Get ready to experience the most decadent dessert that will make your taste buds dance with pure chocolate ecstasy! These Brownie Batter Cheesecakes are not just a dessert; they're a culinary masterpiece that combines the rich, fudgy goodness of brownies with the creamy, luxurious texture of cheesecake. Imagine biting into a perfect individual-sized treat that has a crispy brownie crust, a silky cream cheese filling, and a sprinkle of chocolate chips that will send chocolate lovers into absolute bliss. Whether you're looking to impress guests or treat yourself to an extraordinary dessert, these mini cheesecakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cheesecakes
Ingredients
- 1 box brownie mix
- 1/4 cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, prepare the brownie mix according to package instructions, using 1/4 cup vegetable oil and 2 large eggs. Mix until smooth and well combined.
- Divide the brownie batter evenly among the 12 muffin cups, filling each about 1/3 full. Use the back of a spoon to spread the batter evenly across the bottom of each liner to create a crust.
- Bake the brownie crusts for 10 minutes, then remove from the oven and let cool slightly.
- In a separate mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add vanilla extract to the cream cheese mixture and mix until well incorporated.
- Sprinkle chocolate chips over the partially baked brownie crusts.
- Carefully spoon the cream cheese mixture over the chocolate chips, filling each cup almost to the top.
- Bake for an additional 18-20 minutes, or until the cheesecake centers are set but still slightly jiggly.
- Remove from the oven and let cool in the muffin tin for 30 minutes at room temperature.
- Refrigerate the cheesecakes for at least 2 hours to allow them to set completely.
- Before serving, garnish with additional chocolate chips or a drizzle of chocolate sauce if desired.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the cheesecake batter to prevent air bubbles and cracking.
- Use high-quality cream cheese for the best flavor and consistency.
- Line your muffin tin carefully to ensure easy removal of the cheesecakes.
- Allow the cheesecakes to cool gradually to prevent sudden temperature changes that can cause cracking.
- For a more intense chocolate flavor, use dark chocolate chips instead of standard chocolate chips.
- Refrigerate the cheesecakes for at least 2 hours to achieve the perfect set and flavor melding.
- For a professional touch, use a piping bag to evenly distribute the cheesecake batter.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For extra indulgence, serve with a dollop of whipped cream or a drizzle of chocolate sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 55mg
