These brownie cheesecake bites have fudgy brownie batter on the bottom with cheesecake swirled on top. They’re the perfect bite-sized dessert.
This amazing brownie cheesecake bites post is sponsored by Philadelphia Cream Cheese. As always all opinions remain my own and I am proud to partner with brands I love. Thanks for supporting Miss Allie’s Kitchen!
You know when you want something chocolate but not too chocolatey and you don’t want to be all crazed on sugar with a huge dessert (but you know candy is a bad idea because you CAN’T resist the whole bag)? That’s when you need to make these brownie cheesecake bites.
Or really any occasion when you want dessert, you’re entertaining, someone has a birthday, gets good grades, manages to get through a Monday…you catching my drift here? These babies are GUUD.
I love bites sized desserts. They’re so convenient and poppable. If you’re not super hungry you can have just one or two. (Please note that I’m sitting here chuckling because I’m not sure I could have just one of these, but whatever. Semantics.) Or, if you’re more like me you CAN fill up a pretty little dessert plate with a few of these, some berries, and have yourself a big time. You won’t regret it.
What makes these brownie cheesecake bites SO good?
First of all, you can’t make cheesecake without Philadelphia Cream Cheese. I simply love it, and don’t bake without it!
It’s the best quality, creamiest – can you tell how much I love it?
The other component is really fudgy brownie batter. I find that a lot of eggs in brownie batter and less flour makes them richer and less cakey. Also, the use of chocolate chips AND cocoa powder. Very important, friends.
How do you get the swirl?
This is entirely optional, BUT it’s really pretty and easy. All you need to do is use a wooden toothpick or skewer and draw little circles in the raw bite cups. This swirls the batter together.
As these bake, the weights of the batter will further give them a neat-o design. See – simple & impressive.
I can’t wait to see you make these! Head on over to my Instagram page and tag me when you do!
Love cheesecake? Check out my death by chocolate cheesecake bites! They’re “too die” for!
PrintBrownie Cheesecake Bites
These brownie cheesecake bites have fudgy brownie batter on the bottom with cheesecake swirled on top. They’re the perfect bite-sized dessert.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: about 36 cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the cheesecake layer:
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8 oz. Philadelphia Cream Cheese (1 package), at room temperature
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1/3 cup + 2 Tbsp. granulated sugar
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1 egg, at room temperature
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1 Tbsp. sour cream, at room temperature
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1 Tbsp. heavy whipping cream, at room temperature
For the brownie layer:
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1 cup semisweet chocolate chips
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1/2 cup (1 stick) butter
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1 and 1/4 cups sugar
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3 eggs, at room temperature
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1 tsp. vanilla
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1 cup all-purpose flour
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3 Tbsp. cocoa powder
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1/2 tsp salt
Instructions
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Preheat the oven to 350F. Line a mini muffin tin with mini cupcake liners and set aside.
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To start the cheesecake layer, with a standing or handheld mixer, whip the cream cheese for about a minute until light and fluffy.
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Add the sugar and whip for another minute before adding the egg. Beat until well incorporated. Finally, mix in the sour cream and whipping cream until everything is well incorporated. Set aside.
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To make the brownie layer, place the chocolate chips and butter in a microwave-safe bowl. Melt until the chocolate and butter are smooth and mixed together.
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Mix the sugar and vanilla into the butter and chocolate, and then add each egg, one at a time, beating after each addition.
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Fold in the flour, cocoa powder and salt until everything is well incorporated.
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To assemble the brownie cheesecake bites, pour brownie batter into each one of the mini muffin cups, filling about 2/3 of the way full.
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Then, top each cup off with cheesecake, filling almost to the top. If desired, swirl the brownies and cheesecake together.
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Slide the muffin tin into the oven, and bake for about 15 minutes, or until the cheesecake is set on top.
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Cool the bites in the mini muffin tin for about 5 minutes before removing them to cool on a wire rack. Repeat steps 7-9 if you have more batter remaining.
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Serve warm or chilled!
Nutrition
- Serving Size: 1 bite
- Calories: 122
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 31 mg