Mini Chocolate-Strawberry Cheesecakes
Ingredients
- 5 eggs, divided
- 1 (16-oz) box fudge brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 2 (8-oz) block cream cheese, at room temperature
- ¾ cup sugar
- ½ tsp salt
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 1 (16-oz) pkg strawberries
Instructions
- Preheat oven to 350°F. Line a 12-count muffin pan with paper baking cups. Lightly beat 2 eggs. Combine brownie mix, oil, water, and 2 beaten eggs in a small bowl, stirring until smooth.
- Fill baking cups one-third full with brownie batter. Bake 20 minutes; remove and reduce oven temperature to 325°F.
- Beat cream cheese, sugar, and salt with an electric mixer until smooth and blended; slowly beat in 3 eggs, one at a time, and vanilla.
- Spoon mixture into 12 muffin cups. Bake 20 minutes.
- Cool cheesecakes at room temperature 20 minutes. Refrigerate 2 hours.
- Meanwhile, melt chocolate chips in microwave in 30-second intervals until smooth. Using a small spoon, pour 1 Tbsp chocolate over each cheesecake. Dip strawberries in chocolate, and place 1 on each cheesecake. Store cheesecakes in refrigerator.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
588
|
588
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 8 | 8 |
| Carb (g) | 68 | 68 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 370 | 370 |
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