Brownie Crust Cheesecake Bites with Chocolate Drip Recipe
Delicious mini cheesecakes with a fudgy brownie crust and a luscious chocolate drip topping. These individual treats combine the rich flavors of brownies and creamy cheesecake, finished with a smooth chocolate ganache that adds a decadent touch. Perfect for dessert lovers looking for an easy-to-make, elegant bite-sized sweet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Crust:
- 1 box brownie mix (plus eggs, oil, and water as directed on the box)
Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
Chocolate Drip:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (or milk)
Instructions
- Prepare the Pan: Preheat your oven to 325°F (165°C). Line a muffin pan with paper liners and lightly spray each liner with nonstick spray to prevent sticking.
- Bake the Brownie Base: Prepare the brownie batter following the package instructions. Spoon about 1 tablespoon of batter into each paper liner and bake for 8 to 10 minutes, or until the brownie crusts are just set.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix thoroughly. Beat in eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and sour cream until just combined to keep the mixture light.
- Fill and Bake: Spoon the cheesecake filling evenly over the pre-baked brownie crusts in the liners. Bake for 18 to 22 minutes, or until the edges are set but the centers still have a slight jiggle when shaken.
- Cool and Chill: Remove from oven and let the cheesecakes cool at room temperature. Once cooled, refrigerate for at least 2 hours to allow them to set completely.
- Add Chocolate Drip: Warm the heavy cream until it’s hot but not boiling. Pour the warm cream over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes to soften. Stir until the chocolate is smooth and glossy. Spoon the chocolate ganache over the chilled mini cheesecakes as a drip topping. Serve chilled.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- For a dairy-free option, use vegan cream cheese and dairy-free chocolate and cream alternatives.
- Keep the mini cheesecakes refrigerated until serving to maintain texture and freshness.
- If desired, garnish with fresh berries or a sprinkle of sea salt on the chocolate drip for added flavor contrast.
Keywords: brownie crust cheesecake, mini cheesecakes, chocolate ganache drip, easy dessert, brownie cheesecake cups
