Blackberry Cherry Black Forest Individual Cheesecakes with Brownie Bottom
Blackberry Cherry Black Forest Individual Cheesecakes with Brownie Bottom
Ingredients
For the Brownie Bottom
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Cherry & Blackberry Compote
- 1 cup fresh or frozen pitted cherries
- 1/2 cup fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Chocolate Ganache
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
For Garnish
- 1 cup whipped cream, as needed
- 1/4 cup chocolate shavings, as needed
- 12 fresh cherries, as needed
Instructions
- 1
Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
For the Brownie Bottom: In a medium bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Beat in the large eggs one at a time, then stir in the vanilla extract. In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 10 min
- 3
Spoon about 1 tablespoon of brownie batter into the bottom of each prepared cupcake liner. Use the back of the spoon to gently spread it into an even layer. Bake for 10-12 minutes, or until the edges are set. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 350
- 4
For the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until well combined and fluffy. Beat in the large eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream and vanilla extract until smooth. Do not overmix.
⏱️ 10 min
- 5
Pour the cheesecake filling over the cooled brownie bottoms in the muffin liners, filling each cup about 3/4 full.
⏱️ 5 min
- 6
Bake the cheesecakes for 20-25 minutes, or until the edges are set and the centers jiggle only slightly. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 30 minutes. Remove from oven, then cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
⏱️ 40 min•🌡️ 350
- 7
For the Cherry & Blackberry Compote: While the cheesecakes bake or cool, combine the cherries, blackberries, granulated sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 8-10 minutes. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the simmering fruit mixture. Cook, stirring constantly, until the compote thickens, about 1-2 minutes. Remove from heat and let cool completely. Store in the refrigerator until ready to use.
⏱️ 20 min
- 8
For the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Remove from heat and immediately pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly until it thickens to a pourable consistency.
⏱️ 10 min
- 9
To Assemble: Once the cheesecakes are thoroughly chilled, carefully remove them from the muffin tin and peel off the liners. Spread about 1 tablespoon of the cooled cherry and blackberry compote over the top of each cheesecake. Drizzle the slightly cooled chocolate ganache over the compote.
⏱️ 15 min
- 10
For Garnish: Before serving, pipe or dollop whipped cream on top of each cheesecake. Sprinkle with chocolate shavings and place a fresh cherry on each, as desired. Serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blackberry Cherry Black Forest Individual Cheesecakes with Brownie Bottom
Ingredients
For the Brownie Bottom
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Cherry & Blackberry Compote
- 1 cup fresh or frozen pitted cherries
- 1/2 cup fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Chocolate Ganache
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
For Garnish
- 1 cup whipped cream, as needed
- 1/4 cup chocolate shavings, as needed
- 12 fresh cherries, as needed
Instructions
- 1
Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
For the Brownie Bottom: In a medium bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Beat in the large eggs one at a time, then stir in the vanilla extract. In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 10 min - 3
Spoon about 1 tablespoon of brownie batter into the bottom of each prepared cupcake liner. Use the back of the spoon to gently spread it into an even layer. Bake for 10-12 minutes, or until the edges are set. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 350 - 4
For the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until well combined and fluffy. Beat in the large eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream and vanilla extract until smooth. Do not overmix.
⏱️ 10 min - 5
Pour the cheesecake filling over the cooled brownie bottoms in the muffin liners, filling each cup about 3/4 full.
⏱️ 5 min - 6
Bake the cheesecakes for 20-25 minutes, or until the edges are set and the centers jiggle only slightly. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 30 minutes. Remove from oven, then cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
⏱️ 40 min•🌡️ 350 - 7
For the Cherry & Blackberry Compote: While the cheesecakes bake or cool, combine the cherries, blackberries, granulated sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 8-10 minutes. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the simmering fruit mixture. Cook, stirring constantly, until the compote thickens, about 1-2 minutes. Remove from heat and let cool completely. Store in the refrigerator until ready to use.
⏱️ 20 min - 8
For the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Remove from heat and immediately pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly until it thickens to a pourable consistency.
⏱️ 10 min - 9
To Assemble: Once the cheesecakes are thoroughly chilled, carefully remove them from the muffin tin and peel off the liners. Spread about 1 tablespoon of the cooled cherry and blackberry compote over the top of each cheesecake. Drizzle the slightly cooled chocolate ganache over the compote.
⏱️ 15 min - 10
For Garnish: Before serving, pipe or dollop whipped cream on top of each cheesecake. Sprinkle with chocolate shavings and place a fresh cherry on each, as desired. Serve chilled.
⏱️ 5 min