Mini Brownie Mosaic Cheesecakes

Alright, so I have to admit... I've been bad at this.

I could give you a million (true) excuses about why I haven't written since LAST YEAR. I could tell you about how my computer hard drive died and had to be replaced. I could tell you about how crazy Christmas was. I could tell you that it was UIL season so I was working on Saturdays. I could tell you that my best friend is about to have a baby, so I've been planning her shower. I could spout out a list that goes on and on, but you don't care about all that.

The truth is I've slacked off, but I'm back now and I'm going to try to be better. No, not try...I AM going to be better!

Now, enough about me and my dropping of the ball. Let's talk cheesecakes.

Mini cheesecakes have always been a favorite of mine and the people whom I bake for. I like them because they're real cheesecake but without all the fuss. A full-size cheesecake is finicky and my apartment oven is not nice to unforgiving recipes. Everyone else likes them because, well, they're delicious!

Over the years, I've made many varieties of this recipe. Raspberries, strawberries, peanut butter cups, Snickers, dulce de leche, this list goes on and on...basically anything I felt like putting in them I did.

But this time, I had some chocolatey, chewy, moist brownies (you know, just sitting around), and I had recently found a recipe for a Brownie Cheescake, so I thought...why not? I combined the recipe I loved with the new one, and...behold....Mini Brownie Mosaic Cheesecakes!

Here's how you do it.

First, you'll need some brownies. I used Alton Brown's recipe for cocoa brownies (I'll post the link with the recipe), but you can use whatever brownie recipe is your go to.

Cut the brownies into bite-size pieces. They have to be small enough to distribute in a muffin tin.

Next...The crust! Normally, I make it with graham crackers, but since we were already adding the chocolately goodness of brownies, I thought...why not go all the way. Oreo crust it is!

The crust is simple. Grind up some oreos, mix in some butter, sugar, and salt. And...ta daaa... you have a crust. Well, you almost have a crust...

Divide the crust between your muffin tins. I used a heaping tablespoon, but you can put more or less, depending on what thickness you prefer.

One it's divided, you have to pack it in there so it will set. I find that the easiest way to do this is with a shot glass, but you can use your fingers, or a spoon, or whatever instrument you like. (But, the easiest is a shot glass. You should listen to the girl who's already tried all those other things...just sayin')

Okay, so you have the brownies and the crust. In order to make cheesecake, you're going to need one more thing...the cheesecake..duh!

Whip up the cheesecake. This doesn't need a lot of explaining. The only thing you need to know is this: YOUR INGREDIENTS NEED TO BE ROOM TEMPERATURE!

This is not optional. If your ingredient aren't room temperature, your cheesecake batter will be lumpy, and gloppy, and gross.

ROOM TEMPERATURE!! (I'm sorry for all the yelling, but, trust me, it's important.)

Now that you have a silky smooth batter (because you used room temperature ingredients), you can assemble your little cheesecakes.

Sprinkle the brownie pieces on the bottom, and then fill the tin almost to the top with the cheesecake batter. The cheesecake doesn't rise much, so filling them to the top is okay.

Also, I tried assembling them the other way around (cheesecake and then brownies). The brownies don't sink. They just sit on top and get too brown. So, stick to the plan: crust, brownies, cheesecake.

Now bake them!

Next..because Oreos, brownies, and cheescakes aren't enough (obviously), I made a chocolate ganache to put on top of the cooled cheesecakes. 

Yes I did.

It's pretty simple. Heat some cream and butter (yes, cream AND butter), and pour it over some chopped up chocolate. Let it sit a couple minutes, and whisk. You'll end up with this smooth, rich, luscious chocolate that you will want to dip everything into, but you won't....you won't.

Instead... you will spoon it over your adorable, sweet little cheescakes, and you will end up with these! 

Awww...I know, they're so cute that you think you can't handle it, but you can!

Top them with some left over brownies, dust them with some powdered sugar, and....admire your work! You've earned it. 

Mini Brownie-Mosaic Cheesecake
(adapted from Brown Eyed Baker and Paula Deen)

Ingredients:

For the Crust:

1½ cups ground Oreos

5 tablespoons unsalted butter, melted

1/3 cup sugar

pinch of salt

For the Cheesecake:


2 (8 oz) packages cream cheese

1 cup sugar

¼ cup flour

1 tablespoon vanilla

2 eggs

Brownies, cut into bite-size pieces (Here’s the recipe I used: Alton Brown Cocoa Brownies)

For the Ganache:

3 oz. bittersweet chocolate, finely chopped

4 tablespoons (½ stick) unsalted butter

¼ cup heavy cream

½ teaspoon vanilla

1 tablespoon powdered sugar

Directions:

1. To Make the Crust: Line muffin tin with liners. Mix all ingredients in a medium bowl. Scoop a heaping tablespoon of crust mix into each liner. Press flat using the bottom of a shot glass.

2. Evenly distribute brownie pieces over each crust, and set aside while you prepare the cheesecakes.

3. To Make the Cheesecake: Beat cream cheese with sugar until fluffy. Add flour and vanilla, mixing until incorporated. Add eggs, one at a time, mixing until each is completely mixed in.

4. Evenly fill each liner, almost to the top. Bake 20 minutes ,or until set.

Remove from oven and cool completely.

5. To Make the Ganache: Place chocolate in a heat-proof bowl. Heat cream and butter until almost boiling then pour over chocolate and let sit for about 2 minutes. Whisk until smooth.

6. Spoon the ganache over the top of each cheesecake, garnish if desired, and chill completely.

Store in the fridge in an airtight container and…ENJOY!

Chocolatey Goodness!