Bars & Brownies • Sweets
Mini Cherry Cheesecake Brownies
June 26, 2020
These mini cherry cheesecake brownies are made with rich, fudgy brownie bottom, a silky smooth chocolate cherry cheesecake filling, and a […]
These mini cherry cheesecake brownies are made with rich, fudgy brownie bottom, a silky smooth chocolate cherry cheesecake filling, and a decadent layer of dark chocolate ganache. Topped with freshly whipped cream, chocolate shavings, and a cherry on top, this dessert is for serious chocolate lovers only!
This post is sponsored by Danish Creamery. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible.
I have a lot of questions. Like exactly how much longer do I have to wait for the next season of Ozark? Who decided bringing scrunchies back was a good idea? Which kid made a smoothie with the last TWO!! ripe bananas when clearly they were destined for banana bread? Where do all those missing white socks from the dryer really go? And can someone, anyone, please tell me what happened to the entire month of June? I know we’ve all been spending loads of time hunkered down at home staring at the same four walls, but this past month flew by in heartbeat! And just like that, here we are just days away from the 4th of July. Summer is in full swing and it feels like the perfect time to share these decadently delicious cherry cheesecake brownies. Because there ain’t no season like summer cherry season!
Inquiring minds want to know…are you team brownie? Or team cheesecake? If you answered both then we were meant to be friends. And friends share stuff. So from one friend to another I’m telling you these mini cherry cheesecakes are basically the best of all worlds. Rich, fudgy brownies topped with a thick layer of decadent chocolate cherry cheesecake and a generous pour of chocolate ganache makes for one dreamy dessert. I dare you to find a trifecta this irresistible. This is the dessert you go for when you’re questioning what your sweet tooth really, really wants. Craving brownies. Done. Daydreaming of cheesecake. Got that too. And since cherry season only lasts a hot minute, we’re throwing those in for some festive flair. You’re gonna want to get in on this divine dessert so let’s get right to it.
INGREDIENTS YOU NEED FOR CHERRY CHEESECAKE BROWNIES
This recipe isn’t complicated but it does involve a handful of extra dishes that will need washing. Bribe your children. Beg your husband. You can pay in fresh chocolate cherry cheesecakes. A fair trade if you ask me. There are essentially three layers to this recipe {four if you count the whipped cream!} and it’s easiest to break them down individually for best results. I highly recommend making the brownie layer from scratch as the recipe directs. If you are looking to save time, a store bought brownie mix will work just fine. Just be sure to use a box mix that is on the fudgy side and plenty sturdy to support the cheesecake layer.
Chocolate. These brownies come together easily with the addition of Dutch-process unsweetened cocoa for a rich, dark, ultra chocolatey taste. If you don’t have Dutch process, regular unsweetened cocoa powder will work. Keep in mind the flavor and color will differ a bit.
Butter. The best baked goods deserve premium products and these chocolate cherry cheesecakes with a thick brownie bottom are no exception. I use Danish Creamery European Style Butter in all of my brownie recipes because the flavor is the best there is. Danish Creamery European Style Butter boasts an 85% butterfat which means better flavor and texture in all of my cakes, cookies, muffins, and more. Most European Style butters only have 82-83% butterfat making Danish Creamery the cream of the crop. The secret to Danish Creamery’s ultra creamy, rich butter lies in the health of its cows and land. Danish Creamery’s cows are humanely raised, munching on grass in wide open spaces just as nature intended. Not only are they healthier, but they produce delicious, nutritious milk that is the cornerstone of Danish’s high quality butters. Take it from me – it’s just better butter!
Cream cheese. Can’t have cheesecake without the cream cheese, right? Be sure to soften your cream cheese to room temperature so that all of the ingredients incorporate well with no lumps or bumps.
Sugar. We’ll use granulated sugar in both the brownies and the cheesecake layers to add the perfect bit of sweetness and balance the tangy flavor from the cream cheese. I like to use baker’s superfine sugar for a smooth, creamy texture.
Eggs. Eggs do all of the heavy lifting here giving rise and substance to the brownies and holding the baked cheesecake layer together. Make sure to use room temperature eggs for best results. Pro-tip: if you forget to set your eggs out ahead of time, soak them in a bowl of warm water for about 10 minutes before mixing your ingredients.
Cherries. I picked up two giant bags of fresh cherries at the farmer’s market this weekend and I was like a kid in a candy store. I have a thing for cherries and an even bigger thing for cherries paired with chocolate. Remember these Dark Cherry Chocolate Ice Cream Sandwiches from last summer? Yeah, still obsessed. I’m happy to enjoy my summer cherries in any form. Fresh, frozen. In a jam or baked in a pie. Chocolate covered or a la mode. The list goes on and on. You can use fresh or frozen cherries for this recipe but either way I have a feeling these cherry cheesecake brownies will be on repeat all summer long.
HOW TO MAKE THE BEST CHEESECAKE BROWNIES
To make these totally indulgent cherry cheesecake brownies, we start with the fudgy brownie layer. We begin with a quick mix of melted Danish Creamery European Style butter and sugar. Next we whisk in the cocoa powder and vanilla followed by the eggs. Once the batter is thick and creamy we fold in the flour and salt by hand being careful not to over mix. In it goes to a mini cheesecake pan or a 12-cup cupcake pan fitted with paper liners to bake while we make the cheesecake layers. In similar fashion, the ultra chocolate cheesecake layer is made with just a handful of pantry staples. We’ll cream all of the ingredients together until smooth and creamy before we pour the cheesecake batter to the top of the semi-cooled brownie layer and bake in a 325 degree until cooked through. While the cheesecake brownies cool, we’ll make our rich chocolate ganache. This two ingredient ganache is my favorite way to top off cheesecake. So easy and so delicious. Not to mention a drizzle of ganache does wonders to hide any cracks on top of your cheesecake. No one will be the wiser! And who can resist that glossy chocolate drip? Once the cheesecakes have cooled completely, pour the ganache over the top, allowing the chocolate to spill down the sides. Top with a swirl of freshly whipped cream, dark chocolate shavings, and of course a cherry on top! There you have it…a seriously decadent double chocolate cherry cheesecake.
CAN I MAKE THIS RECIPE AS A FULL SIZE CHEESECAKE?
Absolutely. This recipe is easily modified and can be made into mini cheesecakes or into a full size version perfect for your next dinner party. I made the cheesecakes pictured here in this mini cheesecake pan with removable bottoms. It’s so easy and you know I love a mini dessert! Feel free to bake these minis in a 12-cup cupcake pan or in a 9-inch springform pan for one large cheesecake. It’s your party so you make the rules! Just be aware that baking times will vary and a water bath should be used if baking a single, large cheesecake to prevent cracking.
HOW TO STORE CHEESECAKE BROWNIES
These brownies are best stored in the refrigerator. I’m a big fan of cold brownies and even colder cheesecake so serve these fresh from the fridge. Tightly covered the brownies should stay fresh for up to three days – if they last that long! Just before serving, top each mini cheesecake with a swirl of freshly whipped cream and a single fresh cherry for a treat that meets full dessert status.
I hope you’ll give these mini double chocolate cherry cheesecakes a whirl. Chocolate and cherries are a match made in heaven and I just know you’ll love this decadent dessert as much as I do. I’m thrilled to be partnering with Danish Creamery again this year to bring you more deliciously simple recipes using their high quality, premium butters. Danish Creamery is a brand I use and trust and it’s a real treat to work with a company that loves good butter as much as I do. Stay tuned for more buttery deliciousness coming your way soon!
If you love these Mini Cherry Cheesecake Brownies, you’ll also love:
Mini Triple Chocolate Cheesecakes
Dark Cherry Ice Cream Sandwiches
Lemon Cake with Raspberry Glaze & Fresh Cherries
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Mini Cherry Cheesecake Brownies
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6-12 1x
- Category: Dessert
Description
These mini cherry cheesecakes are made with rich, fudgy brownie bottom, a silky smooth chocolate cherry cheesecake filling, and a decadent layer of dark chocolate ganache. Topped with freshly whipped cream, chocolate shavings, and a cherry on top, this dessert is for serious chocolate lovers only.
Ingredients
For Brownie Layer
- 3/4 cup (1 1/2 sticks) Danish Creamery European Style Unsalted Butter
- 1 1/4 cups granulated sugar
- 1/2 cup Dutch process unsweetened cocoa powder
- 3 large eggs, room temperature
- 2 tsp vanilla
- 1 cup all purpose flour
- 1/2 tsp salt
For Cherry Cheesecake
- 2 – 8 ounce blocks plain cream cheese, room temperature
- 2/3 cup superfine granulated sugar
- 1/4 cup heavy whipping cream, room temperature
- 1/4 cup sour cream, room temperature (can sub greek yogurt)
- 6 ounces bittersweet chocolate chips, melted and slightly cooled
- 3 TBSP Dutch process unsweetened cocoa powder
- ¼ tsp kosher salt
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/3 cup cherry juice (from 2 cups cooked fresh or frozen cherries, strained)
- For Ganache
- 1 cup heavy whipping cream
- 1¼ cups bittersweet chocolate, chopped
Instructions
- Note: This recipe requires 3 or more hours of chilling time.
- Preheat oven to 350 degrees. 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.
For Brownie Layer
- In a medium saucepan, melt butter and sugar together over medium heat, whisking occasionally. Once melted cook about 30 seconds more until thick and viscous. The mixture should be bubbling a tiny bit on the sides of the pan. Do not over heat.
- Remove the pan from heat and pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Allow to cool for 15-20 minutes.
- Once cool, add cocoa powder, eggs and vanilla extract. Whisk on medium speed to combine well. About 1 minute.
- Remove the bowl from the mixer and stir the flour and salt in using a wooden spoon or spatula. Do not over mix.
- Spoon the brownie batter into the prepared pan, distributing evenly.
- Bake for 12-15 minutes until edges are just set but brownie is not fully baked.
- Remove from oven to cool slighty while you make the cheesecake layer.
- **Reduce oven heat to 325 degrees.
For Cheesecake Layer
- Be sure oven is lowered to 325 degrees.
- In a medium saucepan, add two cups of frozen or fresh cherries. Cook down over medium heat, using a whisk or spoon to crush the cherries and release the juice. Cook for about 10 minutes until mixture is thick and juicy.
- Remove from heat and strain cherries through a fine mesh strainer, releasing the juices into bowl.
- Set aside to cool.
- In the bowl of a food processor fitted with the paddle attachment, beat together the cream cheese, sugar, sour cream, and heavy cream for about 5 minutes on low speed. Mixture should be smooth and creamy.
- With mixer on low speed, add melted chocolate and unsweetened cocoa powder, followed by the salt.
- Mix on medium speed for 30 seconds to combine well.
- Reduce mixer to low speed and add eggs, one at a time. Scrap down sides of bowl after each addition.
- Once eggs are fully incorporated, add the vanilla and cherry juice. Beat on low speed until just combined.
- Distribute the cheesecake filling amongst the semi-baked brownies and return the pan to the oven to bake for 20-25 minutes. The bake time will depend on the size of the pan used. Cheesecake should look firm on top, but not cracked.
- If you want a firmer cheesecake, bake it longer. Check the oven regularly.
- Remove from the oven and cool on a wire rack until room temperature.
- Place cheesecakes in the refrigerator for 3 hours or overnight until chilled completely.
- Top with ganache and freshly whipped cream. Serve cold.
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3 Comments
Sarah
July 31, 2022 at 3:51 pmWow these look fabulous! What size tip did you use for the frosting?
Mandy
October 19, 2020 at 6:16 pmCould bottled 100% cherry juice be used in place of cooking down your own cherry juice?
Heather Mubarak
October 21, 2020 at 5:55 amHi Mandy, I haven’t made this with bottled cherry juice but let me know how it goes if you give it a try!