Description
Miniaturized desserts combining fudgy 70% dark chocolate brownie bases with silken full-fat cream cheese layers. The caramelized edges and balanced textures make these party-perfect treats easy to customize without sacrificing professional presentation. Bake and chill in mini muffin tins for transport-friendly results.
Ingredients
Dark Chocolate, 1 cup, 70% cacao for intensity
Unsalted Butter, 1/2 cup, softened to room temperature
Light Brown Sugar, 2 cups, packs better than white sugar
Flour, 1 cup, all-purpose or almond flour works
Cocoa Powder, 1/4 cup, bitter cocoa preferred
Salt, 1/2 tsp, enhances sweetness balance
Kosher Salt, Pinch, for final crust
Cream Cheese, 8 oz, full-fat for best texture
Sugar, 3/4 cup, brown or white, packed
Egg, 2 medium, room temperature ensures smooth blending
Vanilla Extract, 1 tsp, pure adds depth
Instructions
Preheat oven to 350°F (180°C)
Line mini muffin tins with paper liners
Mix brownie ingredients in a bowl
Spoon about 1 tbsp of batter into each liner
Bake 15-20 minutes or until set
Let cool and press slight indent in center for stability
In separate bowl, beat cream cheese with sugar until smooth
Blend in eggs one at a time
Stir in vanilla extract
Spoon about 1 tbsp cheesecake mix into each baked brownie
Return to oven and bake 10-12 minutes for domed edges
Chill 2 hours to set completely
Top with pinch of kosher salt before serving
Notes
Almond flour keeps this gluten-free
Sweet cocoa can be substituted for bitter cocoa
Browned sugar yields better caramelization than white sugar
Chill longer if attempting to store overnight
Freeze assembled tins on baking sheet first to solidify before transferring to freezer-safe containers
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 45mg