Brownie Bottom Mini Chocolate Cheesecakes

Are you looking for a fun and chocolatey dessert to serve at your next gathering? Try these mini chocolate cheesecakes from Baking Cherry on Youtube! These decadent mini cheesecakes have brownie bottoms and a top drizzled with lots of chocolate. They are the perfect size for individual servings, and I’m sure your family and guests will enjoy these! Watch the video below to learn the step-by-step instructions.

Ingredients:

For the brownie base:

• 3 tbsp unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 large egg, room temperature
• 1/4 cup all-purpose flour
• 3 tbsp unsweetened cocoa powder
• a pinch of salt
• 1/4 cup walnuts, chopped

For the chocolate cheesecake:

• 1 & 1/3 cups of cream cheese, room temperature
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup semi-sweet chocolate, chopped and melted

For the chocolate drizzle:

• about 50g of semi-sweet or milk chocolate, chopped or chips

Directions:

Step 1

Combine 3 tbsp melted unsalted butter, 1/2 cup granulated sugar, and 1/2 tsp vanilla extract in a bowl. Whisk, then add 1 large egg. Continue to whisk just to combine, don’t overmix. Next, strain 1/4 cup of all-purpose flour, 3 tbsp unsweetened cocoa powder,  and a pinch of salt into the batter. Mix together until well combined. After this, add 1/4 cup of chopped walnuts and fold them in. Now, line your muffin tray with cupcake liners and scoop the batter into each cup. Bake at a preheated 350 degrees F oven for 12 to 15 minutes. After baking, let them cool completely to room temperature.

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Step 2

Next, combine 1 & 1/3 cup cream cheese, 1/4 cup powdered sugar, and 1/2 tsp vanilla extract in a bowl. Whisk until smooth texture. After this, add the melted and cooled semi-sweet chocolate. Whisk well, then scoop it over the brownie base into each cup. Push the cheesecake mixture down with the back of a spoon and spread it completely, filling the upper half of the cupcake liner. After this, drizzle them with 50g of melted chocolate on top. Refrigerate them for at least three hours or until serving time.

Brownie Bottom Mini Chocolate Cheesecakes