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Decadent Mini Vanilla Cheesecakes with Fudgy Brownie Bases and Chocolate Marble Swirl

These mini cheesecakes feature a fudgy brownie base topped with a creamy vanilla cheesecake and a playful chocolate marble swirl, perfect for parties or solo indulgence.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Brownie Base Ingredients
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
Cheesecake Filling Ingredients
  • 450 g cream cheese, softened Room temperature mixes smoother.
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour
Chocolate Swirl Ingredients
  • 1/3 cup semi-sweet chocolate chips Use dark chocolate for richer flavor.
  • 1 tablespoon heavy cream Add more cream if chocolate seizes.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the brownie base: whisk melted butter and 1 cup sugar together. Add 2 eggs and 1 teaspoon vanilla extract, mixing until smooth. Stir in 1/3 cup cocoa, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder until thick and combined.
  3. Spoon about 1 tablespoon of brownie batter into each liner, spreading to make a thin base. Bake for 8–10 minutes until slightly set. Remove and let cool slightly.
Cheesecake Preparation
  1. Meanwhile, make the cheesecake: beat 450 g softened cream cheese with 1/2 cup sugar until smooth. Add 2 eggs one at a time, mixing after each. Mix in 1 teaspoon vanilla, 1/4 cup sour cream, and 1 tablespoon flour until silky and lump-free.
  2. Spoon cheesecake batter over the partially baked brownie bases, nearly to the top of each liner.
Chocolate Marble Swirl
  1. Melt 1/3 cup chocolate chips with 1 tablespoon heavy cream in short microwave bursts, stirring until glossy. Drizzle small amounts of melted chocolate onto each cheesecake and use a toothpick to swirl for a marble effect.
Final Baking
  1. Bake for 16–18 minutes until centers are set but slightly soft. Let cool completely, then refrigerate for at least 2 hours before serving.

Notes

Serve chilled straight from the fridge or let sit 10 minutes at room temperature for a softer shine. Garnish with flaky sea salt, a dusting of cocoa, or a raspberry for color. For best texture, keep liners on until serving.