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Delicious mini cheesecakes with a brownie base served on a platter

Mini Cheesecakes with Brownie Base

These bite-size desserts combine a rich, fudgy brownie crust with a creamy cheesecake filling, perfect for parties or a sweet weeknight treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Base
  • 1 cup chocolate brownie mix Use a boxed brownie mix for convenience.
  • 1/4 cup unsalted butter, melted Make sure the butter is fully melted.
Cheesecake filling
  • 1/2 package (8 oz) cream cheese, softened Bring to room temperature for smooth mixing.
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg Use room temperature for better incorporation.
  • 1/4 cup sour cream Can substitute for plain yogurt for a citrus version.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the brownie mix and melted butter, and mix until well combined.
  3. Line a muffin tin with cupcake liners and divide the brownie mix among them, pressing down firmly.
  4. In another bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
  5. Add the egg and sour cream, and mix until just combined.
  6. Pour the cream cheese mixture over the brownie base in the muffin tin. Bake for 20-25 minutes, or until the cheesecakes are set. Let them cool before serving.

Notes

For a fruity twist, consider topping with fresh berries, or drizzle with warm caramel or chocolate sauce. Store in an airtight container in the refrigerator for up to 4 days.