Description
Delightful mini cheesecakes with a rich brownie base, perfect for any occasion.
Ingredients
Scale
- 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