Description
Delicious mini cheesecakes with a brownie bottom, perfect for dessert lovers.
Ingredients
- 1 cup brownie mix
- 2 tablespoons vegetable oil
- 1 large egg
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a medium bowl, combine the brownie mix, vegetable oil, and 1 egg. Stir until well blended.
- Divide the brownie batter evenly among the muffin cups, filling each about 1/3 full. Bake for 10 minutes, then remove from the oven and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined.
- Add 2 eggs, sour cream, flour, and salt to the cream cheese mixture. Beat until smooth and creamy.
- If using, fold in the chocolate chips gently.
- Pour the cheesecake batter over the brownie layer in each muffin cup, filling them about 3/4 full.
- Bake for an additional 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool in the pan for 10 minutes.
- Carefully remove the mini cheesecakes from the muffin tin and transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
Notes
- For a fruity twist, add a layer of fruit preserves or fresh berries on top of the cheesecake batter before baking.
- Substitute the brownie mix with a cookie mix for a different flavor base, such as chocolate chip or peanut butter cookie.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg