Ingredients

½ cup (1 stick) unsalted butter

4 oz semisweet chocolate, chopped

¾ cup granulated sugar (for brownie)

2 large eggs (for brownie)

1 tsp vanilla extract (for brownie)

⅓ cup all-purpose flour

¼ tsp salt

8 oz full-fat cream cheese, softened

¼ cup granulated sugar (for cheesecake)

1 large egg (for cheesecake)

½ tsp vanilla extract (for cheesecake)

2 tbsp sour cream

Whipped cream (optional, for serving)

Fresh berries (optional, for serving)

Chocolate or caramel drizzle (optional, for serving)

Crushed nuts or sprinkles (optional, for serving)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.

Step 2: Make the brownie base by melting the butter and chopped semisweet chocolate together in a microwave or double boiler. Let the mixture cool slightly.

Step 3: Stir granulated sugar into the chocolate mixture, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Step 4: Gently fold in the all-purpose flour and salt until just combined—avoid overmixing.

Step 5: Spoon about 1 tablespoon of the brownie batter into each muffin cup, filling them about one-third full.

Step 6: Bake the brownie layer for 8 minutes, then remove and let cool slightly while preparing the cheesecake layer.

Step 7: In a clean bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing well.

Step 8: Beat in the egg, then stir in the sour cream until the mixture is smooth but don’t overmix.

Step 9: Spoon the cheesecake batter over the partially baked brownie base, filling each cup almost to the top.

Step 10: Reduce oven temperature to 325°F (163°C).

Step 11: Bake for 15 to 18 minutes until the edges are set but the centers still jiggle slightly.

Step 12: Let the mini cheesecakes cool in the pan for 30 minutes, then chill in the refrigerator for at least 2 hours.

Step 13: Serve chilled with whipped cream, fresh berries, drizzles, or toppings of choice.

Tips & Variations

Use full-fat cream cheese for a richer and creamier cheesecake layer.

Swap semisweet chocolate for dark chocolate if you prefer a more intense flavor.

For extra texture, sprinkle crushed nuts on top before baking the cheesecake layer.

Make mini cheesecakes in silicone molds for easy removal without liners.

Add a teaspoon of espresso powder to the brownie batter to enhance chocolate depth.

FAQs

Can I use low-fat cream cheese for this recipe?

Using low-fat cream cheese is possible but may result in a less creamy texture and slightly tangier flavor compared to full-fat cream cheese.

How do I prevent the cheesecake from cracking?

Be careful not to overmix the cheesecake batter and avoid overbaking. The centers should still jiggle slightly when you take them out of the oven, which helps prevent cracks as they cool.