Cheesecake Brownie Bites

IMG_4559So I was supposed to share a much healthier recipe with you today, but I literally just baked these cheesecake brownie bites and couldn’t wait a second longer to share these with you. I’ve always loved cream cheese in pretty much any shape or form, and whenever a dessert incorporates cream cheese into the batter or filling or frosting I am a very happy girl. So you can imagine just how excited I was when I stumbled across this recipe! These little brownie bites are kind of like those 2-bite brownies, except they have ingredients you can actually pronounce, are made with love, and have a sweetened cheesecake-like filling inside! Do you really need any more convincing to make these?  My mom bought me a mini muffin tin over the summer so I was very happy to put it to good use with this recipe. The original recipe says you will make about 30 cheesecake brownie bites, but I ended up making 48 in total although I ran out of the cheesecake filling so about 6 of them were just plain brownie bites, but no complaints there 🙂

Cheesecake Brownie Bites

Yields: about 44-48 brownie bites

For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined. Just a warning that this batter will be very thick. I switched from using a whisk to a firm rubber spatula.

Stir in the sugar and melted butter until well combined, then stir in the flour. Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12-18 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm. If the brownie bites aren’t easily releasing from the pan, use a sharp knife to cut around the edges to release them.

Just a Taste, brownie batter recipe adapted from King Arthur Flour.

Leave a comment


  1. This sound wonderful! I would love to have one right know.. 🙂

  2. Brownies + cheesecake = can’t go wrong. Glad you shared!!

  3. Oh my goodness those are adorable and look so heavenly!!!

  4. Looks delicious!

  5. Chocolate and cream cheese… yummmm!

  6. you had me at chocolate and cream cheese…these are just too cute in mini size…lovely post…sarah

  7. Girl, these are so adorable! They look perfectly decadent and luscious. I’ve always wanted to make cream cheese swirled brownies but have never gotten around to it (what the heck is wrong with me? Why am I depriving myself of this deliciousness?). These are going onto my 2013 bucket list.

  8. No way those look delicous. I have a great recipe for black bottom cupcakes, which have similar flavors, so I can’t wait to try this recipe and compare the two!

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