Sometimes you just need a rich, chocolatey treat to end the day. These mini brownie cheesecakes are the perfect bite-sized solution for your sweet cravings. They are easy to make and even easier to share. You will love how the fudgy base meets the creamy top. It is the ultimate comfort dessert for a cozy winter evening.
Why This Recipe Is a Winner
You get two classic desserts in one single cup. These are perfect for holiday parties because they are easy to grab. Your kids will love the tiny size. This recipe uses simple ingredients from your pantry. You can easily double the batch for a larger crowd. The individual portions mean no messy slicing is required.
Simple Method
We start by par-baking a simple fudgy brownie base. Then, we layer a creamy vanilla cheesecake filling right on top. It is incredibly simple to assemble even for new bakers. You do not even need a water bath for these. The muffin tin does all the hard work for you. Just follow the steps and enjoy the results.
What You Need
Most of these items are likely already in your kitchen. Fresh, room-temperature ingredients work best for the smoothest texture.
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated white sugar
- 1 large egg, room temperature (for brownie layer)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon fine sea salt
- 8 ounces full-fat cream cheese, softened to room temperature
- 1/4 cup granulated white sugar (for cheesecake layer)
- 1 large egg, room temperature (for cheesecake layer)
- 2 tablespoons sour cream, room temperature
- 1/2 teaspoon pure vanilla extract (for cheesecake layer)
Step-by-Step
- Preheat the oven to 325°F (163°C). Line 10 cups of a standard 12-cup muffin tin with paper liners.
- In a medium mixing bowl, whisk together the melted butter and 1/2 cup sugar until well combined.
- Add one egg and 1/2 teaspoon vanilla extract to the butter mixture, whisking until the batter is smooth and slightly glossy.
- Sift the flour, cocoa powder, and salt into the wet ingredients. Fold gently with a spatula until no dry streaks remain.
- Distribute the brownie batter evenly among the 10 lined muffin cups (approximately 1.5 tablespoons per cup).
- Bake the brownie bases for 10 minutes. Remove the tin from the oven but keep the oven temperature at 325°F.
- While the brownies are par-baking, prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until completely smooth and aerated.
- Incorporate the second egg, sour cream, and 1/2 teaspoon vanilla extract. Mix on low speed until just combined to avoid incorporating excess air.
- Spoon the cheesecake mixture over the warm brownie bases, filling each liner nearly to the top.
- Return the tin to the oven and bake for 18 to 20 minutes, or until the edges of the cheesecake are set but the centers maintain a slight jiggle.
- Allow the cheesecakes to cool in the tin at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 4 hours before serving.
Best Ways to Enjoy It
Serve these mini brownie cheesecakes chilled with a fresh raspberry on top. They look beautiful on a silver dessert platter. Pair them with a warm cup of coffee. You can also add a drizzle of chocolate sauce. Set them out at your next holiday gathering. They are always the first treat to disappear.
Keep It Fresh
Store these in an airtight container in the fridge. They stay fresh for up to five days. You can also freeze them for later treats. Wrap each one individually in plastic wrap before freezing. Thaw them in the refrigerator overnight before serving. This makes them a great make-ahead dessert option.
Tips for Best Results
- Don’t skip the room temperature ingredients for the cheesecake.
- Avoid overmixing the cheesecake batter to prevent cracks.
- Use a cookie scoop to fill the liners evenly.
- Sift your cocoa powder to remove all the lumps.
- For the holidays, add a crushed candy cane on top.
- Tap the tin on the counter to remove air bubbles.
- Make sure the cream cheese is very soft before mixing.
Ways to Switch It Up
- Use gluten-free all-purpose flour for a friendly option.
- Swap vanilla for peppermint extract for a winter twist.
- Stir in a few mini chocolate chips for extra crunch.
- Top with a spoonful of cherry pie filling.
Quick Answers
Can I make these ahead of time?
Yes, you definitely should make them ahead. They need at least four hours to chill. This makes them perfect for busy party prep days.
Will kids enjoy these treats?
Absolutely, kids love the individual serving size. The brownie base is a familiar favorite for them. They are fun to eat and not too big.
I hope these little treats bring some sweetness to your winter nights. They are so simple to whip up for any occasion. Happy baking!
— Alex
Ingredients
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated white sugar
- 1 large egg , room temperature (for brownie layer)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup all -purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon fine sea salt
- 8 ounces full -fat cream cheese, softened to room temperature
- 1/4 cup granulated white sugar (for cheesecake layer)
- 1 large egg , room temperature (for cheesecake layer)
- 2 tablespoons sour cream, room temperature
- 1/2 teaspoon pure vanilla extract (for cheesecake layer)
Instructions
- Preheat the oven to 325°F (163°C). Line 10 cups of a standard 12-cup muffin tin with paper liners.
- In a medium mixing bowl, whisk together the melted butter and 1/2 cup sugar until well combined.
- Add one egg and 1/2 teaspoon vanilla extract to the butter mixture, whisking until the batter is smooth and slightly glossy.
- Sift the flour, cocoa powder, and salt into the wet ingredients. Fold gently with a spatula until no dry streaks remain.
- Distribute the brownie batter evenly among the 10 lined muffin cups (approximately 1.5 tablespoons per cup).
- Bake the brownie bases for 10 minutes. Remove the tin from the oven but keep the oven temperature at 325°F.
- While the brownies are par-baking, prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until completely smooth and aerated.
- Incorporate the second egg, sour cream, and 1/2 teaspoon vanilla extract. Mix on low speed until just combined to avoid incorporating excess air.
- Spoon the cheesecake mixture over the warm brownie bases, filling each liner nearly to the top.
- Return the tin to the oven and bake for 18 to 20 minutes, or until the edges of the cheesecake are set but the centers maintain a slight jiggle.
- Allow the cheesecakes to cool in the tin at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 4 hours before serving.
