownie Layer
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder Dutch-processed preferred
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
Cheesecake Layer
  • 8 oz cream cheese full-fat, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 tbsp sour cream
Topping
  • 1/2 cup semi-sweet chocolate chips for melting
  • 1/4 cup heavy cream
  • 2 tbsp mini chocolate chips for garnish

Equipment

  • 1 12-cup muffin tin
  • 12 White pleated paper cupcake liners
  • 1 Electric Hand Mixer

Method
 

Prepare the Brownie Base
  1. Whisk melted butter and 1 cup sugar. Add egg and vanilla, beating until glossy. Fold in cocoa, flour, and salt.
  2. Spoon 1.5 tbsp batter into each lined muffin cup. Bake at 350°F (175°C) for 10-12 minutes.
Add the Cheesecake Layer
  1. Beat cream cheese and 1/4 cup sugar until smooth. Add egg and sour cream, mixing on low speed until combined.
  2. Top brownies with cheesecake batter. Bake for 15-18 minutes until set but slightly jiggly. Cool and chill for 2 hours.
Finish with Ganache
  1. Pour hot cream over chocolate chips; whisk until glossy. Spoon over chilled cheesecakes and top with mini chips.

Notes

Ensure all dairy is at room temperature for a smooth cheesecake.
Chill completely before removing from liners for the best visual presentation.