Description
These Mint Brownie Cheesecake Cups are the perfect bite-sized indulgence, combining rich brownies, creamy mint cheesecake, and a touch of chocolate drizzle. They’re perfect for holidays, parties, or anytime you need a minty-sweet treat!
Ingredients
Scale
- 1 box fudge brownie mix (for 8-inch square pan size), prepared as directed
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 large egg, room temperature
- Green food coloring (optional)
- 1/2 cup semi-sweet or white chocolate chips, melted (for drizzle)
- Crushed peppermint candies or Andes mints (optional, for garnish)
Instructions
-
Prepare the Brownie Base:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with cupcake liners.
- Prepare the brownie mix according to the package instructions.
- Spoon approximately 2 tablespoons of brownie batter into each muffin cup, filling them about 1/3 full.
-
Make the Cheesecake Filling:
- In a medium mixing bowl, beat the softened cream cheese and sugar until smooth.
- Mix in the vanilla extract, peppermint extract, and egg until well combined.
- If desired, add a few drops of green food coloring for a festive mint hue.
-
Assemble the Cups:
- Spoon about 1 tablespoon of the cheesecake mixture on top of the brownie batter in each muffin cup.
- Swirl gently with a toothpick for a marbled effect, or leave it as a distinct layer.
-
Bake:
- Bake in the preheated oven for 18-22 minutes, or until the edges are set and the cheesecake centers are slightly jiggly.
- Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Add the Drizzle and Garnish:
- Melt the chocolate chips in the microwave in 20-second intervals, stirring until smooth.
- Drizzle the melted chocolate over each cooled cheesecake cup.
- Optionally, sprinkle crushed peppermint candies or Andes mints over the drizzle for added flavor and decoration.
-
Chill and Serve:
- Refrigerate the cups for at least 1 hour to allow the flavors to meld and the cheesecake to set completely.
- Serve chilled and enjoy!
Notes
- You can adjust the amount of green food coloring to your preference.
- For extra minty flavor, you can increase the peppermint extract slightly.
- These cups can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 200mg
- Sugar: 18g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg