Description
These brownie bottom mini cheesecakes combine rich brownie and creamy cheesecake for a delightful dessert.
Ingredients
Scale
- 1 cup brownie mix
- 2 tablespoons water
- 1/4 cup vegetable oil
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix brownie mix, water, and vegetable oil until combined.
- Pour brownie batter into a lined muffin tin, filling each cup halfway.
- Bake for 10 minutes and remove from the oven.
- In another bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add egg and sour cream, mix until combined.
- Spoon the cheesecake mixture on top of the brownie layer.
- Bake for an additional 15-20 minutes.
- Cool completely before refrigerating for at least 2 hours.
Notes
- Use a toothpick to check if the cheesecakes are set.
- Top with chocolate ganache or fresh fruit if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: brownie bottom mini cheesecake, mini cheesecake, brownie cheesecake