Description
Rich, fudgy brownie meets silky smooth vanilla cheesecake in these simple mini desserts. The perfect two-bite chocolate indulgence! Instructions & nutrition details provided.
Ingredients
Scale
- 1 box (18.3 oz) fudge brownie mix (plus ingredients called for on the box)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 1/4 cup vegetable oil (required for brownie mix)
- 2 tablespoons water (required for brownie mix)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Prepare the brownie mix according to package directions, using the required oil and water. Spoon approximately 1 1/2 tablespoons of brownie batter into the bottom of each prepared liner.
- Step 2: Bake the brownie bases for 8 to 10 minutes until they begin to set but are still slightly soft. Remove from the oven and reduce the oven temperature to 325°F (160°C).
- Step 3: While the bases cool slightly, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Beat in the 2 large eggs and vanilla powder until just combined, being careful not to overmix.
- Step 4: Evenly distribute the cheesecake filling over the partially baked brownie bases, filling each liner almost to the top. Return the muffin tin to the 325°F oven and bake for 18 to 22 minutes, or until the edges of the cheesecakes are set and the centers are mostly firm with only a slight jiggle.
- Step 5: Remove the mini cheesecakes from the oven and allow them to cool completely in the muffin tin on a wire rack. Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 4 hours (or overnight) before serving.
Notes
- For the best texture, store leftovers tightly covered in the refrigerator for up to 4 days, ensuring they are protected from strong odors.
- Always serve these directly from the refrigerator, as the chilled cheesecake filling provides the perfect creamy contrast to the dense brownie crust.
- Elevate this easy dessert by adding a simple topping like a dollop of stabilized whipped cream, a fresh raspberry, or a drizzle of melted chocolate right before presentation.
- When mixing the cheesecake filling, stop beating as soon as the eggs are incorporated to prevent adding too much air, which can cause the mini cheesecakes to crack or dome during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 265
- Sodium: 145mg
- Fat: 19g
- Saturated Fat: 12.5g
- Trans Fat: 0g
- Protein: 22g