The brownie base gets eight minutes alone in the muffin pan first. That short head start firms it enough to hold the cheesecake batter poured over it rather than blending into it.
After a second bake the cases chill for at least two hours, and only then does the ganache go on: warm cream poured over chopped chocolate, stirred smooth and spooned over each cold top.
Two Bakes and a Chill
The pan goes into the oven twice before anything is poured on top.
Stage 1 of 3
First bake
Steps 2–3 of 6
Brownie batter divided among the cups and baked 8 minutes to firm the bases.
- Brownie batter mixedMelt 4 oz chocolate with the butter. Whisk in 1/2 cup sugar, 1 egg and 1/2 tsp vanilla, then fold in the flour and salt.
- Bases part-bakedDivide the brownie batter among the cups and bake 8 minutes.
Stage 2 of 3
Second bake
Steps 4–5 of 6
Cheesecake batter poured over and baked 15 to 17 minutes to a slight wobble.
- Cheesecake batter beatenBeat the cream cheese with the cheesecake sugar until smooth. Beat in the 2 eggs one at a time and then the cheesecake vanilla.
- Second bakeDivide the cheesecake mixture over the brownie bases and bake 15 to 17 minutes, until the centres are set with a slight wobble.
Stage 3 of 3
Chill and finish
Steps 6–6 of 6
At least 2 hours cold, then ganache spooned over and chopped chocolate on top.
- Chilled, then ganachedCool, then refrigerate at least 2 hours. Heat the cream until steaming, pour over the ganache chocolate and stir smooth. Spoon over the chilled cheesecakes and finish with chopped chocolate.
How to Make It
Pan lined, oven at 325°F
Heat the oven to 325°F and line a 12-cup muffin pan with paper liners.
Brownie batter mixed
Melt 4 oz chocolate with the butter. Whisk in 1/2 cup sugar, 1 egg and 1/2 tsp vanilla, then fold in the flour and salt.
Bases part-baked
Divide the brownie batter among the cups and bake 8 minutes.
Cheesecake batter beaten
Beat the cream cheese with the cheesecake sugar until smooth. Beat in the 2 eggs one at a time and then the cheesecake vanilla.
Second bake
Divide the cheesecake mixture over the brownie bases and bake 15 to 17 minutes, until the centres are set with a slight wobble.
Chilled, then ganached
Cool, then refrigerate at least 2 hours. Heat the cream until steaming, pour over the ganache chocolate and stir smooth. Spoon over the chilled cheesecakes and finish with chopped chocolate.
Ingredient Notes
- Semisweet chocolate, twice
- Four ounces melted into the brownie base and another four for the ganache.
- Cream cheese
- Sixteen ounces with its own sugar, two eggs and vanilla for the middle layer.
- Heavy cream
- A third of a cup, heated until steaming and poured over the ganache chocolate.
Why This Recipe Works
- Part-baking the brownie is what keeps three visible layers instead of a marbled middle.
- Paper liners let each mini lift out cleanly without a springform.
- A slight wobble at 15 to 17 minutes means the cheesecake sets as it cools rather than cracking.
- Pouring ganache onto chilled cheesecake makes it set glossy almost immediately.
Success Tips
- Divide the brownie batter with a spoon and level it; uneven bases give uneven layers.
- Let the ganache cool for a minute before spooning so it sits on top rather than running down the sides.
- Chill the full two hours before the ganache goes on, or it will slide off a warm surface.
Serving Ideas
Peel the liners back partly so all three layers show, and serve cold with the ganache still glossy.
Storage and Reheating
Refrigerate
Keep refrigerated at 40°F or below; the ganache stays set and the cheesecake firm.
Frequently Asked Questions
How do I keep the layers separate?
Bake the brownie bases for 8 minutes before the cheesecake batter goes on top.
When does the ganache go on?
After at least 2 hours of chilling, poured over the cold cheesecakes.
