Ingredients

1/4 cup unsalted butter

2 ounces semisweet chocolate

1/4 cup granulated sugar (for brownie)

1 large egg (at room temperature, for brownie)

1/2 teaspoon vanilla extract (for brownie)

1/3 cup all-purpose flour

1/4 teaspoon salt

8 ounces cream cheese (at room temperature)

1/4 cup granulated sugar (for cheesecake)

1 large egg (at room temperature, for cheesecake)

1/2 teaspoon vanilla extract (for cheesecake)

3 tablespoons sour cream (at room temperature)

Sweetened whipped cream (for garnish)

Toffee bits, nuts, sprinkles, or other toppings (for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line 24 mini muffin cups with paper liners or grease the cups if not using liners.

Step 2: In a microwave-safe bowl, heat the butter and semisweet chocolate at half power in 30-second intervals until melted, stirring well. Let it cool slightly.

Step 3: In a separate bowl, mix the sugar, egg, and vanilla extract for the brownie base. Stir in the cooled chocolate mixture.

Step 4: Add the flour and salt to the chocolate mixture and stir just until combined.

Step 5: Divide the brownie batter evenly among the muffin cups, about 2 teaspoons per cup. Bake for 6 to 8 minutes until slightly set. Remove from the oven and set aside.

Step 6: Using an electric mixer on medium speed, beat together cream cheese, sugar, egg, and vanilla extract for the cheesecake filling until smooth.

Step 7: Mix in the sour cream until well combined.

Step 8: Spoon about a scant tablespoon of cheesecake filling over each partially baked brownie base in the muffin cups.

Step 9: Bake for 12 to 15 minutes or until the cheesecake topping is set.

Step 10: Cool the mini cheesecakes in the pan on a wire rack; then refrigerate for at least 2 hours before serving.

Step 11: Before serving, garnish with sweetened whipped cream and toppings such as toffee bits, nuts, or sprinkles as desired.

Tips & Variations

Use high-quality chocolate for a richer brownie flavor.

Make sure the cream cheese and eggs are at room temperature for a smooth filling.

For a quicker chill, place mini cheesecakes in the freezer for 30 minutes before refrigerating.

Try adding a swirl of caramel or raspberry sauce on top before baking the cheesecake layer for extra flavor.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended as it may affect texture; instead, allow them to come to room temperature before serving. They can also be frozen for up to 1 month—thaw in the refrigerator overnight before serving.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator. This not only saves time but also helps the flavors meld together beautifully.

What can I use if I don’t have mini muffin pans?

You can use regular muffin pans, but the cheesecakes will be larger and require longer baking time. Alternatively, silicone molds of similar size can also work well.