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.
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.
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.
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.
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
- 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
- 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.
Step 2: Add some chocolate
Fold in the chocolate chips.
Step 3: Make the cheesecake
Whisk cream cheese, sugar, vanilla, and egg yolk until creamy.
Step 5: Assemble
Fill mini muffin cups with brownie batter and add a spoonful of cream cheese on top, swirl and bake.
Pro tip – Allow these bite-sized brownies to cool completely before removing from the mini muffin pan or they will fall apart.
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
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Cheesecake Brownie Bites
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
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
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These look amazing!! I can’t wait to try these when I get home!
They sat in my office until lunch, and have to admit I ate 3 of them!