Ingredients:
Brownie base:
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1/3 cup unsweetened cocoa powder
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
Cheesecake layer:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Chocolate swirl:
– 1/4 cup chocolate chips, melted
Instructions:
1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease a mini cheesecake pan.
2. Prepare the brownie base:
– In a medium bowl, mix melted butter, sugar, and eggs until smooth.
– Sift in cocoa powder, flour, salt, and baking powder. Stir until combined.
– Divide the brownie batter evenly among the prepared cups, pressing down to create an even layer.
3. Prepare the cheesecake layer:
– In a large bowl, beat cream cheese and sugar until smooth.
– Add eggs one at a time, followed by vanilla extract. Mix until creamy.
– Spoon the cheesecake mixture over the brownie bases, filling each cup nearly to the top.
4. Create the chocolate swirl:
– Drizzle melted chocolate over the cheesecake layer. Use a toothpick to create swirls.
5. Bake for 20-25 minutes, or until the centers are set. Allow the mini cheesecakes to cool completely, then chill in the refrigerator for at least 2 hours before serving.
Preparation time: 25 minutes
Baking time: 25 minutes
Chilling time: 2 hours
Total time: 2 hours 50 minutes
Servings: 12
Calories: Approx. 310 kcal per serving
