Description
Brownie Bottom Mini Cheesecakes are a delightful dessert combining a rich brownie base with a creamy cheesecake topping, perfect for any occasion.
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)
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a medium bowl, combine the brownie mix, vegetable oil, egg, and water. Stir until well blended.
- Divide the brownie batter evenly among the muffin cups, filling each about 1/3 full. Bake for 10 minutes, then remove from the oven and let cool slightly.
- In another bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined.
- Add the egg and sour cream to the cream cheese mixture, beating until smooth and creamy. If desired, fold in the chocolate chips.
- Spoon the cheesecake mixture over the partially baked brownie layer in each muffin cup, filling them almost to the top.
- Bake for an additional 15-18 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and let cool at room temperature.
- Once cooled, refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to firm up.
Notes
- For a richer flavor, try adding a tablespoon of cocoa powder to the cheesecake mixture.
- You can also top the mini cheesecakes with whipped cream or fresh berries for a delightful presentation.
- Prep Time: 20 minutes
- Cook Time: 25-28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg