Mini Brownie Bottom Cheesecakes Delightful Sweet Treat

Ingredients

• 1 cup brownie mix
• 2 tablespoons water
• 1 4 cup vegetable oil
• 1 package (8 oz) cream cheese, softened
• 1 2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 2 cup sour cream
• 1 4 cup miniature chocolate chips (optional)
• 0 none Whipped cream (for topping)
• 0 none Fresh berries (for garnish)

Instructions

1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine the brownie mix, water, and vegetable oil. Stir until well combined and smooth.
3. Scoop about 1 tablespoon of the brownie batter into each cupcake liner, pressing it down slightly to form a base.
4. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool slightly while preparing the cheesecake filling.
5. In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and continue to beat until well combined.
6. Mix in the vanilla extract and beat in the egg until just incorporated. Finally, add the sour cream and mix until smooth. If desired, gently fold in the miniature chocolate chips.
7. Spoon the cheesecake filling over the baked brownie bottoms, filling each liner to the top.
8. Return the muffin tin to the oven and bake for an additional 15-20 minutes or until the cheesecake is set (it should still slightly jiggle in the center).
9. Let the cheesecakes cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. Once cool, refrigerate for at least 2 hours (or overnight) to fully set.
10. When ready to serve, top each cheesecake with a dollop of whipped cream and a few fresh berries.