Mini Cherry Cheesecake Brownies (Print Version)
# Ingredients:
→ Brownie Layer
01 -
3/4 cup Danish Creamery European Style 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
→ Cherry Cheesecake Layer
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 desired)
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 2 cups cooked fresh or frozen cherries, strained)
→ Ganache Topping
18 -
1 cup heavy whipping cream
19 -
1 1/4 cups bittersweet chocolate, chopped
# Instructions:
01 -
Preheat oven to 350°F (175°C). 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 over medium heat, whisking occasionally. Cook for around 30 seconds more after melting, until thick and slightly bubbling at the edges. Avoid overheating. Remove from heat and transfer to a stand mixer bowl. Allow to cool for 15-20 minutes. Add cocoa powder, eggs, and vanilla extract. Mix on medium speed for 1 minute. Gently fold in flour and salt with a spatula, being careful not to overmix. Spoon batter into the prepared pan evenly. Bake for 12-15 minutes until edges are set but the center remains underbaked. Remove from oven and let cool slightly.
03 -
Reduce oven temperature to 325°F (163°C).
04 -
Cook 2 cups of fresh or frozen cherries in a saucepan over medium heat for 10 minutes, crushing with a spoon to release juices. Strain through a fine mesh sieve to extract approximately 1/3 cup juice. Cool to room temperature.
05 -
In a stand mixer with the paddle attachment, beat cream cheese, sugar, sour cream, and heavy whipping cream on low speed for 5 minutes until smooth. Add melted chocolate and cocoa powder on low speed, then mix in salt. Add eggs one at a time, scraping the bowl after each addition. Mix in vanilla extract and cherry juice until just combined. Pour cheesecake mixture evenly over slightly baked brownies in the pan. Bake for 20-25 minutes, or until cheesecake is firmly set but not cracked. For a firmer texture, bake slightly longer. Cool on a wire rack to room temperature.
06 -
Refrigerate cheesecakes for at least 3 hours or overnight until fully chilled.
07 -
Heat heavy whipping cream in a saucepan over medium heat until steaming but not boiling. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth. Cool slightly before spreading over chilled cheesecakes.
08 -
Top chilled cheesecakes with ganache, freshly whipped cream, and chocolate shavings. Garnish with a cherry on top. Serve cold.
# Notes:
01 -
Allow sufficient cooling and refrigeration time to ensure proper texture.
02 -
Use high-quality chocolate for the best flavor.