Cheesecake Brownie Bites
This dessert is the best of both worlds, especially when you’re at the dessert counter and can’t deicide between cheesecake and brownies!
I am sure you will love these cheesecake brownies bites as much as I do. And the best part? These can easily be frozen and thawed whenever you want a sweet treat.
So what’s in these amazing bites?
Homemade brownie batter + homemade cheesecake filling + plus a whole lot of love since everything is homemade.
But, if you are pressed for time, you could try swapping boxed brownies and still prep the homemade cheesecake filling, which is only 3 ingredients!
After preparing the brownie mix, add that to a greased mini muffin pan, then pipe in the cheesecake filling.
Now practice your swirling technique, I used a knife to create “swirls” which look more like a yummy mess.
Cheesecake Brownie Bites
Ingredients:
For the brownie batter
- 4 large eggs
- 1 & 1/4 cups cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp instant espresso powder, mixed with 2 tsp water
- 2 tsp vanilla extract
- 2 & 1/4 cups sugar
- 1 cup unsalted butter, melted
- 1 & 1/2 cups all-purpose flour
For the cheesecake filling
- 1 (8oz) package cream cheese, softened
- 3 tbsp sugar
- 1 egg yolk, large
Directions:
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder, espresso mixed with water, and vanilla until well combined.
- Stir in the sugar and melted butter until well combined.
- Stir in the flour and combine.
- Set the 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 this mixture to a pastry bag or plastic bag.
- Grease a mini muffin pan with cooking spray then spoon a tablespoon of brownie batter into the greased cups.
- Pipe a generous amount of cheesecake filling atop the brownie batter, and swirl with a knife.
- Bake for about 12 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.
Now you can have your cheesecake and eat a brownie too!
These look amazing, Beth! I’ve pinned to try later! I hope you’ll link them up to our All Things Thursday Blog Hop!
Blessings,
Nici
Hey Nici, I will next thursday!
Looks pretty darn good and sure tastes equally great.
Cheesecake + chocolate = perfect combination.
Clickin’ in from the What’s Shakin’ link up.
Thanks for letting me know where you are coming from Shana!
Pinning! They look amazing!!! I want one NOW!!! :) Julia
Haha it’s on its way!
I pinned these so i can try them this week! have a great day!
Thank you so much Shamene!
Oh. My. Word. These look deee-lish! Would love to have you share at our Super Saturday Link Party!
Deb
http://www.madefrompinterest.net/2013/10/super-saturday-link-party-15/
I did this morning! Thanks for coming by Deb!
Hi Beth! Stopping by from Best of the Weekend. Had to come check out these yummy brownie bites. Look amazing and have pinned!
Thanks so much Erin, I hope you enjoy them!
Oh my goodness! These look so yummy! My mom used to make a whole pan like this. I love the idea of the individual bites. Yummy and not too many calories.
KC
But a whole pan sounds amazing!!
I love the cheesecake brownie mix that Pilsbury sells. I bet homemade cheesecake brownies are 100 times better though! Can’t wait to try these.
Oh, I bet the Pillsbury mix would be great too!
These look marvelous. I’ve pinned them. Thanks for sharing on Marvelous Mondays
I appreciate you pinning this recipe Teresa!
Definitely pinning this for later! Found you on the craft o maniac link up.Thanks for sharing.
Hi Heidi! Thanks for letting me know where you are coming from!
Great recipe! I’ve to try, it looks really yummy!
kiki
They are amazing, enjoy your week!
They can be frozen and thawed?? Oh my goodness I think I need to stock up!
Haha, yeah, day made :-)
Seriously. These look amazing. I think I am going to try them using my gluten free brownie recipe!
Yeah girl! I have a gluten sensitivity too!
These look amazingly yummy! And I love that you can freeze them…that’s perfect for us as I don’t like to have dessert too handy. :)
Just curious where you find espresso powder? I looked at our local grocery store which has all kinds of specialty things but couldn’t find it. I looked with the coffees and also with the baking supplies like cocoa powder. Any tips? I keep seeing recipes that use it and would love to get some!
(BTW, found you via Clean and Scentsible)
Hi Lydia! I guess the espresso is more like ground espresso beans and not so much like a powder. I actually found mine at Aldi. Instant coffee grounds work great too!
Oh yum! These look so good!
Thanks so much Juliana!
mmm… I think this dessert is equal to my “love language” looks so good!!!
Haha, I love that!
I can’t think of a better match — cheesecake and brownies!! YUM!!
Mmm … Cheesecake and brownies – the perfect combination. I can’t wait to try these!
It really is the best of both worlds!
Hi Beth,
These look yummy! I especially like the fact that they are made in small muffin tins. You can have a sweet treat and not eat too many calories.
Have a wonderful week,
Bev
@ Eclectic Red Barn
My kind of dessert!
My two favorite desserts combined together! Love these mini brownies!
These look SoOo GOOD!
I’m loving the fact everything about this is homemade!
Me too Gloria! Happy (almost) Friday!
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I love these brownies! I think your method of piping the cheesecake on top is genius and can be done with so many other treats! I picked this recipe as one of my features at Wake Up Wednesdays!! Check it out!! http://thetastyfork.com/2013/10/29/wake-up-wednesdays-link-party-10/
You are the best, thanks Meghan!
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These look amazing! Looking for something sweet to take to a party and this will certainly fit the bill. My question may have already been answered, but I haven’t read all of the comments. Can you please tell me how many this recipe makes. It seems like it would make more than one batch, but I don’t see where you’ve said. Thanks so much!
If I remember correctly, I think this made 24 mini muffins.
These look so incredibly good, Beth! Thanks for the detailed photos to make it easy to follow your recipe. I hope you will share these at Saturday Night Fever too :)
Thanks Andi! I am glad the photos helped!
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You had me at cheesecake and then you said brownies and I was in heaven. http://marlys-thisandthat.blogspot.com/2012/06/fish-with-rhubarb-compote-and.html
hahaha, I totally understand Marlys!
I made these and they were a hit! Thanks for the recipe! I found it took quite a bit longer than 12 minutes (closer to 18-20), but they were tasty in the end.
I suppose every oven is different! Glad you enjoyed them!
Do you remember how long these took you to prep? I’m trying to plan some holiday baking and don’t want to take on too much!
less than 30 minutes!
SO VERY GOOD! And easy!
Yay!! I’m glad you liked them Janell!
Would it be ok to use Duncan Hines box mix for the brownie part? Or would that affect the way they turn out?
I think that would work out fine!
Just wondering if we substitute the box brownie mix how many boxes do we need? Only 1 or 2? Thanks! Can’t wait to make these for New Years!!
Are you supposed to use unsweetened cocoa? I did and mine were not sweet enough.
Question – how many bites does this recipe make?
also if you freeze them do you let them thaw before serving or do you reheat them in the oven, if so on what temp and for how long?