Ingredients

Scale

For the Brownie Base:

½ cup unsalted butter, melted
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt

For the Cheesecake Layer:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup sour cream

For Toppings (Optional):

Chocolate ganache
Fresh berries
Whipped cream
Caramel drizzle

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and make removal easier.

Step 2: Prepare the Brownie Batter

In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined. Sift in the flour, cocoa powder, and salt, then gently fold everything together until no streaks remain.

Step 3: Fill the Muffin Cups

Spoon about 1 tablespoon of brownie batter into each cupcake liner. Use a small spoon or the back of a measuring cup to spread it evenly across the bottom. The brownie layer should cover the bottom without being too thick.

Step 4: Bake the Brownie Layer

Place the muffin tin in the oven and bake for 8 minutes. The brownie layer should be slightly set but not fully cooked. Remove from the oven and let it cool while you prepare the cheesecake filling.

Step 5: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg, vanilla extract, and sour cream, mixing until fully incorporated. Be careful not to overmix, as this can introduce too much air into the batter, leading to cracks.

Step 6: Assemble the Mini Cheesecakes

Spoon about 2 tablespoons of cheesecake filling over each partially baked brownie layer, covering it completely. Smooth the tops with the back of a spoon or an offset spatula.

Step 7: Bake Until Set

Return the muffin tin to the oven and bake for 15-17 minutes, or until the cheesecake layer is set but still slightly jiggly in the center. Remove from the oven and let the cheesecakes cool in the pan for 10 minutes.

Step 8: Chill for Best Texture

Transfer the cheesecakes to the refrigerator and chill for at least 2 hours before serving. This helps the cheesecake layer firm up and enhances the flavors.

Step 9: Add Toppings and Serve

Before serving, remove the cupcake liners and add your favorite toppings. Drizzle with chocolate ganache, top with fresh berries, or add a dollop of whipped cream for extra indulgence.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: 280
Sugar: 24g
Fat: 16g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g