Description
Delicious mini cheesecakes with a fudgy brownie base, creamy cheesecake filling, and topped with rich chocolate ganache.
Ingredients
Scale
- 1 package brownie mix
- 1 egg (for brownies)
- 1/4 cup water (for brownies)
- 1/4 cup vegetable oil (for brownies)
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs (for cheesecake)
- 1/2 cup sour cream
- 1/2 cup heavy cream (for ganache)
- 6 oz semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the brownie mix according to the package instructions, adding the egg, water, and vegetable oil.
- Line a muffin tin with cupcake liners.
- Pour a spoonful of brownie batter into the bottom of each liner.
- Bake for 10-12 minutes.
- In a mixing bowl, beat the softened cream cheese with sugar and vanilla until smooth.
- Add the eggs and sour cream, mixing until combined.
- Pour the cheesecake filling over the partially baked brownie bases.
- Bake for an additional 20-25 minutes.
- Let cool, then refrigerate for at least 2 hours.
- For the ganache, heat heavy cream until just simmering, then pour it over the chocolate chips.
- Stir until smooth and glossy.
- Top each mini cheesecake with ganache and sprinkle with chocolate chips before serving.
Notes
Make-ahead tips: Prepare these mini cheesecakes a day in advance. Skipping the liners may result in sticking, always use them for easy removal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: brownies, cheesecake, desserts, mini desserts, chocolate, party treats