Mini-batch Brownie Berry Cheesecake

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Prep Time10

Cook Time25

Course: Breakfast, Dessert, Snack

Keyword: berries, blueberry, brownie, cheesecake, chocolate, easy recipes, gluten-free, low sugar, mini-batch, plant-based, small-batch, vegan

Servings: squares

Calories: 151kcal

4 oz (vegan) cream cheese, softened (114 g) df alternative if desired, can sub at least half of this for greek-style yogurt also
2 tbsp sugar (24 g)
1/2 tbsp cornstarch (3 g) all purpose or gf all purpose flour might also work
2-3 tsp (nut) milk adjust to get a pourable cheesecake batter
drop of vanilla and lemon juice

Preheat oven to 350F and line a small baking pan with parchment (or use muffin liners). I'll link to the pans I use in the recipe notes.
In a bowl add your butter and microwave 30 sec to melt, let it cool a minute.
Add sugar, cocoa, drop of vanilla, pinch of salt and whisk (or fork) until blended smooth. Add flour and baking powder and stir to combine. If your batter ends up being too thick (it should be like chocolate cookie dough) add a tsp of water.
Spread the batter into the pan, set aside. We will bake the two layers together at once.
In a bowl add all cheesecake ingredients and whisk (or fork) to combine until very smooth. You can use a hand mixer too.
Pour the cheesecake batter on top the unbaked brownie layer and bake 20-30 minutes until mostly set around the corners with a slight wobbly center.
Let this cool completely, cover and refrigerate a few hours, ideally overnight.
Gently warm berries in the microwave (10-20 sec at a time etc) and mash with a fork. Spread or dollop over the cheesecake.
Slice and enjoy!

Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make single-serving cups.