Description

These Mini Cheesecakes with Brownie Crust and Chocolate Drip are rich, creamy, and perfectly portioned desserts everyone loves. A fudgy brownie base supports a smooth cheesecake filling, finished with a glossy chocolate drip. They are easy to make, great for parties, and ideal for make-ahead treats.

Ingredients

Scale

Brownie Crust:
1 box brownie mix (plus eggs, oil, and water as directed)
Cheesecake Filling:
16 oz (450g) cream cheese, softened
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
Chocolate Drip:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream (or milk)

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Instructions

Prepare the Pan: Preheat oven to 325°F (165°C). Line a muffin pan with paper liners and lightly spray with nonstick spray.
Bake the Brownie Base: Prepare brownie batter according to package directions. Spoon about 1 tablespoon into each liner and bake for 8–10 minutes until just set.
Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, then add vanilla and sour cream. Mix just until combined.
Fill and Bake: Spoon cheesecake batter over brownie crusts. Bake for 18–22 minutes until edges are set and centers slightly jiggle.
Cool and Chill: Cool at room temperature, then refrigerate for at least 2 hours.
Add Chocolate Drip: Heat cream until warm. Pour over chocolate chips, let sit 2 minutes, then stir until smooth. Spoon over chilled cheesecakes.

Notes

Do not overmix the cheesecake batter to prevent cracks. Brownie bases should be slightly underbaked before adding the cheesecake layer. Chill completely before adding chocolate for the best drip effect.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 320
Sugar: 22g
Sodium: 210mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg