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This rich, decadent mini cherry cheesecake brownie combines three irresistible dessert layers in one spectacular treat. The fudgy brownie base provides the perfect foundation for a silky chocolate cherry cheesecake middle and glossy ganache topping. Each bite delivers pure chocolate indulgence with a hint of cherry sweetness.
I developed this recipe for my husband's birthday when he couldn't decide between brownies, cheesecake, or chocolate cake. Now it's requested for every special occasion at our house, and guests always ask for the recipe after their first bite.
Ingredients
- For Brownie Layer
- Butter: Danish Creamery European Style Unsalted Butter gives the brownies a rich, velvety texture with its higher butterfat content
- Granulated sugar: Provides sweetness and helps create that coveted crinkly brownie top
- Dutch process cocoa powder: Delivers deeper chocolate flavor than natural cocoa and creates that true dark brownie color
- Eggs: Room temperature eggs ensure proper incorporation and better structure
- Vanilla extract: Enhances the chocolate flavor without overpowering
- All-purpose flour: Keeps the brownies tender when measured properly
- Salt: Balances the sweetness and intensifies the chocolate flavor
- For Cherry Cheesecake
- Cream cheese: Room temperature cream cheese creates that silky smooth texture without lumps
- Superfine granulated sugar: Dissolves more easily for a perfectly smooth filling
- Heavy whipping cream: Adds richness and improves texture
- Sour cream: Introduces tanginess to balance the sweetness
- Bittersweet chocolate chips: Provide intense chocolate flavor use high quality for best results
- Dutch process cocoa powder: Deepens the chocolate flavor and color
- Kosher salt: Enhances all flavors choose this over table salt for better flavor distribution
- Eggs: Room temperature eggs incorporate better into the batter
- Vanilla extract: Complements both chocolate and cherry flavors
- Cherry juice: From cooked cherries adds natural flavor and subtle color
- For Ganache
- Heavy whipping cream: With at least 36% fat content creates the silkiest ganache
- Bittersweet chocolate: Makes a rich topping use bars rather than chips for smoother melting
How To Make Mini Cherry Cheesecake Brownies
- Prepare The Pan:
- Line a 12 cup cupcake pan with paper liners or prepare a 6 cup removable bottom cheesecake pan with baking spray. I prefer the removable bottom pan for a more elegant presentation but cupcake liners work beautifully for casual gatherings.
- Create The Brownie Base:
- Melt butter and sugar together over medium heat until the mixture becomes thick and slightly bubbly at the edges. This step is crucial as it helps develop those signature crackly brownie tops. Transfer to a stand mixer and allow to cool completely before adding eggs to prevent scrambling them. Add cocoa powder, eggs and vanilla, mixing just until combined. Gently fold in flour and salt by hand. The batter will be thick and glossy. Divide evenly into prepared pans.
- Partially Bake The Brownies:
- Bake just until the edges are set but centers remain slightly underdone approximately 12 to 15 minutes. This prevents overbaking once the cheesecake layer is added. The brownies will finish cooking during the second bake.
- Prepare The Cherry Juice:
- Cook down fresh or frozen cherries until they release their juices and the mixture thickens. Strain carefully to remove solids and capture all that vibrant cherry flavor. Let cool before adding to your cheesecake mixture for optimal color and taste.
- Make The Cheesecake Filling:
- Beat cream cheese, sugar, sour cream and heavy cream until completely smooth. This step requires patience take the full 5 minutes to ensure no lumps remain. Add melted chocolate and cocoa powder, followed by eggs one at a time. Finally, incorporate vanilla and cherry juice. The mixture should be silky smooth with a beautiful chocolate color with subtle red undertones.
- Assemble And Bake:
- Pour cheesecake batter over partially baked brownie bases and return to the oven. Bake at a reduced temperature of 325°F for 20 to 25 minutes. The cheesecakes should appear set at the edges but maintain a slight jiggle in the center. They will continue to set as they cool.
- Cool And Chill:
- Allow the cheesecakes to cool completely at room temperature before refrigerating for at least 3 hours or overnight. Proper chilling ensures clean slices and fully developed flavors.
- Add Ganache Topping:
- Pour warm ganache over the chilled cheesecakes for that final touch of chocolate luxury. Return to the refrigerator briefly to set the ganache before serving.
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My absolute favorite part of this recipe is watching guests take their first bite. The moment when they discover the brownie layer beneath the cheesecake always brings a smile. My daughter once declared these better than her birthday cake and insisted we serve them instead at her party the following year.
Make Ahead And Storage
These mini cheesecakes actually improve with an overnight rest in the refrigerator as the flavors meld beautifully. Store them covered in the refrigerator for up to 5 days. The brownies will remain moist and the cheesecake filling stays creamy. For longer storage, freeze them without ganache or toppings for up to 3 months. Thaw overnight in the refrigerator before adding fresh ganache and serving.
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Perfect Substitutions
While I recommend following the recipe exactly for first time makers, there are several successful variations. Replace the cherry juice with raspberry or strawberry juice for a different berry twist. White chocolate can be substituted for the bittersweet chocolate in the cheesecake layer for a more dramatic color contrast with the cherry. For a dairy-free version, use plant-based cream cheese, coconut cream, and dairy-free chocolate, though the texture will be slightly different.
Serving Suggestions
Serve these mini cheesecakes cold from the refrigerator for the best texture contrast between the fudgy brownie and creamy cheesecake. Add a dollop of freshly whipped cream, chocolate shavings, and a fresh cherry on top for an elegant presentation. For special occasions, dust the plate with cocoa powder or add a drizzle of cherry syrup. These pair beautifully with coffee, dessert wine, or a glass of cold milk.
Cultural Context
This recipe draws inspiration from Black Forest cake, the classic German dessert combining chocolate and cherries. The addition of the brownie layer is a distinctly American twist, creating a fusion dessert that honors both traditions. Cherry cheesecake brownies represent the modern approach to dessert, where boundaries between classic recipes blur to create something new and exciting.
Frequently Asked Questions
- → Can I use frozen cherries instead of fresh ones?
Yes! Frozen cherries work perfectly for the cheesecake layer. Simply cook them down and strain for juice, just as you would with fresh cherries.
- → What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream in this recipe, providing a similar creamy texture and tangy flavor.
- → How do I know when the cheesecake layer is cooked?
The cheesecake layer should look firm but not cracked. A gentle jiggle in the center is fine, as it will firm up as it chills.
- → Can I make this dessert in a larger pan?
Yes, you can use a larger pan, but you may need to adjust the baking time. Watch for the edges setting and the center of the cheesecake layer firming up.
- → How do I store these mini desserts?
Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for extended storage.