Ingredients
Scale
- 1 box (18.5 oz) brownie mix
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup miniature chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare the brownie mix according to package instructions and spoon about 1 tablespoon of batter into each liner. Bake for 10 minutes.
- In a separate bowl, beat the softened cream cheese until smooth. Add sugar and sour cream, mixing until well combined. Incorporate eggs one at a time, then stir in vanilla and optional chocolate chips.
- Pour the cheesecake filling over the baked brownie bases, filling almost to the top. Bake for an additional 15-20 minutes until set but slightly jiggly in the center.
- Allow to cool completely at room temperature before chilling in the fridge for at least two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 160
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg