Description
These mini cheesecakes combine rich, creamy cheesecake with a soft, fudgy brownie bottom for a delightful dessert experience.
Ingredients
Scale
- 1 box brownie mix
- 1 package cream cheese (8 oz, softened)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- Chocolate chips (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini muffin tin to ensure easy removal of the cheesecakes later.
- Prepare the brownie mix according to package instructions. Spoon some of the brownie batter into each muffin cup, filling them about halfway.
- In a bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition. Then, mix in the sour cream and flour until just combined.
- Spoon the cheesecake mixture over the brownie batter in the muffin cups, filling them just about to the top.
- Bake for 18-20 minutes, or until the cheesecakes are set and firm in the middle.
- Allow the mini cheesecakes to cool completely in the tin before attempting to remove them.
- Top with chocolate chips if desired and refrigerate for at least 2 hours before serving.
Notes
For added richness, incorporate cocoa powder into the cheesecake batter. Use a pastry bag for easier filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg