Mini Mocha Brownie Cheesecakes

Cheesecake Cupcake Recipe
15
1 Review
These miniature brownie cheesecakes are perfect for company. Make them a day ahead and keep refrigerated until serving time.
30 min
Prep Time
3:40
Total Time
24 mini cheesecakes

Ingredients

Brownie

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

Filling

2 tablespoons
Land O Lakes® Heavy Whipping Cream, warmed
1/2 teaspoon
instant espresso powder
1/4 cup
sugar
3 ounces
cream cheese, softened
1
large Land O Lakes® Egg
1/2 teaspoon
vanilla
2 tablespoons
mini semi-sweet chocolate chips

Topping

1/2 cup
sour cream
1/4 cup
powdered sugar
1/4 teaspoon
vanilla
 
Chocolate-covered coffee beans, if desired

Directions

  1. Heat oven to 350°F. Place mini paper baking cups into 24 mini muffin pan cups; set aside.
  2. Melt butter and baking chocolate in 2-quart saucepan over medium-low heat, stirring occasionally, until smooth. Remove from heat. Cool completely.
  3. 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.
  4. Reduce oven temperature to 325°F.
  5. 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.
  6. Spoon cheesecake mixture evenly over partially baked brownie layer. Bake 8-10 minutes or until center is set.
  7. 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.
  8. Top each cheesecake with 1 chocolate-covered coffee bean at serving time, if desired.

Recipe Tips

Nutrition Facts (1 mini cheesecake)

Calories
90
Cholesterol
30mg
Carbohydrates
9g
Protein
1g
Fat
6g
Sodium
55mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

i loved these little bites. they were a little fussy to make, but the result was worth the effort. not too sweet, next time i will not use the muffin paper liners...they did not hold up well once refrigerated.

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