Brownie

1. Pre-heat oven to 350 F. Butter mini cupcake pan and set aside.
2. In a large bowl, whisk together melted butter, cocoa powder, eggs, granulated sugar and brown sugar until well combined. Add flour, baking soda, salt, vanilla extract and espresso powder and mix until smooth.
3. Spoon 1 tbsp of batter into each mini cup in the pan. Bake for 10 minutes, let cool.

No-Bake Cheesecake

1. While the brownies are cooling, make the cheesecake filling by adding cream cheese, vanilla extract, powdered sugar and lemon juice into a large mixing bowl. Use you stand mixer with a whisk attachment or hand mixer to blend until smooth.
2. Add heavy cream and continue whisking on high until you have a thick, smooth filling.

Assemble

1. Use a knife or the wide end of a large piping tip to remove the core of each brownie to create a little cup.
2. Pipe the cheesecake filling into each mini brownie cup. Refrigerate or freeze until ready to eat. Just drizzle on some chocolate sauce and top with sprinkles before serving!