Ingredients

½ cup (1 stick) unsalted butter

4 oz semisweet chocolate, chopped

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

⅓ cup all-purpose flour

¼ tsp salt

8 oz full-fat cream cheese, softened

¼ cup granulated sugar

1 large egg

½ tsp vanilla extract

2 tbsp sour cream

Whipped cream (for topping)

Fresh berries (for topping)

Chocolate or caramel drizzle (optional)

Crushed nuts or sprinkles (optional)

Instructions

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

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

Step 3: Stir the sugar into the melted chocolate mixture, then add eggs one at a time, followed by the vanilla extract.

Step 4: Gently fold in the flour and salt until just combined, being careful not to overmix.

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

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

Step 7: In a separate bowl, beat the softened cream cheese until smooth.

Step 8: Add the sugar and vanilla extract to the cream cheese and mix well.

Step 9: Beat in the egg, followed by the sour cream, mixing until smooth but avoiding overmixing.

Step 10: Spoon the cheesecake batter over the brownie layer in each muffin cup, filling almost to the top.

Step 11: Reduce the oven temperature to 325°F (163°C).

Step 12: Bake the assembled mini cheesecakes for 15 to 18 minutes, until the edges are set but the centers still jiggle slightly.

Step 13: Let the cheesecakes cool in the pan for 30 minutes, then chill them in the refrigerator for at least 2 hours before serving.

Step 14: Serve chilled, topped with whipped cream, fresh berries, and optional drizzles or sprinkles for an extra special touch.

Tips & Variations

Use a toothpick to test doneness; it should come out with a few moist crumbs from the brownie layer but clean from the cheesecake layer.

Swap semisweet chocolate for dark chocolate for a richer brownie base.

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

Try different toppings like chopped nuts, shredded coconut, or a fruit compote for variety.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be made and refrigerated up to 2 days in advance or frozen for longer storage. Just make sure to keep them well-covered to prevent drying out.

Can I use low-fat cream cheese or other substitutes?

Full-fat cream cheese gives the best creamy texture and flavor. Using low-fat versions may affect the taste and consistency, but it will still work if you want a lighter dessert.