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Brownie Bottom Mini Cheesecakes

Brownie Bottom Mini Cheesecakes

Experience the delightful fusion of rich brownie and creamy cheesecake in these Brownie Bottom Mini Cheesecakes.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 18 oz brownie mix of your favorite brand
  • 2 large eggs for fudgy texture
  • as needed water follow brownie mix instructions
  • as needed oil vegetable or canola
For the Cheesecake Topping
  • 8 oz cream cheese full-fat
  • 1/2 cup granulated sugar for sweetness
  • 2 large eggs for smooth texture
  • 1 tsp vanilla extract for flavor
  • 1/2 cup semi-sweet chocolate chips for a chocolate surprise

Equipment

  • muffin tin
  • Mixing bowl
  • electric mixer
  • Measuring cups
  • Measuring spoons
  • paper liners

Method
 

How to Make Brownie Bottom Mini Cheesecakes
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Prepare the brownie mix according to package instructions, adding any required egg, water, and oil. Fill each muffin liner halfway with the brownie batter.
  3. Bake for 15-18 minutes until the edges are set. Let cool slightly.
  4. Beat the cream cheese until smooth. Gradually add sugar and incorporate eggs one at a time. Stir in vanilla extract and fold in chocolate chips.
  5. Spoon the cheesecake filling over the cooled brownies, filling them nearly to the top.
  6. Bake for an additional 20-25 minutes until the centers are slightly jiggly but set. Cool completely and refrigerate for at least 4 hours.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Optional: Top with whipped cream before serving.

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