Description
Delightful mini cheesecakes with a rich brownie base, perfect for parties or as a sweet treat.
Ingredients
Scale
- 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