Description
Brownie bottom mini cheesecakes are the ultimate indulgence, combining a fudgy brownie base with a creamy cheesecake topping. Each bite delivers a rich chocolate flavor that melts in your mouth.
Ingredients
Scale
- 1 box (18 oz) brownie mix
- 8 oz cream cheese (full-fat)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- Prepare the brownie mix according to package instructions. Fill each muffin liner halfway with the batter.
- Bake for 15-18 minutes until edges are set; cool slightly.
- In a bowl, beat cream cheese until smooth. Gradually add sugar, then eggs one at a time, mixing well after each addition. Stir in vanilla extract and fold in chocolate chips.
- Spoon cheesecake filling over the cooled brownies until nearly full. Smooth tops.
- Bake for an additional 20-25 minutes until centers are slightly jiggly. Cool completely before refrigerating for at least 4 hours.
Notes
- These mini cheesecakes are perfect for any occasion.
- Customize with various toppings like fruits or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg