This recipe makes four dozen Raspberry Cheesecake Brownie Bites. About halfway through the process of photographing this recipe, I glanced down and counted 37 brownie bites.
Eleven. There were 11 missing brownie bites. Where could they have gone?
I could’ve blamed their disappearance on the dog, but I don’t have a dog (yet). I could’ve blamed it on the kids, but I don’t have any kids. I could’ve blamed it on the a-a-a-a-a-alcohol, but the Pinot Grigio was still tucked away in the fridge.
I had no choice but to confess to my one-short-of-a-dozen “sampling.” But I did it all for you. For the people. Because quality control is a must around here … and apparently self-control is optional.
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Raspberry Cheesecake Brownie Bites
Yield: About 4 dozen
- For the brownie batter:
- 4 large eggs
- 1 1/4 cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 1/4 cups sugar
- 1 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- For the cheesecake:
- 1 (8-oz.) package cream cheese, at room temperature
- 1/3 cup raspberry jam
- 1 large egg yolk
- Equipment: Mini-muffin pan; Pastry bag (optional)
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (Mixture will be very dry.)
- Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk until well blended. Transfer the mixture to a pastry bag or plastic bag.
- Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe about a teaspoon of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
- 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 to cool completely.
- Kelly's Notes:
- If the cream cheese isn't at room temperature when you blend it, you will end up with lumps in the cheesecake mixture.
- The color of your cheesecake mixture will depend on the color of the jam you use. I add a few drops of red food coloring to the mixture to brighten it, but this is optional.
Brownie batter recipe adapted from King Arthur Flour. Raspberry Cheesecake Brownie Bites recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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