Brownie Bottom Cheesecake Bites
Brownie Bottom Cheesecake Bites feature a fudgy cocoa brownie base, a smooth cream cheese layer, and a dark chocolate ganache topping. They are the perfect make-ahead dessert for parties or a sweet snack.
Equipment
- 8x8-inch baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Spatula
- Small saucepan
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup Dutch-processed cocoa powder sifted
- 8 oz cream cheese full-fat, room temperature
- 2 oz dark chocolate chopped
- 1/4 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a medium bowl, whisk together melted butter and granulated sugar. Add sifted cocoa powder and mix until a thick batter forms. Press evenly into the prepared pan.
- Bake the brownie base for 10-12 minutes, until set but slightly soft in the center. Let cool for 5-10 minutes.
- In a large bowl, beat room-temperature cream cheese with an electric mixer until smooth. Add sugar, an egg, and vanilla extract; beat on low just until combined.
- Pour cheesecake filling over the slightly cooled brownie base and spread evenly. Bake for 25-30 minutes, until edges are set and center has a slight jiggle.
- Cool in the pan on a wire rack for 1 hour, then cover and refrigerate for at least 4 hours or overnight until firm.
- Place chopped dark chocolate in a heatproof bowl. Heat heavy cream until just simmering, pour over chocolate, let sit 2 minutes, then stir until smooth.
- Lift chilled cheesecake out using parchment. Spread ganache on top, sprinkle with mini chocolate chips, and slice into 16 squares.
Notes
Storage: Store in an airtight container in the fridge for up to 5 days. Place parchment between layers to keep the ganache neat.
Freezing: Wrap individual squares in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: These are best served chilled. If frozen, let them sit at room temperature for 10 minutes before serving to soften the brownie base slightly.
Best Tips: Use room-temperature cream cheese for a smooth filling. Cool the cheesecake gradually to prevent cracks. For clean slices, use a hot, dry knife.
Variations: Swap dark chocolate for milk chocolate in the ganache, add a peanut butter swirl, or top with fresh raspberries and jam instead of ganache.