Mini Cherry Cheesecake Brownies (Print Version)
# Ingredients:
→ For Brownie Layer
01 -
3/4 cup unsalted butter
02 -
1 1/4 cups granulated sugar
03 -
1/2 cup Dutch-process unsweetened cocoa powder
04 -
3 large eggs, room temperature
05 -
2 tsp vanilla extract
06 -
1 cup all-purpose flour
07 -
1/2 tsp salt
→ For Cherry Cheesecake
08 -
16 ounces plain cream cheese, room temperature
09 -
2/3 cup superfine granulated sugar
10 -
1/4 cup heavy whipping cream, room temperature
11 -
1/4 cup sour cream, room temperature (substitute Greek yogurt if needed)
12 -
6 ounces bittersweet chocolate chips, melted and slightly cooled
13 -
3 TBSP Dutch-process unsweetened cocoa powder
14 -
1/4 tsp kosher salt
15 -
2 eggs, room temperature
16 -
2 tsp vanilla extract
17 -
1/3 cup cherry juice (from cooked fresh or frozen cherries, strained)
18 -
2 cups fresh or frozen cherries (for cooking and juicing)
→ For Ganache
19 -
1 cup heavy whipping cream
20 -
1 1/4 cups bittersweet chocolate, chopped
# Instructions:
01 -
Preheat oven to 350°F. Line a 12-cup cupcake pan with paper liners or spray a 6-cup removable bottom cheesecake pan with non-stick baking spray. Set aside.
02 -
In a medium saucepan, melt butter and sugar together over medium heat, whisking occasionally. Allow to cook an additional 30 seconds until bubbling slightly. Remove from heat and transfer mixture to the bowl of a stand mixer with paddle attachment. Cool for 15-20 minutes. Add cocoa powder, eggs, and vanilla extract. Mix on medium speed until combined. Remove from mixer and fold in flour and salt. Spoon batter evenly into the prepared pan. Bake for 12-15 minutes or until edges are just set but center is underbaked. Remove pan from oven and reduce oven temperature to 325°F.
03 -
In a medium saucepan, add two cups of fresh or frozen cherries. Cook on medium heat while crushing cherries to release juice. Simmer for about 10 minutes until the mixture thickens. Strain juice through a fine mesh into a bowl. Set aside to cool.
04 -
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, sour cream, and heavy cream on low speed until smooth (about 5 minutes). Add melted chocolate, cocoa powder, and salt, mixing on medium speed for 30 seconds. Reduce speed and add eggs one at a time, scraping down the sides after each addition. Add vanilla extract and cooled cherry juice, mixing on low speed until just combined.
05 -
Distribute cheesecake filling evenly over the partially baked brownies. Return pan to the oven and bake at 325°F for 20-25 minutes. The cheesecake should be firm but not cracked. Cool on a wire rack at room temperature, then refrigerate for at least 3 hours or overnight.
06 -
Heat heavy cream in a saucepan over medium heat until steaming. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Allow ganache to cool slightly.
07 -
Top chilled cheesecakes with ganache, freshly whipped cream, chocolate shavings, and a cherry. Serve cold.
# Notes:
01 -
Ensure cheesecakes are fully chilled before serving to allow flavors to set.