Brownie Cheesecake Bites combine rich brownie batter with a creamy cheesecake topping for bite-sized treats. These desserts bake in mini muffin tins and yield around 30 pieces.
Ingredients
Brownie Base:
- 2/3 cup of Semisweet Chocolate Chips
- ¼ cup of Unsalted Butter
- 2 Eggs
- 1/8 tsp of Salt
- ½ tsp of Vanilla Extract
- 2/3 cup of All Purpose Flour
- 1 Tbsp of Cocoa Powder
- 1 cup Granulated Sugar
Cheesecake Filling:
1. Preheat Oven and Prepare Tin
Start by preheating your oven to 350 degrees Fahrenheit. This temperature ensures even baking for the small bites without overcooking the delicate cheesecake layer.
Line a mini muffin tin with 30 paper liners. These liners make removal easy and prevent sticking, keeping the treats intact with their fudgy texture. If using a regular muffin tin, expect fewer servings and adjust time slightly longer.
Set the prepared tin aside while you gather other items. Proper setup saves time and keeps your workspace organized for smooth progress.
2. Melt Chocolate and Butter
Place 2/3 cup semisweet chocolate chips and ¼ cup unsalted butter in a microwave-safe bowl. Microwave in short bursts, about 20 to 30 seconds each, stirring after every interval.
Continue until fully melted and smooth, taking about one minute total. Stir vigorously to combine completely, avoiding lumps that could affect batter consistency.
Let the mixture cool slightly. This prevents it from cooking the eggs when added later, maintaining the batter’s structure.
3. Whisk Eggs and Sugar
In a large mixing bowl, crack 2 eggs and add 1 cup granulated sugar. Use a whisk or electric mixer to beat them together for 1 to 2 minutes until light, fluffy, and pale in color.
This step incorporates air into the batter, giving the brownies their signature fudgy yet tender crumb. Stop when the mixture ribbons off the whisk.
Avoid overbeating, as it can make the brownies cakey instead of dense. Proper whipping is key to the perfect texture contrast with the cheesecake.
4. Combine Wet Ingredients
Pour the cooled melted chocolate and butter mixture into the egg-sugar bowl. Add ½ tsp vanilla extract right away.
Stir gently with a spatula or whisk until fully incorporated and uniform in color. The batter should look glossy and cohesive at this stage.
Scrape down the bowl sides to ensure no unmixed bits remain. This even distribution guarantees consistent flavor in every bite.
5. Add Dry Ingredients
Sift or sprinkle in 2/3 cup all-purpose flour, 1 Tbsp cocoa powder, and 1/8 tsp salt over the wet mixture. Folding prevents gluten development for tender results.
Mix just until no raw flour streaks appear, using minimal strokes. Overmixing leads to tough brownies, so stop as soon as combined.
The batter will thicken slightly and hold its shape softly. Taste a tiny bit if desired to check seasoning balance.
6. Fill Muffin Cups
Using a small spoon or ice cream scoop, portion the batter into each lined mini muffin cup. Fill each about two-thirds full, leaving space for the topping.
Tap the tin gently on the counter to level and release air bubbles. This creates smooth tops and even rising during baking.
Wipe any spills immediately for neat presentation. You should have enough for all 30 cups with precise measuring.
7. Prepare Cheesecake Filling
In a clean small bowl, place 3 oz room-temperature cream cheese. Ensure it is soft for easy blending; microwave briefly if needed but cool first.
Add 1 ½ tbsp sugar and 1 small egg yolk. Whisk vigorously until creamy, smooth, and free of lumps, about 1 minute.
The filling should be pourable yet thick. If too stiff, let it sit or whisk more to achieve dollop-ready consistency.
8. Add Filling to Cups
Spoon about 1 teaspoon of cheesecake filling onto the center of each brownie batter cup. Do not swirl or mix; let it sit atop naturally.
The filling spreads during baking, creating a distinct layered effect. Use a steady hand for even dollops across all cups.
Double-check the oven is at 350 degrees before proceeding. Consistency in temperature prevents uneven results.
9. Bake Bites
Place the tin in the preheated oven on the middle rack. Bake for exactly 20 minutes.
Test doneness by inserting a toothpick into the brownie center; it should come out with moist crumbs, not wet batter or clean. The cheesecake will set firmly.
Avoid overbaking to keep the centers fudgy. Ovens vary, so start checking at 18 minutes if yours runs hot.
10. Cool Completely
Remove the tin from the oven and place on a wire rack. Let the bites cool in the tin for 10 minutes to firm up.
Transfer to the rack by popping out gently with a knife if needed. Full cooling takes 1 to 2 hours, allowing flavors to meld.
Resist tasting early; warm cheesecake filling may seem underdone but sets perfectly upon cooling. Patience yields ideal texture.
11. Optional Finishing Touch
Once fully cooled, sift confectioners’ sugar lightly over the tops using a fine mesh strainer. This adds visual appeal and subtle sweetness.
Dust sparingly to avoid overpowering the chocolate-cheesecake balance. Shake off excess for a professional snow-like finish.
Arrange on a platter for serving. These store well in an airtight container for up to 3 days at room temperature.
Essential Equipment Guide
- Mini muffin tin (30 cups)
- Paper muffin liners
- Microwave-safe bowl
- Large mixing bowl
- Whisk or electric mixer
- Small spoon or ice cream scoop
- Small bowl for filling
- Wire cooling rack
- Fine mesh strainer (for sugar)
- Toothpick (for testing)
Prep, Cook, Servings
Nutritional Information
Approximate per bite (based on 30 servings, calculated from ingredients):
| Nutrient | Amount per Bite |
|---|---|
| Calories | 85 kcal |
| Total Fat | 4.5g |
| Saturated Fat | 2.5g |
| Carbohydrates | 10g |
| Sugars | 8g |
| Protein | 1.2g |
| Sodium | 25mg |
Pairings
- Fresh berries like strawberries or raspberries for tart contrast.
- Vanilla ice cream or whipped cream on the side.
- Hot coffee or milk to cut richness.
- Mint tea for a refreshing finish.
Variations
- Add chopped nuts like walnuts to brownie batter before baking.
- Swap semisweet chips for dark chocolate for deeper flavor.
- Mix in espresso powder to dry ingredients for mocha twist.
- Use peanut butter in cheesecake filling instead of plain cream cheese.
- Top cooled bites with melted white chocolate drizzle.
Tips
- Ensure cream cheese is fully room temperature to avoid lumps in filling; blend longer if needed.
- Microwave chocolate in 20-second intervals, stirring each time, to prevent scorching or seizing.
- Whisk eggs and sugar until tripled in volume for maximum air incorporation and fudgy results.
- Fill cups precisely two-thirds full; overflow leads to uneven tops and merged layers.
- Cool bites completely before storing; refrigeration firms them too much initially.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.
- Double the cheesecake filling if preferring thicker topping; adjust bake time by 2 minutes.
- Freeze baked bites in single layer, then bag for up to 1 month; thaw at room temp.
- Use high-quality chocolate chips for better melt and flavor intensity.
- Test oven temperature with an thermometer; inaccuracies affect small bakes greatly.
- Line tin bottom with foil if worried about leakage, though liners suffice usually.
- Scale recipe by half for standard muffin tin, yielding 12 larger bites; bake 22-25 minutes.
Brownie Cheesecake Bites Recipe: With Step By Step Photos
Brownie Cheesecake Bites combine rich brownie batter with a creamy cheesecake topping for bite-sized treats. These desserts bake in mini muffin tins and yield around 30 pieces.
- Total Time: 35 Mins
Ingredients
Brownie Base:
- 2/3 cup of Semisweet Chocolate Chips
- ¼ cup of Unsalted Butter
- 2 Eggs
- 1/8 tsp of Salt
- ½ tsp of Vanilla Extract
- 2/3 cup of All Purpose Flour
- 1 Tbsp of Cocoa Powder
- 1 cup Granulated Sugar
Cheesecake Filling:
- 3 oz of Cream Cheese, at room temperature
- 1 ½ tbsp of Sugar
- 1 small Egg Yolk
Instructions
Start by preheating your oven to 350 degrees Fahrenheit. This temperature ensures even baking for the small bites without overcooking the delicate cheesecake layer.
Line a mini muffin tin with 30 paper liners. These liners make removal easy and prevent sticking, keeping the treats intact with their fudgy texture. If using a regular muffin tin, expect fewer servings and adjust time slightly longer.
Set the prepared tin aside while you gather other items. Proper setup saves time and keeps your workspace organized for smooth progress.
Place 2/3 cup semisweet chocolate chips and ¼ cup unsalted butter in a microwave-safe bowl. Microwave in short bursts, about 20 to 30 seconds each, stirring after every interval.
Continue until fully melted and smooth, taking about one minute total. Stir vigorously to combine completely, avoiding lumps that could affect batter consistency.
Let the mixture cool slightly. This prevents it from cooking the eggs when added later, maintaining the batter’s structure.
In a large mixing bowl, crack 2 eggs and add 1 cup granulated sugar. Use a whisk or electric mixer to beat them together for 1 to 2 minutes until light, fluffy, and pale in color.
This step incorporates air into the batter, giving the brownies their signature fudgy yet tender crumb. Stop when the mixture ribbons off the whisk.
Avoid overbeating, as it can make the brownies cakey instead of dense. Proper whipping is key to the perfect texture contrast with the cheesecake.
Pour the cooled melted chocolate and butter mixture into the egg-sugar bowl. Add ½ tsp vanilla extract right away.
Stir gently with a spatula or whisk until fully incorporated and uniform in color. The batter should look glossy and cohesive at this stage.
Scrape down the bowl sides to ensure no unmixed bits remain. This even distribution guarantees consistent flavor in every bite.
Sift or sprinkle in 2/3 cup all-purpose flour, 1 Tbsp cocoa powder, and 1/8 tsp salt over the wet mixture. Folding prevents gluten development for tender results.
Mix just until no raw flour streaks appear, using minimal strokes. Overmixing leads to tough brownies, so stop as soon as combined.
The batter will thicken slightly and hold its shape softly. Taste a tiny bit if desired to check seasoning balance.
Using a small spoon or ice cream scoop, portion the batter into each lined mini muffin cup. Fill each about two-thirds full, leaving space for the topping.
Tap the tin gently on the counter to level and release air bubbles. This creates smooth tops and even rising during baking.
Wipe any spills immediately for neat presentation. You should have enough for all 30 cups with precise measuring.
In a clean small bowl, place 3 oz room-temperature cream cheese. Ensure it is soft for easy blending; microwave briefly if needed but cool first.
Add 1 ½ tbsp sugar and 1 small egg yolk. Whisk vigorously until creamy, smooth, and free of lumps, about 1 minute.
The filling should be pourable yet thick. If too stiff, let it sit or whisk more to achieve dollop-ready consistency.
Spoon about 1 teaspoon of cheesecake filling onto the center of each brownie batter cup. Do not swirl or mix; let it sit atop naturally.
The filling spreads during baking, creating a distinct layered effect. Use a steady hand for even dollops across all cups.
Double-check the oven is at 350 degrees before proceeding. Consistency in temperature prevents uneven results.
Place the tin in the preheated oven on the middle rack. Bake for exactly 20 minutes.
Test doneness by inserting a toothpick into the brownie center; it should come out with moist crumbs, not wet batter or clean. The cheesecake will set firmly.
Avoid overbaking to keep the centers fudgy. Ovens vary, so start checking at 18 minutes if yours runs hot.
Remove the tin from the oven and place on a wire rack. Let the bites cool in the tin for 10 minutes to firm up.
Transfer to the rack by popping out gently with a knife if needed. Full cooling takes 1 to 2 hours, allowing flavors to meld.
Resist tasting early; warm cheesecake filling may seem underdone but sets perfectly upon cooling. Patience yields ideal texture.
- Prep Time: 15 Mins
- Cook Time: 20 Mins
