Brownie Bottom Mini Cheesecakes: The Best Indulgent Treats Ever
These Brownie Bottom Mini Cheesecakes are the perfect balance of rich brownie and creamy cheesecake, making them an indulgent treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup brownie mix
- 2 tablespoons water
- 1/4 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare brownie mix as per package instructions, adding water and mixing until smooth.
- Line a muffin tin with cupcake liners and pour a spoonful of brownie mix into each liner.
- Bake for 10-12 minutes or until the edges are firm.
- In a bowl, beat together cream cheese, sugar, egg, vanilla, and sour cream until smooth.
- Spoon the cheesecake mixture over the baked brownie base in the muffin tin.
- Sprinkle with chocolate chips if desired.
- Bake for an additional 15-20 minutes until the cheesecake is set.
- Let cool before serving.
Notes
- For best results, use room temperature cream cheese.
- Feel free to add your favorite toppings, such as fruit or whipped cream.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg