Description
Indulge in these delightful mini cheesecakes featuring a rich brownie base and creamy cheesecake layer, perfect for any occasion!
Ingredients
Scale
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup full-fat sour cream
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, combine melted butter and sugar until smooth.
- Stir in cocoa powder, eggs, and vanilla extract until fully incorporated.
- Mix in flour until just combined; do not overmix.
- Spoon about one tablespoon of brownie batter into each muffin cup.
- In another bowl, beat softened cream cheese until smooth.
- Add sour cream, sugar, and eggs one at a time while mixing until creamy and free of lumps.
- Stir in vanilla extract.
- Carefully spoon about two tablespoons of cheesecake mixture on top of each brownie layer in the muffin tin.
- Bake for about 20-25 minutes or until the tops set slightly but still have a jiggle when shaken gently.
- Let them cool completely before transferring to the fridge to chill.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg