Description
Delight in these rich and creamy brownie bottom mini cheesecakes, perfect for any occasion.
Ingredients
Scale
- 1 cup brownie mix
- 1 egg
- 2 tablespoons water
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup chocolate ganache
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin pan with cupcake liners.
- Prepare the brownie batter: In a mixing bowl, combine the brownie mix, egg, and water. Blend until smooth.
- Fill your muffin liners with about 1 tablespoon of the brownie batter.
- Make the cheesecake batter: In another bowl, beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, mixing well after each.
- Layer the cheesecake batter over the brownie base, filling each liner 3/4 full.
- Bake for 15-20 minutes until set and puffed up.
- Cool at room temperature before refrigerating for at least 2 hours.
- Top with warm chocolate ganache before serving.
Notes
For a delightful twist, top with fresh berries or serve with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg