Brownie Crust Mini Cheesecakes
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Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or spray with non-stick cooking spray.
- 2
In a bowl, prepare the brownie mix according to the package instructions, adding the egg, water, and oil. Stir until well combined.
- 3
If using, fold in the chopped nuts.
- 4
Spoon about 1 tablespoon of brownie batter into each mini muffin cup, filling them about halfway.
- 5
Bake for about 10-12 minutes, or until the edges are set but the center is still slightly soft. Remove from the oven and let cool slightly.
- 6
In a mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
- 7
Add the vanilla extract and egg, and mix until just combined. Be careful not to over-mix.
- 8
Gently fold in the sour cream until fully incorporated.
- 9
Spoon the cheesecake filling over the cooled brownie crusts, filling them nearly to the top.
- 10
Bake the mini cheesecakes for an additional 15-18 minutes, or until the edges are set and the centers are still slightly jiggly.
- 11
Turn off the oven and leave the cheesecakes inside for about 10 minutes. This helps reduce cracking.
- 12
Let them cool to room temperature, then refrigerate for at least 2 hours before serving.
These mini cheesecakes are indulgent and rich, with a fudgy brownie crust that adds a delightful chocolatey twist. Perfect for parties or intimate gatherings!
Flavor Profile
These mini cheesecakes are rich and creamy with a fudgy brownie base that adds a decadent chocolate flavor. The slight tang of the cream cheese balances beautifully with the sweetness of the brownie, making each bite a delightful experience.
Enjoy making your Brownie Crust Mini Cheesecakes! If you need any adjustments or have further questions, just let me know, my dear!
