Mini Mocha Brownie Cheesecakes
Cheesecake Cupcake Recipe

Mini Mocha Brownie Cheesecakes

These miniature brownie cheesecakes are perfect for company. Make them a day ahead and keep refrigerated until serving time.

24 mini
cheesecakes
30 min
PREP TIME
03 hrs 40 min
TOTAL TIME

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

How to make

  1. STEP 1

    Heat oven to 350°F. Place mini paper baking cups into 24 mini muffin pan cups; set aside.

  2. STEP 2

    Melt butter and baking chocolate in 2-quart saucepan over medium-low heat, stirring occasionally, until smooth. Remove from heat. Cool completely.

  3. STEP 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. STEP 4

    Reduce oven temperature to 325°F.

  5. STEP 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. STEP 6

    Spoon cheesecake mixture evenly over partially baked brownie layer. Bake 8-10 minutes or until center is set.

  7. STEP 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. STEP 8

    Top each cheesecake with 1 chocolate-covered coffee bean at serving time, if desired.

Nutrition

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

Reviews

Explore reviews from
our online community

  August 26, 2011

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.

— says audrey y.
Helpful?
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.