Mini Mocha Brownie Chocolate Basque Cheesecake
This Mini Mocha Brownie Chocolate Basque Cheesecake is the ultimate indulgence, with a rich brownie base that perfectly complements the smooth, creamy, and tangy chocolate mocha cheesecake filling. Topped with a luscious chocolate ganache and a sprinkle of flaky sea salt, this decadent dessert delivers a beautiful balance of rich flavors and textures in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Dark chocolate chips or chopped chocolate
Salted butter
Eggs
Granulated sugar
Salt
All-purpose flour
Cream cheese
Cocoa powder
Instant espresso or espresso granules
Heavy cream
Flaky sea salt, for topping
Why You’ll Love a Mini Mocha Brownie Chocolate Basque Cheesecake:
Perfect Balance of Flavors: The rich brownie base combines beautifully with the smooth, creamy mocha cheesecake filling, creating a perfect balance of decadent chocolate and a subtle coffee flavor. It’s a dream come true for both chocolate and coffee lovers.
Lush Chocolate Ganache: The cheesecake is topped with a velvety chocolate ganache, which adds a glossy finish and intensifies the chocolate richness, making every bite a luxurious experience.
Hint of Sea Salt: A light sprinkle of flaky sea salt on top enhances the sweetness of the ganache, creating a contrast that elevates the dessert’s overall flavor profile and adds a sophisticated touch.
Mini Size, Big Flavor: This mini cheesecake is perfect for individual servings, making it ideal for a personal treat, a small gathering, or a romantic dessert for two. It’s indulgent without being overwhelming.
Decadent Texture: With a creamy and tangy cheesecake filling that contrasts the rich brownie base, this dessert has an irresistible texture that’s both velvety and dense, giving you the best of both worlds.
Cheesecake with a Twist: The addition of mocha gives this Basque cheesecake a unique spin, offering a bold coffee flavor that perfectly complements the chocolate, making it stand out from traditional cheesecake recipes.
Visually Stunning: With its smooth surface and rich layers of brownie, mocha cheesecake, and ganache, this mini cheesecake not only tastes amazing but also makes a beautiful presentation for any occasion.
Easy to Make and Serve: Despite its complex flavors, this mini cheesecake is surprisingly easy to make, and its individual size makes serving simple—no need to slice a large cake.
Perfect for Special Occasions: Whether it’s a romantic date night, Valentine’s Day, or just an indulgent treat, this dessert adds a touch of luxury to any occasion with minimal effort.
A Truly Indulgent Treat: The combination of a fudgy brownie base, creamy cheesecake filling, and smooth ganache makes this dessert the ultimate indulgence for anyone looking to satisfy their chocolate cravings.
Tips for Making a Mini Mocha Brownie Chocolate Basque Cheesecake:
Use a 7” Springform Pan for the Mini Version: For the perfect mini mocha brownie chocolate Basque cheesecake, use a 7” springform pan. This size helps the cake maintain its rich layers of brownie base, chocolate mocha cheesecake filling, and ganache topping. Bake at 450°F for 25-30 minutes, checking for a golden top.
Double the Recipe for a 9” Springform Pan: If you prefer a larger cheesecake, simply double the recipe and bake it in a 9” springform pan. The bake time remains the same, but you’ll need to check the cake for doneness at the 30-minute mark to ensure it cooks evenly.
Check for Doneness with a Toothpick: The cheesecake is done when the top is a dark brown around the edges and the center is still slightly jiggly.
Let the Cheesecake Cool Completely: Once the cheesecake has finished baking, let it cool completely in the pan before removing it. This will help the cake set and prevent any cracks. For the best texture, chill the cheesecake in the fridge for a few hours or overnight before serving.
Soften the Cream Cheese: To achieve the smoothest texture in your cheesecake filling, make sure the cream cheese is softened to room temperature before mixing. This will help eliminate any lumps and ensure a creamy, velvety filling.
Make Sure the Chocolate Ganache is Smooth: When making the chocolate ganache, ensure it’s smooth and pourable. If it’s too thick, gently reheat it to loosen it up before pouring over the cheesecake.
Use Instant Espresso or Fresh Espresso Granules for the Mocha Flavor: For the best mocha flavor, use instant espresso or fresh espresso granules. This will enhance the richness of the chocolate and complement the tangy cheesecake filling.
Flaky Sea Salt Adds the Perfect Finish: Right before serving, top the cheesecake with a sprinkle of flaky sea salt to balance out the sweetness and add a touch of savory flavor. It also adds a beautiful finish to the ganache.
Serve Warm or Chilled: This cheesecake can be served either slightly warm or fully chilled. If serving warm, allow it to rest for a few minutes after baking; if serving chilled, refrigerate the cheesecake for at least 4 hours or overnight before serving to enhance the flavor and texture.
Watch the Top Closely: Since this cheesecake is baked at a high temperature, keep a close eye on the top of the cake as it bakes. If the top is getting too dark or starting to burn, tent it with aluminum foil to prevent overbaking.
How to Store a Mini Mocha Brownie Chocolate Basque Cheesecake:
Store in the Refrigerator: After the cheesecake has cooled completely, store it in an airtight container in the refrigerator for up to 4 days. This will keep the cheesecake fresh and help the flavors continue to develop, especially the mocha and chocolate ganache.
Refrigerate After Topping with Ganache: For best results, store the cheesecake with the ganache already on top. The ganache will stay smooth and glossy while in the fridge, and the cheesecake will hold its shape.
Freezing for Longer Storage: If you want to store the cheesecake for a longer period, you can freeze it for up to 3 months. Wrap the cheesecake tightly in plastic wrap or place it in a freezer-safe container before freezing. Allow the cheesecake to thaw in the fridge overnight before serving.
Serve Chilled or at Room Temperature: This cheesecake is best served chilled. After storing in the fridge, let it sit at room temperature for about 15-20 minutes before serving to enhance the flavor and texture. You can also serve it directly from the fridge for a cool, refreshing treat.
Avoid Storing in Direct Heat: Do not store the cheesecake in a location with direct sunlight or heat as it may cause the chocolate ganache to melt. Always store it in a cool, dry place inside the fridge or a container.
Keep in Individual Portions: If you plan to enjoy the cheesecake in portions, slice it first and store each piece in individual containers. This makes it easy to grab and go while maintaining freshness.
For Optimal Freshness, Add Salt Just Before Serving: If you plan to store the cheesecake for more than a day, wait to sprinkle the flaky sea salt on top until right before serving. This keeps the salt from dissolving into the ganache and maintains its crunchy texture.
Check for Freshness Before Serving After Storing: When you're ready to serve leftover slices of the cheesecake, give it a quick check for freshness. If it’s a bit dry, you can top it with an additional drizzle of chocolate ganache or a fresh sprinkle of flaky sea salt.
FAQs:
Q: How long should I bake the Mini Mocha Brownie Chocolate Basque Cheesecake?
A: The cheesecake should be baked at 450°F for 25-30 minutes in a 7” springform pan. The cheesecake is done when it’s dark brown around the edges and the center is still slightly jiggly. This gives it the perfect Basque cheesecake texture, with a creamy interior and a caramelized exterior.
Q: Can I make this cheesecake in a larger pan?
A: Yes, if you'd like to make a larger version, you can double the recipe and bake it in a 9” springform pan. Use the same bake temperature of 450°F and the same baking time, but be sure to check for doneness. The larger cake may require slightly more time, so keep an eye on the edges and center.
Q: What type of espresso is used in the cheesecake filling?
A: The cheesecake filling is made with instant espresso or fresh espresso granules to give it that rich, mocha flavor. The espresso adds depth to the chocolate, making this cheesecake extra indulgent. If you don't have espresso, you can use instant coffee as a substitute.
Q: How can I tell if the cheesecake is fully baked?
A: The cheesecake is done when it has a dark brown exterior with a slightly jiggly center. The jiggly center is key to achieving that perfect Basque cheesecake texture, where the edges are set, but the center remains smooth and creamy.
Q: Why is the cheesecake baked at such a high temperature?
A: Baking at 450°F helps to create the caramelized and browned top of the Basque cheesecake. The high temperature creates a rich, crispy crust, while keeping the inside soft and creamy. It’s this contrast in texture that makes Basque cheesecake so special.
Q: Can I make this cheesecake ahead of time?
A: Yes! The Mini Mocha Brownie Chocolate Basque Cheesecake can be made ahead of time. After baking, let it cool completely, then store it in the refrigerator for up to 3 days. You can also freeze the cheesecake for up to 3 months. Just make sure to bring it to room temperature before serving.
Q: Can I top the cheesecake with something other than ganache and sea salt?
A: While the chocolate ganache and flaky sea salt add the perfect finishing touch, you can customize your cheesecake with other toppings. Try whipped cream, fresh berries, or a drizzle of caramel sauce for extra flavor and presentation.
Q: Do I need to let the cheesecake rest after baking?
A: Yes, it’s important to let the cheesecake rest and cool after baking. Allow it to cool in the pan for 5 minutes, then transfer it to the fridge to set completely before serving. This will give the cheesecake time to firm up and develop its full flavor.
Q: Why is the cheesecake jiggly in the center?
A: The slightly jiggly center is characteristic of Basque cheesecakes. Unlike traditional cheesecakes that are fully set, the center remains slightly undercooked, giving it a creamy, mousse-like texture. The outer edges will be firm and caramelized, while the center will be soft and luscious.
Check out my other cheesecake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this mini mocha brownie chocolate basque cheesecake. Happy baking!
