Print

Brownie Bottom Mini Cheesecakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Brownie Bottom Mini Cheesecakes combine rich chocolate brownies with a creamy cheesecake topping, offering a delightful gluten-free dessert that everyone will love.

Ingredients

Scale
  • 1 box gluten-free brownie mix
  • 1 egg (for brownie mix)
  • 1/4 cup vegetable oil (for brownie mix)
  • 1/4 cup water (for brownie mix)
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs (for cheesecake batter)
  • 1/2 cup sour cream
  • 1/2 cup chocolate ganache
  • Chocolate chips (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Prepare the brownie batter according to the box instructions using the brownie mix, egg, vegetable oil, and water.
  3. Spoon the brownie batter into each liner, filling them about halfway.
  4. Bake the brownies for 10-12 minutes. Remove from the oven and let cool slightly.
  5. In a mixing bowl, beat the softened cream cheese until smooth.
  6. Add the sugar and vanilla extract, mixing until well combined.
  7. Add the eggs one at a time, mixing after each addition. Then, fold in the sour cream.
  8. Pour the cheesecake batter over the cooled brownie bases in the muffin tin.
  9. Bake for an additional 15-20 minutes or until the cheesecake is set.
  10. Allow to cool completely, then drizzle with chocolate ganache and sprinkle with chocolate chips.
  11. Chill in the refrigerator for at least 120 minutes before serving.

Notes

Ensure all ingredients are certified gluten-free to avoid hidden gluten. Avoid cross-contamination with gluten-containing products.

Nutrition

Find it online: https://www.glutenfreez.com/brownie-bottom-mini-cheesecakes/