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Brownie Cheesecake Cups

INGREDIENTS: TRUFFLES

  • 1 box Menier Premium Brownie Baking Mix
  • 3 eggs
  • 140g unsalted butter

CHEESECAKE

  • 140g cream cheese
  • 60g caster sugar
  • 1 egg
  • ½ tsp vanilla essence
  • 100g milk chocolate chips

FOR THE TOPPING

  • 200ml double cream
  • 1tsp vanilla essence
  • 1 tbsp caster sugar
  • Sprinkling of cocoa powder, sifted

METHOD:

  1. Preheat the oven to 220C / 430F.
  2. Make the brownies according to the packet instructions, then lightly butter one of Denby’s Quantanium Finish 12 Cup Cupcake Tins. 
  3. Add a heaped tablespoon of mixture to each muffin tin hole and bake in the oven for 8 minutes until slightly risen but still a little wet in the centre.
  4. While the brownies bake, make the cheesecake mixture by whipping the cream cheese, caster sugar, vanilla essence and egg together until well combined and smooth in texture. Fold through the chocolate chips.
  5. Remove the brownies from the oven, and using a secondary cupcake tin, place on top of the brownies and press down to create a cup. 
  6. Fill each cup with a tablespoon of cheesecake filling and bake for a further 5-8 minutes until the cheesecake is browning slightly and set.
  7. Remove from the oven and leave to cool in the tin for 10 minutes before using a palette knife to release each brownie cup from the tin and placing on a wire rack to cool completely.
  8. Make your whipped cream by whisking together the cream, sugar and vanilla until soft peaks form.
  9. Place the cream into a piping bag fitted with a star-shaped nozzle and pipe swirls on top of each of the brownie cups.
  10. Sprinkle with a little cocoa powder and serve immediately. These are best eaten on the day.
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