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    Home » Recipes » Desserts » Brownies » Cheesecake Brownie Bites

    Cheesecake Brownie Bites

    Published: Dec 4, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 2 votes

    Disclaimer: This post may contain affiliate links.

    These brownie bites are a delicious mix between brownie and cheesecake. A bite size dessert made in under 20 minutes making them perfect for a last minute party or special occasion. 

    Mini brownie bites on a wire rack on parchment paper.

    When you get that craving for something chocolate, you’re going to love these bite size cheesecake brownie bites. Not only are they mini, but the cheesecake filling puts them over the top. Not as big as a chocolate cheesecake cupcake but just as tasty.

    Made in a mini muffin pan, they’re the ideal size for an afternoon pick-me-up. Pack them in your kids lunch for a special treat that won’t give them a sugar rush. Ship them off to a college student, they’ll love having a homemade treat.

    You don’t even need a mixer to make brownie bites, just a bowl and a little elbow grease.

    A stack of three brownie bites.

    The base has the taste and texture of a brownie but adding the cheesecake swirl makes them softer in the center than a traditional brownie. Even though it’s just a swirl, you still get the cheesecake flavor that puts these over the top.

    Small enough to pop the whole thing in your mouth, or at the most a two bite brownie. Mini desserts are the best, like chocolate chip tarts or vanilla caramels, you get a scrumptious dessert but in a small bite size portion.

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      Can you make brownie bites with a boxed mix?

      There are many recipes that call for boxed brownie mix, but they really don’t save you much time and these homemade brownie bites are so much better. Plus, you probably already have all of the ingredients lying around your kitchen. 

      Mini brownies on a wooden board.

      Why mini brownie bites over fudgy brownies

      • They’re a fun twist with the cream cheese swirl
      • A perfect size for snacking
      • They have a chewy inside with crispy edges
      • Great for parties
      • Everyone loves cheesecake

      Ingredients for the brownies

      Ingredients for brownies.
      • Cocoa Powder – Make sure it’s unsweetened
      • Chocolate chips – Dark chocolate or semi-sweet chocolate chips are my favorites.
      • Pantry items – butter, flour eggs and vanilla

      Cheesecake filling ingredients

      Ingredients for the cheesecake swirl.
      • Cream Cheese – You’ll need an 8 ounce block of cream cheese
      • Egg Yolk – A key ingredient for creating the cheesecake
      • Sugar

      How do you make brownie bites?

      Step 1: Combine the wet and dry ingredients

      Add the melted butter to all the dry ingredients except the flour, next add eggs and stir until well combined. When it’s smooth fold in the flour, trying not to over mix.

      Butter and chocolate in a mixing bowl.
      A bowl of the brownie batter.

      Step 2: Add some chocolate

      Fold in the chocolate chips. 

      Chocolate chips folded into brownie batter.

      Step 3: Make the cheesecake

      Whisk cream cheese, sugar, vanilla, and egg yolk until creamy. 

      The cheesecake filling for brownie bites.

      Step 5: Assemble

      Fill mini muffin cups with brownie batter and add a spoonful of cream cheese on top, swirl and bake.

      A mini muffin tip being filled with cream cheese filling.
      Chocolate and cheesecake being swirled in a muffin tin.

      Pro tip – Allow these bite-sized brownies to cool completely before removing from the mini muffin pan or they will fall apart. 

      Baked brownie bites in a muffin tin.

      Brownie bite FAQs

      Can I use a normal muffin pan?

      If you don’t have a mini muffin pan, you can use a normal muffin tin but do note that the cook time will be 20-30 minutes instead of 15-20 minutes. And of course, you’ll have larger portions which are similar to two bite brownies rather than bite size. 

      Do you have to refrigerate cheesecake bites?

      Even though these are half brownie, you still need to refrigerate them because of the cheesecake filling. Store them in an airtight container in the fridge for up to 5 days. Make sure you let the mini brownies cool completely on a wire rack before storing.

      Do brownies taste better with butter or oil? 

      Butter is the more flavorful choice that also produces a lighter, cakier brownie. Butter aids in aeration while oil does not. I would not recommend using oil or any other substitution for butter in this recipe.

      More bite size desserts you’ll love

      • A canister of salted caramels wrapped in plastic wrap.
        Sea Salt Caramel Candies
      • Three blocks of peppermint fudge on a black board with candy canes.
        Peppermint Fudge Recipe
      • Pecan covered chocolate bark.
        Graham Cracker Bark with Chocolate
      • A platter of chocolate chip tarts
        Chocolate Chip Tarts

      If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

      Cheesecake brownie bites on a metal wrack on parchment paper.

      Cheesecake Brownie Bites

      Author: Barbara Curry
      These brownie bites are a delicious mix between chocolatey and creamy cheesecake. These bite size desserts are made in under 20 minutes making them perfect for any last minute party or special occasion. 
      5 from 2 votes
      Print Pin
      PREP: 15 minutes
      COOK: 20 minutes
      Servings: 32

      Ingredients
       

      • BROWNIE
      • 10 tablespoons butter melted
      • 1¼ cups sugar
      • ¾ cup cocoa powder
      • 2 tablespoons cocoa powder
      • ¼ teaspoon salt
      • 1 teaspoon vanilla
      • 2 eggs
      • ½ cup flour
      • ¾ cup semi-sweet chocolate chips
      • CHEESCAKE
      • 8 ounces cream cheese
      • ¼ cup sugar
      • 2 tablespoons sugar
      • ¼ teaspoon vanilla
      • 1 egg yok
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      Instructions
       

      • Pre-heat the oven to 350º. Spray mini-muffin tins with cooking spray and set aside.
      • Whisk together the sugar, cocoa powder and salt in a large bowl. Add melted butter to the dry ingredients and vanilla and mix until well combined. Add the eggs one at a time, stirring well after each one. When the batter looks smooth and shiny, fold in the flour and mix only until incorporated. Don’t over mix. Fold the chocolate chips into the brownie batter.
      • In a separate bowl, whisk together the cream cheese, sugar, vanilla and egg yolk until its is smooth and creamy.
      • Spoon about a tablespoon of brownie batter into the prepared mini-muffin tin, filling about ¾ full. Add about ½ tablespoon of the cheesecake batter on the top of the brownie batter. Use a knife to swirl the cheesecake into the brownie batter.
      • Bake for 15-20 minutes until the top is set and a toothpick inserted in the center comes out clean. Allow to cool completely before removing them from the muffin-tin.
      Barbara’s Tips + Notes
      • Make sure you don’t over mix the batter once you add the flour.
      • You can use mini muffin liners to line the muffin tin.
      • These can be served cold or at room temperature.
      • You can freeze these once they have cooled in an airtight container for 3 months.

      Nutrition

      Serving: 1serving | Calories: 129kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 68mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 209IU | Calcium: 16mg | Iron: 1mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Comments

      1. Taylor Curry says

        March 07, 2014 at 12:07 pm

        These look amazing!! I can’t wait to try these when I get home!

        Reply
        • admin says

          March 07, 2014 at 3:41 pm

          They sat in my office until lunch, and have to admit I ate 3 of them!

          Reply

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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