Go Back

Mini Vanilla Cheesecakes

These mini cheesecakes feature a fudgy brownie base topped with a silky vanilla cheesecake and swirled with chocolate, perfect for gatherings or picnics.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
For the Cheesecake Layer
  • 450 g cream cheese, softened Use room temperature for best texture.
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour
For the Chocolate Swirl
  • 1/3 cup semi-sweet chocolate chips
  • 1 tablespoon heavy cream

Method
 

Preparation
  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the brownie base by whisking together melted butter and sugar in a bowl.
  3. Add eggs and vanilla extract and mix until smooth.
  4. Stir in cocoa powder, flour, salt, and baking powder until fully combined and thick.
  5. Spoon about 1 tablespoon of brownie batter into each muffin liner and spread evenly to create a thin base.
  6. Bake for 8–10 minutes until slightly set. Remove from oven and let cool slightly.
Cheesecake Layer
  1. In another bowl, beat softened cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Mix in vanilla extract, sour cream, and flour until the cheesecake batter becomes silky and lump-free.
  4. Spoon cheesecake batter over the partially baked brownie bases, filling each liner nearly to the top.
Swirling and Baking
  1. Melt the chocolate chips with heavy cream in the microwave in short bursts, stirring until smooth.
  2. Drizzle small amounts of melted chocolate onto the cheesecake batter and use a toothpick to create artistic swirls.
  3. Bake for 16–18 minutes until the centers are set but slightly soft.
  4. Allow to cool completely, then refrigerate for at least 2 hours before serving.

Notes

Serve chilled, garnished with cocoa, flaky sea salt, or an espresso bean. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 1 month.