Ingredients
Equipment
Method
Brownie Bottom
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a mixing bowl, combine sugar, melted butter, eggs, and vanilla.
- Stir in cocoa powder, flour, and salt until just combined.
- Spoon the brownie batter into the bottom of each muffin liner, filling each about halfway.
- Bake for 10-12 minutes, until a toothpick comes out slightly moist but not wet.
Cheesecake Filling
- In another bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in vanilla and sour cream until well combined.
- Pour the cheesecake filling over the baked brownie base, filling each cup to the top.
- Bake for an additional 15-20 minutes, until the centers are set.
Cool and Serve
- Allow cheesecakes to cool in the tin for 10 minutes before transferring to a wire rack.
- Refrigerate for at least 2 hours before serving to set completely.
Nutrition
Notes
These mini cheesecakes can be topped with berries or chocolate sauce for extra indulgence.