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Close-up of freshly baked Easy Mini Cheesecake Brownies with a swirled cream cheese and chocolate top, resting on a wooden board.

Easy Mini Cheesecake Brownies

Experience the ultimate dessert hybrid! These bite-sized treats feature a rich, fudgy chocolate base topped with a creamy, tangy cheesecake swirl. Perfectly portioned and guaranteed to impress at any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Calories: 285
Ingredients Method

Ingredients
  

  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar (for brownie)
  • 0.33 cup high quality cocoa powder
  • 2 large eggs
  • 1 teaspoon premium vanilla extract (for brownie)
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon kosher salt
  • 0.5 cup semi-sweet chocolate chips
  • 8 oz full-fat cream cheese, softened
  • 0.25 cup granulated sugar (for cheesecake)
  • 1 large egg yolk
  • 0.5 teaspoon premium vanilla extract (for cheesecake)

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together melted butter and 1 cup sugar. Stir in cocoa powder.
  3. Beat in the 2 eggs one at a time until the batter is glossy. Stir in 1 tsp vanilla.
  4. Gently fold in the flour, salt, and chocolate chips until just combined.
  5. In a separate bowl, beat cream cheese and 1/4 cup sugar until smooth. Mix in the egg yolk and 1/2 tsp vanilla.
  6. Divide brownie batter among muffin cups, reserving 2 tablespoons. Top each with a dollop of cheesecake batter.
  7. Dot the top with reserved brownie batter and swirl with a toothpick.
  8. Bake for 18-22 minutes. Cool in pan, then chill in the refrigerator for at least 2 hours before serving.