Looking for a special treat perfect to showcase freshly picked summer berries?  These always get top reviews from guests.

This recipe makes 12 average sized cupcakes.  You can also make these in a mini or maxy size, just adjust the baking time accordingly.  If fresh berries are not in season substitute a tablespoon of berry preserves or your favorite nut.




– 1 box brownie mix
– 1/4 cup water
– 1/2 cup vegetable oil
– 2 eggs
– 8 oz. cream cheese
– 1/3 cup sugar
– 1 teaspoon vanilla
– 1 cup wine berries

  1. Preheat oven to 325 convection. Line muffin tin with cupcake papers.
  2. In medium bowl, stir together brownie mix water, oil, and 1egg until blended. Spoon batter into   12 lined muffin tins, filling 2/3 full.
  3. Using an electric mixer, whip the cream cheese, egg, sugar and vanilla until creamy, about 3 minutes.
  4. Spoon a rounded Tablespoon of cheese mixture on top of the chocolate brownie mix.
  5. Sprinkle berries on top.
  6. Bake 28 to 32 minutes until cheesecake is set.
  7. Cool and enjoy.