Decadent mini vanilla cheesecakes with fudgy brownie bases and a chocolate marble swirl topping.

Scale

1/2 cup unsalted butter

1 cup sugar

2 eggs

1 tsp vanilla extract

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

16 oz cream cheese

1/2 cup sugar

2 eggs

1 tsp vanilla

1/2 cup sour cream

1/3 cup melted chocolate

2 tbsp heavy cream

Cook Mode Prevent your screen from going dark

1. Preheat oven to 325°F and line a muffin pan with cupcake liners

2. Prepare brownie batter by mixing butter sugar eggs and vanilla

3. Add cocoa powder flour and salt

4. Place 1 tablespoon brownie batter in each liner and bake 8 minutes

5. Beat cream cheese and sugar until smooth

6. Add eggs vanilla and sour cream

7. Pour cheesecake filling over brownie bases

8. Drop melted chocolate on top and swirl with toothpick

9. Bake 18–22 minutes then chill 2 hours before serving

Use room temperature cream cheese for smooth batter

Do not overbake cheesecakes

Chill before serving for best texture