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Mini Minty Cheesecake Brownie Cups
Prep Time
10 mins
Cook Time
24 mins
Total Time
34 mins

Chocolate, Mint and Cheesecake Filling come together beautifully in these delicious mini, brownie bites. A real flavor sensation! 

Course: Dessert
Cuisine: All-American
Servings: 8
Lynn H.: Lynn H.
  • 1 22 oz box Betty Crocker Delights Supreme Original Brownie Mix w/Choc. Syrup Pouch
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 - 2 1/2 cups (from 24 oz container) Philadelphia Ready to Eat Cheesecake Filling
  • 1/4 teaspoon peppermint extract
  • 1 10 oz package Andes Creme De Menthe Baking Chips, reserved 1/3 cup
  1. Preheat oven to 350

  2. Lightly spray one (24 cup size) mini muffin pan with non-stick cooking spray, set aside.
  3. In a medium bowl, stir together brownie mix, chocolate syrup, water, vegetable oil and eggs until well blended.
  4. Spoon brownie batter into sprayed muffin tins using a cookie batter scoop or use a tablespoon, filling each mini muffin cup almost to the top.
  5. Bake for 20-26 minutes or until toothpick inserted in the middle comes out clean.
  6. Remove brownies from the oven, immediately insert a clean wine cork, that has been sprayed first with a non-stick cooking spray, into the middle of each brownie cup. Twirl the cork around lightly to form an indentation in each brownie, leaving a nice edge all the way around.

  7. Cool brownie cups for about 30 minutes, carefully remove cups from muffin tins and cool completely on a wire rack.
  8. Fold chopped Andes Creme De Menthe Baking Chips into Ready to Eat Cheesecake Filling.
  9. Carefully place a teaspoon full of the filling into the center of each brownie cup.
  10. Garnish with reserved baking chips and a fresh sprig of mint.