Delicious mini cheesecakes with a rich brownie base, perfect for any dessert lover.
Author:lea
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:290 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup unsalted butter (melted)
1/2 cup granulated sugar
1 large egg
1/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp vanilla extract
1/4 tsp salt
8 oz cream cheese (softened to room temperature)
1/4 cup granulated sugar
1 large egg (at room temperature)
2 tbsp sour cream (at room temperature)
1/2 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
In a medium bowl, whisk together the melted butter and sugar until combined.
Add the egg and vanilla, mixing until smooth. Gently stir in the flour, cocoa powder, and salt until just combined.
Spoon about 1 tablespoon of brownie batter into each lined muffin cup and press it down into an even layer. Bake for 10-12 minutes, just until the edges are set and the center has a slight softness.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Slowly add sugar, beating again until combined. Mix in the egg, sour cream, and 1/2 tsp vanilla, stirring on low speed until just combined.
Remove the muffin tin from the oven and spoon the creamy cheesecake filling over the warm brownie bases, filling each cup about three-quarters full.
Place the muffin tin back in the oven and bake for 15-18 minutes, until the edges are set and the center still has a slight jiggle—don’t overbake!
Turn off the oven and allow the cheesecakes to cool inside with the door ajar for about 1 hour.
Let them cool completely at room temperature before transferring them to the refrigerator.
Chill the cheesecakes in the refrigerator for at least 4 hours (or preferably overnight) to set and intensify the flavors.
Notes
Ensure room temperature ingredients for a smooth filling and avoid overmixing.