Serve these delectable Chocolate Chip Brownie Cheesecakes for dessert. These Chocolate Chip Brownie Cheesecakes are perfect for your next dinner party.
What You Need
Original recipe yields 18 servings
1 cup chocolate cookie crumbs (vanilla or graham cracker could also be substituted)
2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla extract
1 cup dry brownie mix
1/2 cup semi-sweet chocolate chips
1 cup COOL WHIP Whipped Topping
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Let's Make It
PREHEAT oven to 350°F and crush cookies in a food processor or with a rolling pin.
LINE 18 muffin cups with paper liners and place approximately 1 tablespoon of cookie crumbs in the bottom of each one.
Using an electric mixer, beat the cream cheese and sugar until creamy. Add the eggs, vanilla and brownie mix, beating after each ingredient. Stir in the chocolate chips by hand and place a spoonful of batter into each prepared muffin liner (fill liners almost to the top).
BAKE for 22-25 minutes and let cool completely.
TOP with a dollop of COOL WHIP and any extra chocolate chips or sprinkles just before serving.
Leftover dry brownie mix
Save the remaining packaged dry brownie mix for another batch or use it to make brownies (adjusting ingredients as needed).
Looking for a special treat? One mini cheesecake provides a lot of chocolatey flavor.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0.9953g
* Percent Daily Values are based on a 2,000 calorie diet.
18 brownie cheesecakes
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.