Mini Mocha Brownie Cheesecakes

  1. Heat oven to 350F.
  2. Place mini paper baking cups into 24 mini muffin pan cups; set aside.
  3. Melt butter and baking chocolate in 2-quart saucepan over medium-low heat, stirring occasionally, until smooth.
  4. Remove from heat.
  5. Cool completely.
  6. Add 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla to chocolate mixture; beat with whisk until well mixed.
  7. Add 1/3 cup flour and salt; continue beating until well mixed.
  8. Spoon 2 level teaspoonfuls batter into each prepared muffin cup.
  9. Bake 6-8 minutes or until set.
  10. Reduce oven temperature to 325F.
  11. Whisk warmed whipping cream and espresso powder together in bowl until espresso powder is dissolved.
  12. Add 1/4 cup sugar and cream cheese.
  13. Beat at medium speed, scraping bowl often, until creamy.
  14. Add egg and 1/2 teaspoon vanilla; continue beating until well mixed.
  15. Stir in 2 tablespoons chocolate chips.
  16. Spoon cheesecake mixture evenly over partially baked brownie layer.
  17. Bake 8-10 minutes or until center is set.
  18. Combine all topping ingredients in bowl.
  19. Spoon evenly over cheesecake layer.
  20. Continue baking 4-5 minutes or until set.
  21. Cool completely.
  22. Cover; refrigerate 2 hours or overnight.
  23. Top each cheesecake with 1 chocolate-covered coffee bean at serving time, if desired.

butter, chocolate, sugar, egg, vanilla, flour, salt, cream, espresso powder, sugar, cream cheese, egg, vanilla, semisweet chocolate chips, sour cream, powdered sugar, vanilla, chocolatecovered coffee beans

Taken from www.landolakes.com/recipe/3196/mini-mocha-brownie-cheesecakes (may not work)

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