Description
Indulge in the perfect combination of fudgy brownies and creamy cheesecake with these delectable Brownie Bottom Mini Cheesecakes. A delightful treat for any occasion!
Ingredients
Scale
Brownie Base:
- 1 box (18–20 oz) brownie mix (plus ingredients listed on box)
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Whipped cream or chocolate drizzle for topping (optional)
Instructions
- Preheat oven and prepare brownie base: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Prepare brownie batter as per package instructions.
- Layer brownie batter: Spoon about 2 tablespoons of brownie batter into each muffin cup, spreading evenly. Bake for 8–10 minutes until set but not fully cooked.
- Prepare cheesecake filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream.
- Assemble and bake: Divide cheesecake batter over brownie bases. Bake for 18–20 minutes until set. Cool, then refrigerate for at least 2 hours.
- Serve: Top with whipped cream or chocolate drizzle if desired.
Notes
- You can use homemade brownie batter if preferred.
- For a flavor twist, fold chocolate chips or crushed Oreos into the cheesecake layer before baking.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 24g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
