Ingredients
Scale
- A brownie recipe for 9×9-inch pan (or a mix)
- 2 – 8-oz packages Greek Cream cheese (or Neufchatel), softened
- 1 cup sugar
- 1 cup nonfat Greek yogurt
- 4 eggs
- 4 teaspoons real vanilla extract
For the top: hot fudge sauce & fresh strawberries
Instructions
- Preheat oven to 325 F. Line 24 cupcake spots with nonstick cupcake liners or use regular cupcake liners but spray them with nonstick cooking spray! The brownies tend to stick to paper or foil.
- Mix up your brownie mix and put 1 Tablespoon of brownie batter in the bottom of each cupcake. It will just barely cover the bottom of the cup. That is just perfect because the brownies will rise as they cook. Put the brownie cupcakes into the oven to bake for about 20 – 25 minutes or until a wooden pick inserted in the center comes out clean.
- While the brownies are baking, mix up the cream cheese mixture. First soften your cream cheese so it’s very soft and easy to stir. (I put it in the microwave for 30 – 60 seconds, then stirred it up). Add the sugar and stir together. Then add the yogurt and stir, then the eggs and vanilla extract.
- Pour 2 – 3 Tablespoons of the cheesecake mixture onto each brownie bottom. (It’s ok to fill it all the way to the top.) Bake for another 20 – 25 minutes or until the cheesecake is set (not very jiggly when you lightly shake the pan).
- Let the cheesecake cool. Store in the fridge. If desired, top with a spoonful of fudge sauce and fresh strawberries.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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