Description
Delightful mini cheesecakes with a chocolate brownie base and creamy topping, perfect for any occasion.
Ingredients
Scale
- 1 cup brownie mix
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 egg
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with liners.
- Combine brownie mix, water, vegetable oil, and 1 egg in a mixing bowl.
- Pour about 1 tablespoon of brownie batter into each muffin cup.
- Beat the softened cream cheese in another bowl until smooth.
- Add sugar, vanilla extract, and 1 egg to the cream cheese, mixing well.
- Incorporate the sour cream and mix until combined.
- Pour the cheesecake batter over the brownie layer in each muffin cup.
- Bake for 20-25 minutes, until the center is set.
- Cool completely in the muffin tin.
- Heat the heavy cream until boiling and pour over chocolate chips, stirring until smooth to make ganache.
- Drizzle ganache over the cooled mini cheesecakes and sprinkle with additional chocolate chips.
- Chill in the fridge for at least 1 hour before serving.
Notes
For best results, use room temperature ingredients and avoid overmixing the cheesecake batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg