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Mini Mocha Brownie Cheesecakes
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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

1 large Land O Lakes® Egg

1/2 teaspoon vanilla

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

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.

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