These miniature brownie cheesecakes are perfect for company. Make them a day ahead and keep refrigerated until serving time.
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1/4 cup Land O Lakes® Butter
2 (1-ounce) squares semi-sweet baking chocolate
1/3 cup sugar
1 large Land O Lakes® Egg
1/2 teaspoon vanilla
1/3 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons Land O Lakes® Heavy Whipping Cream, warmed
1/2 teaspoon instant espresso powder
1/4 cup sugar
3 ounces cream cheese, softened
2 tablespoons mini semi-sweet chocolate chips
1/2 cup sour cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
Chocolate-covered coffee beans, if desired
Heat oven to 350°F. Place mini paper baking cups into 24 mini muffin pan cups; set aside.
Melt butter and baking chocolate in 2-quart saucepan over medium-low heat, stirring occasionally, until smooth. Remove from heat. Cool completely.
Add 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla to chocolate mixture; beat with whisk until well mixed. Add flour and salt; continue beating until well mixed. Spoon 2 level teaspoonfuls batter into each prepared muffin cup. Bake 6-8 minutes or until set.
Reduce oven temperature to 325°F.
Whisk warmed whipping cream and espresso powder together in bowl until espresso powder is dissolved. Add 1/4 cup sugar and cream cheese. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg and 1/2 teaspoon vanilla; continue beating until well mixed. Stir in 2 tablespoons chocolate chips.
Spoon cheesecake mixture evenly over partially baked brownie layer. Bake 8-10 minutes or until center is set.
Combine all topping ingredients in bowl. Spoon evenly over cheesecake layer. Continue baking 4-5 minutes or until set. Cool completely. Cover; refrigerate 2 hours or overnight.
Top each cheesecake with 1 chocolate-covered coffee bean at serving time, if desired.