Why make this recipe
Brownie Bottom Mini Cheesecakes are a delightful treat combining the rich flavor of brownies with smooth, creamy cheesecake. They make for a perfect dessert for any occasion, whether it’s a birthday party, holiday gathering, or just a simple family dinner. These mini cheesecakes are easy to make, visually appealing, and incredibly delicious. Plus, they are portioned perfectly, allowing everyone to enjoy their own individual serving.
How to make Brownie Bottom Mini Cheesecakes
Ingredients :
- 1 box brownie mix
- 1 egg (for brownies)
- 1/4 cup water (for brownies)
- 1/4 cup vegetable oil (for brownies)
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 egg (for cheesecake)
- 1/4 cup sour cream
Directions :
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, prepare the brownie mix according to the package instructions, adding the egg, water, and vegetable oil.
- Spoon a small amount of brownie batter into each muffin cup, filling them about 1/3 full. Bake for 10 minutes.
- In another bowl, beat the cream cheese until smooth. Add the sugar, vanilla, and egg, mixing until combined. Fold in the sour cream.
- Remove the brownie base from the oven and spoon the cheesecake mixture on top, filling the cups to the top.
- Bake for an additional 20 minutes or until the cheesecake is set.
- Let cool, then refrigerate for at least 2 hours before serving.
How to serve Brownie Bottom Mini Cheesecakes
Serve these mini cheesecakes chilled, directly from the refrigerator. They are delicious on their own, but you can also top them with a drizzle of chocolate sauce, fresh berries, or whipped cream for an extra special touch. Place them on a decorative platter or individual dessert plates for presentation.
How to store Brownie Bottom Mini Cheesecakes
Store any leftover mini cheesecakes in an airtight container in the refrigerator. They can last for up to three days. If you plan to keep them longer, consider freezing them. To freeze, wrap each cheesecake individually and place them in a freezer-safe container. Thaw in the refrigerator before serving.
Tips to make Brownie Bottom Mini Cheesecakes
- Make sure your cream cheese is softened beforehand. This will help create a smooth cheesecake filling.
- Be careful not to overbake the cheesecake layer. It should be slightly jiggly in the middle when you take it out.
- Allow the mini cheesecakes to cool completely before refrigerating. This helps them set properly.
Variation
You can try adding chocolate chips or nuts to the brownie mix for added texture. For a different flavor, consider adding lemon juice or zest to the cheesecake mixture. Swirling in some fruit preserves can also create a beautiful and tasty topping.
FAQs
Can I use a different brownie recipe?
Yes, you can use any homemade or store-bought brownie recipe that you like.
How long do they take to make?
The total time to make Brownie Bottom Mini Cheesecakes is about 1 hour and 30 minutes, including baking and cooling time.
Can I make these ahead of time?
Absolutely! These mini cheesecakes can be made a day in advance and stored in the refrigerator until you are ready to serve.
Brownie Bottom Mini Cheesecakes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini cheesecakes with a rich brownie base, perfect for any occasion.
Ingredients
- 1 box brownie mix
- 1 egg (for brownies)
- 1/4 cup water (for brownies)
- 1/4 cup vegetable oil (for brownies)
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 egg (for cheesecake)
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the brownie mix according to the package instructions, adding the egg, water, and vegetable oil.
- Spoon a small amount of brownie batter into each muffin cup, filling them about 1/3 full. Bake for 10 minutes.
- Beat the cream cheese until smooth in another bowl. Add the sugar, vanilla, and egg, mixing until combined.
- Fold in the sour cream.
- Remove the brownie base from the oven and spoon the cheesecake mixture on top, filling the cups to the top.
- Bake for an additional 20 minutes or until the cheesecake is set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
Serve chilled. For an extra touch, top with chocolate sauce, fresh berries, or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
