Deliciously Easy Mini Brownie Cheesecakes Recipe Combines Two Treats In One
So simple yet so impressive
Brownies are one of my all-time favorite sweet bites. One fudgy square is a delicious way to satisfy a chocolate craving. Plus, they’re easy to customize with all sorts of fun variations. Take this Mini Brownie Cheesecakes recipe. It combines two classic desserts into cute individual portions that will make everyone feel extra special. And it’s a cinch to whip up with our no-bake creamy topping.
To keep things easy, we start with a mix, but you can use your go-to brownie recipe if you prefer. Simply cut the cooked brownie into rounds and stack them in ring molds. If you don’t have them, line a muffin tin with cupcake liners, cut the brownie into small pieces and fit them into the bottom of the liners. Then the dreamy filling comes together with just 3 ingredients – cream cheese, sugar and store-bought whipped topping. Give these adorable stacks a try then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (18.25 oz.) pkg. dark chocolate fudge brownie mix, baked in 9" square pan according to pkg. directions
- 1¼ (8 oz.) pkgs. cream cheese, at room temp.
- ⅓ cup confectioners’ sugar
- 4 cups thawed frozen whipped topping, from 16-oz. cont.
- 2 cups strawberries, from 16-oz. cont., trimmed, sliced
Instructions
PrintLine baking sheet and 6 (3"x2") ring molds with wax paper. Using 3" round cutter, cut out 5 rounds from brownie; reshape scraps into sixth round. Insert 1 round into each ring mold; place on baking sheet. On medium speed, beat cream cheese and sugar until fluffy, 2 min. Fold in topping. Spread over brownies in molds. Cover; chill until firm, 2 hrs. Remove molds; top with strawberries.
Nutrition
- Calories: 404
- Fat: 21 gram
- Saturated Fat: 10 gram
- Protein: 4 gram
- Carbohydrate: 49 gram
- Fiber: 2 gram
- Cholesterol: 55 mg
- Sugar: 36 gram
- Sodium: 237 mg
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