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.
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.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the brownie mix and melted butter, and mix until well combined.
- Line a muffin tin with cupcake liners and divide the brownie mix among them, pressing down firmly.
- In another bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Add the egg and sour cream, and mix until just combined.
- 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.