Brownie Bottom Mini Cheesecakes: Indulgent and Easy to Make
Indulge in these rich and creamy brownie bottom mini cheesecakes, a delightful dessert that combines the best of both worlds!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup brownie mix
- 2 tablespoons water
- 1 teaspoon vegetable oil
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the brownie mix according to package instructions, adding water and vegetable oil.
- Line a muffin tin with paper liners and distribute brownie batter evenly.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add the egg, vanilla, and sour cream to the mixture, and blend until combined.
- Spoon the cream cheese mixture on top of the brownie layer in each liner.
- Bake for 20-25 minutes until set. Allow to cool before serving.
Notes
- These cheesecakes can be topped with whipped cream or chocolate ganache for an extra indulgence.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg