Description
These mini cheesecakes combine a fudgy brownie base with creamy cheesecake topping, perfect for parties or cozy nights in.
Ingredients
Scale
- 1 cup brownie mix
- 2 tablespoons butter, melted
- 1 egg
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup sour cream
- 1/4 cup fresh fruit or chocolate for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the brownie mix, melted butter, and 1 egg until well combined.
- Spoon the brownie mixture into the bottom of each cupcake liner, filling them about 1/3 full. Bake for 10-12 minutes.
- In a separate bowl, beat together softened cream cheese, sugar, vanilla extract, and 2 eggs until smooth.
- Add the sour cream to the mixture and mix until fully incorporated.
- Spoon the cream cheese mixture over the cooled brownie layer until the cups are about 3/4 full.
- Bake the mini cheesecakes for an additional 15-18 minutes until the tops are set.
- Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Top with fresh fruit or chocolate if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg