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Sophie

Brownie Bottom Mini Cheesecakes that Delight Every Bite!

Delicious mini cheesecakes with a rich brownie bottom that are perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 2 hours 48 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup brownie mix
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1/4 cup water
  • 8 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup sour cream
  • 1/4 cup chocolate chips optional

Method
 

  1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine the brownie mix, vegetable oil, egg, and water. Stir until well combined.
  3. Divide the brownie batter evenly among the muffin cups, filling each about halfway.
  4. Bake the brownie bases for 10 minutes, then remove from the oven and let cool slightly.
  5. In another bowl, beat the softened cream cheese until smooth. Add the sugar, vanilla extract, and egg, mixing until well combined.
  6. Stir in the sour cream and chocolate chips, if using, until just combined.
  7. Spoon the cheesecake mixture over the cooled brownie bases, filling each cup almost to the top.
  8. Bake for an additional 15-18 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
  9. Allow the mini cheesecakes to cool at room temperature, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 40mgSodium: 150mgFiber: 1gSugar: 10g

Notes

  • For a fun twist, add a layer of fruit preserves or caramel sauce on top of the cheesecake before chilling.
  • Substitute the brownie mix with a gluten-free version for a gluten-free treat.

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