Description
Delicious mini cheesecakes with a rich brownie base, perfect for any dessert lover.
Ingredients
Scale
- 1 cup brownie mix
- 2 tablespoons water
- 1/4 cup vegetable oil
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the brownie mix, water, and vegetable oil until well combined.
- Line a muffin tin with cupcake liners and fill each liner with the brownie mixture.
- Bake for 10-12 minutes or until set.
- In another bowl, beat the cream cheese until smooth.
- Add sugar, vanilla extract, and egg, mixing until well combined.
- Stir in the sour cream until smooth.
- Pour the cheesecake mixture over the baked brownie bases.
- Bake for an additional 15-20 minutes until the cheesecake is set.
- Let cool before serving.
Notes
- For a richer flavor, add chocolate chips to the brownie mix.
- These can be topped with fruit or chocolate sauce for extra sweetness.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Brownie Bottom Mini Cheesecakes, dessert, cheesecake, brownies