Brownie Bottom Mini Cheesecakes: The Best Indulgent Treats
Delight in these Brownie Bottom Mini Cheesecakes that blend the richness of brownies with creamy cheesecake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package brownie mix
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Prepare brownie mix according to package instructions and add eggs, oil, and 1 teaspoon vanilla.
- Line muffin tin with liners and fill each cup halfway with brownie batter.
- In a separate bowl, beat together cream cheese, sugar, sour cream, egg, and remaining vanilla until smooth.
- Pour cheesecake mixture over brownie batter in muffin cups.
- Top with chocolate chips.
- Bake for 20-25 minutes until set. Cool completely.
- Chill in the fridge for at least 2 hours before serving.
Notes
- For extra flavor, add a tablespoon of espresso to the cheesecake mixture.
- Make sure to let the cheesecakes cool fully before chilling.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Brownie Bottom Mini Cheesecakes, dessert, indulgent treats, cheesecake, brownies