Brownie Cheesecake Muffins – a delicious recipe with cream cheese, sugar, box walnut brownie mix, eggs, vegetable oil, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, beat cream cheese and sugar until light and fluffy. Set aside. Spray a jumbo (6) muffin tin with bakers joy or non-stick cooking spray and also set aside.
2
Preheat oven to 350F (or according to the box directions). Make brownie mix according to the (moist cake-like version) recipe on the box using the eggs oil and water.
3
Spoon about 2 Tbsp of batter into each greased muffin tray. (Caution: Do not use muffin paper, they will stick to the paper).
4
Drop equal portions of cream cheese (about 2 tsp) mixture into the center of each muffin, then top with remaining brownie batter. Bake for 20-30 minutes, or as package directs.
5
Allow to cool, then spread chocolate frosting (or pudding) on top followed with a sprinkle of powdered sugar.
1086
kcal
Calories
92
g
Fat
50
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces reduced-fat cream cheese, 2 tablespoons sugar (or Splenda), 1 (20 ounce) box walnut brownie mix (moist kind with walnuts), 3 eggs, and more.
Yes, Brownie Cheesecake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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