Ingredients
For the Brownie Base:
- 1 box brownie mix (plus ingredients listed on the box)
For the Cheesecake Topping:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare Brownie Base: Prepare the brownie mix according to package instructions. Spoon a small amount of the brownie batter into the bottom of each cupcake liner, filling about 1/4 of each liner.
- Bake Brownies: Bake the brownie bases for 10-12 minutes, or until set. Remove from the oven and let them cool slightly.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, sugar, vanilla, and eggs until smooth. Stir in the sour cream.
- Assemble Cheesecakes: Spoon the cheesecake mixture over the baked brownie bases, filling each liner almost to the top.
- Bake Cheesecakes: Bake for an additional 15-20 minutes, or until the cheesecakes are set. The centers should be firm but still slightly jiggly.
- Cool and Serve: Let the mini cheesecakes cool to room temperature, then refrigerate them for at least 1 hour before serving.
Notes
- Extra Chocolate: For an extra chocolatey bite, sprinkle chocolate chips on top of the cheesecake filling before baking.
- Fruit Topping: Add a topping of fresh berries or a drizzle of fruit compote for a refreshing contrast to the rich chocolate and creamy cheesecake.
- Caramel Drizzle: Drizzle caramel sauce over the cooled cheesecakes for a sweet, indulgent touch.
- Nutty Option: Add chopped walnuts or pecans to the brownie mix for added crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
