Recipe courtesy of Ree Drummond
Cherry Cheesecake Brownie Cups
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- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 605
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 1 g
- Sugar
- 57 g
- Protein
- 7 g
- Cholesterol
- 57 mg
- Sodium
- 366 mg
This delicious, layered dessert cuts a few corners to speed things up a little. The box of brownie mix and the frozen cherries are just two great ways to reduce prep time without compromising on quality.
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 605
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 1 g
- Sugar
- 57 g
- Protein
- 7 g
- Cholesterol
- 57 mg
- Sodium
- 366 mg
Ingredients
Base:
Cherries:
Cheesecake Layer:
To Garnish:
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Directions
- For the base: Make the brownies according to the package instructions. Let cool and cut into 1/2-inch cubes.
- For the cherries: Combine the frozen cherries, wine, granulated sugar and cornstarch in a medium saucepan. Bring to a rolling boil then simmer for 2 to 3 minutes until the mixture thickens. Allow to cool for 30 minutes.
- For the cheesecake layer: Meanwhile, beat together the cream cheese, powdered sugar and vanilla with a hand mixer or in a food processor.
- Layer 1/2 cup of the brownie cubes into a 12-ounce stemless wine glass, mason jar or similar. Top with a large dollop of the whipped cream cheese mixture, using a spoon to create a well for the cherries. Spoon an eighth of the cherries into the well, top each with a sprig of mint if desired.
