Why Make This Recipe
Mini cheesecakes with a brownie base are a delightful dessert that combines the richness of brownies with the creamy goodness of cheesecake. They are perfect for any occasion, whether you are hosting a party, celebrating a special event, or just looking for a sweet treat to satisfy your cravings. These mini desserts are easy to make and offer the perfect portion size, ensuring that everyone gets a taste without overindulging. Plus, they can be topped with a variety of delicious extras like chocolate chips or fresh fruit, making them even more enjoyable.
How to Make Mini Cheesecakes with Brownie Base
Creating mini cheesecakes with a brownie base is simpler than you might think! Follow these easy steps to achieve delicious results.
Ingredients:
- 1 box brownie mix
- 2 tablespoons vegetable oil
- 1 egg
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- Optional: chocolate chips or fruit for topping
Directions:
Preheat the Oven: First, preheat your oven to 350°F (175°C). This is an essential step to ensure your mini cheesecakes bake evenly.
Prepare the Brownie Batter: In a mixing bowl, prepare the brownie batter according to the instructions on the box. Use the brownie mix, 2 tablespoons of vegetable oil, and 1 egg. Mix everything until well blended. The batter will be thick and rich.
Fill the Muffin Tin: Grease a muffin tin or line each cup with paper liners. Pour the brownie batter into each muffin cup, filling them about one-third full. This allows space for the cheesecake layer on top. Bake for 10-12 minutes. You want them to be set but still soft in the center.
Make the Cheesecake Filling: While the brownie base is baking, you can prepare the cheesecake filling. In a separate mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until everything is smooth and creamy. It’s important that the cream cheese is soft so that it blends well.
Add Extra Ingredients: Next, add in 2 eggs, sour cream, and all-purpose flour to the cream cheese mixture. Stir everything together until just combined. Avoid over-mixing to keep the filling airy.
Combine Layers: Once the brownie base has finished baking, take it out of the oven. Carefully pour the cheesecake filling over each brownie layer in the muffin cups. Make sure to fill them nearly to the top but leave a little space as the cheesecake may puff up while baking.
Bake Again: Return the muffin tin to the oven and bake for an additional 15-18 minutes. The cheesecakes should be set but still a bit jiggly in the center when done.
Cool and Refrigerate: After baking, let the mini cheesecakes cool down to room temperature. Once they have cooled, place them in the refrigerator for at least an hour. Chilling helps them to set properly and enhances the flavors.
Add Toppings: Before serving, feel free to add optional toppings like chocolate chips or fresh fruit on top of your mini cheesecakes. This adds a nice touch and can make them look even more appetizing!
How to Serve Mini Cheesecakes with Brownie Base
Serve these mini cheesecakes chilled. They can be enjoyed straight from the muffin tin or plated for a more formal presentation. If you choose to top them with chocolate chips or fruit, make sure the toppings are fresh. You can serve them as a sweet ending to a meal, at gatherings, or just as a tasty afternoon snack. They are sure to impress your guests and family with their beautiful layers and wonderful flavors!
How to Store Mini Cheesecakes with Brownie Base
Storing your mini cheesecakes is easy. Simply keep them in an airtight container in the refrigerator. They will last for about 4-5 days. If you need to keep them longer, consider freezing them. To freeze, wrap each cheesecake tightly in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight.
Tips to Make Mini Cheesecakes with Brownie Base
- Room Temperature Ingredients: Ensure your cream cheese is at room temperature to make it easier to blend smoothly.
- Don’t Overmix: When mixing the cheesecake ingredients, mix until just combined to keep the filling from becoming too dense.
- Check for Doneness: The cheesecakes should be set but still slightly jiggly in the center. If they look too firm, they may be overbaked.
- Use Quality Toppings: Fresh fruit or quality chocolate chips can elevate the flavor and appearance of your mini cheesecakes.
- Experiment with Flavors: Try adding different extracts like almond or lemon for a unique twist on the traditional flavor.
Variation
You can easily switch up the flavors of these mini cheesecakes to suit your taste. Here are a few fun variations:
- Fruit Swirl: Before baking, swirl in some fruit puree (like raspberry or strawberry) for a fruity flavor.
- Chocolate Cheesecake: Blend in some melted chocolate into the cream cheese mixture to create a chocolate cheesecake filling.
- Nutty Brownie Base: Add chopped nuts to the brownie batter for added texture and flavor.
FAQs
1. Can I use a homemade brownie recipe instead of a box mix?
Yes, you can use a homemade brownie recipe if you prefer. Just ensure the mixture is thick enough to hold the cheesecake layer.
2. Can I freeze these mini cheesecakes?
Absolutely! You can freeze them for up to two months. Just wrap each cheesecake tightly in plastic wrap before placing them in a freezer-safe container.
3. How can I tell when the cheesecakes are done?
The cheesecakes should be set around the edges but will still have a slight jiggle in the center. They will firm up as they cool.
4. Can I use low-fat cream cheese or sour cream?
Yes, you can substitute with low-fat versions, but the texture and flavor may change slightly.
5. What other toppings can I use?
In addition to chocolate chips and fruit, you can use caramel sauce, whipped cream, or crushed cookies as delicious toppings!
Mini Cheesecakes with Brownie Base
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini cheesecakes with a rich brownie base, perfect for parties or as a sweet treat.
Ingredients
- 1 box brownie mix
- 2 tablespoons vegetable oil
- 1 egg
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- Optional: chocolate chips or fruit for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the brownie batter according to box instructions using brownie mix, vegetable oil, and 1 egg.
- Grease a muffin tin or line with paper liners and fill each cup with brownie batter, about one-third full.
- Bake for 10-12 minutes until set but soft in the center.
- In a separate bowl, beat the softened cream cheese, sugar, and vanilla until smooth.
- Add in 2 eggs, sour cream, and flour to the cream cheese mixture, stirring until just combined.
- Pour the cheesecake filling over the baked brownie bases in the muffin cups.
- Bake again for 15-18 minutes until set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 1 hour.
- Add optional toppings before serving.
Notes
Use room temperature cream cheese for easier blending. Do not overmix the cheesecake mixture to keep it airy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg