Ingredients
Scale
- 1 box (18.4 oz) brownie mix
- 2 large eggs (for brownie mix)
- 1/3 cup vegetable oil (for brownie mix)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs (for cheesecake filling)
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the brownie mix, 2 eggs, and vegetable oil until smooth.
- Divide the brownie batter among the muffin cups, filling each halfway.
- In another bowl, beat the cream cheese and sugar until creamy. Add eggs one at a time, mixing well after each addition along with vanilla extract and sour cream.
- Spoon the cheesecake filling over each brownie layer until almost full.
- Bake for 20-25 minutes until slightly jiggly in the center. Cool before refrigerating for at least an hour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 195
- Sugar: 15g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg