Description
Delightful mini cheesecakes featuring a rich chocolate brownie base topped with creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 box brownie mix
- 1 egg (for brownie mix)
- 1/4 cup vegetable oil (for brownie mix)
- 1/4 cup water (for brownie mix)
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs (for cheesecake batter)
- 1/2 cup sour cream
- 1/2 cup chocolate ganache
- Chocolate chips (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the brownie batter according to the box instructions using the brownie mix, egg, vegetable oil, and water.
- Spoon the brownie batter into each liner, filling them about halfway.
- Bake the brownies for 10-12 minutes. Remove from the oven and let cool slightly.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add the sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing after each addition. Then, fold in the sour cream.
- Pour the cheesecake batter over the cooled brownie bases in the muffin tin.
- Bake for an additional 15-20 minutes or until the cheesecake is set.
- Allow to cool completely, then drizzle with chocolate ganache and sprinkle with chocolate chips.
- Chill in the refrigerator for at least 120 minutes before serving.
Notes
For a diabetic-friendly version, consider sugar substitutes like stevia or monk fruit.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg