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Mini Peppermint Brownie Cheesecakes

Mini peppermint brownie cheesecakes pair a chocolate brownie base with a smooth peppermint cheesecake filling. Bake them in a 12-cup muffin pan, chill until set, and finish with crushed peppermint candies just before serving.
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Prep Time 20 minutes
Cook Time 29 minutes
Cooling and chilling 4 hours 35 minutes
Total Time 5 hours 24 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 238
Ingredients Equipment Method Notes

Ingredients
  

Brownie bases
  • 2 oz semisweet chocolate chopped
  • 4 tbsp unsalted butter
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 0.5 tsp vanilla extract
  • 0.25 cup all-purpose flour
  • 0.125 tsp kosher salt
Cheesecake filling
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.25 cup sour cream at room temperature
  • 0.5 tsp peppermint extract
Topping
  • 0.25 cup peppermint candies crushed

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Prepare the brownie bases
  1. Preheat the oven to 350°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Melt the chocolate and butter in a medium microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
  4. Let the chocolate mixture cool for 5 minutes.
  5. Whisk the brown sugar into the chocolate mixture.
  6. Whisk in the egg and vanilla.
  7. Fold in the flour and salt just until no dry streaks remain.
  8. Divide the batter among the liners, about 1 tablespoon per cup.
  9. Bake for 8–10 minutes, until the tops look set.
Make and bake the cheesecake filling
  1. Reduce the oven temperature to 325°F.
  2. Beat the cream cheese and granulated sugar in a large bowl until smooth.
  3. Beat in the eggs one at a time on low speed, mixing just until incorporated.
  4. Mix in the sour cream and peppermint extract.
  5. Divide the filling among the muffin cups.
  6. Bake for 18–22 minutes, until the edges are set and the centers still jiggle slightly.
Chill and add the topping
  1. Cool the cheesecakes in the pan on a rack for 30 minutes.
  2. Refrigerate in the pan for at least 4 hours, until cold and set.
  3. Lift the cheesecakes from the pan.
  4. Sprinkle with the crushed peppermint candies just before serving.

Notes

For the smoothest filling, use room-temperature eggs and sour cream and avoid overmixing. Store covered in the refrigerator for up to 4 days; freeze without the peppermint topping for up to 2 months. For a gluten-free option, use a gluten-free 1-to-1 flour blend in the brownie bases.