Raspberry Cheesecake Brownie Bites #recipe

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.

Raspberry Cheesecake Brownie Bites #recipe

Raspberry Cheesecake Brownie Bites #recipe

Raspberry Cheesecake Brownie Bites #recipe

Raspberry Cheesecake Brownie Bites #recipe

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Dessert

Raspberry Cheesecake Brownie Bites

Enjoy the best of two dessert worlds with this recipe for Raspberry Cheesecake Brownie Bites!
5 from 1 vote
Raspberry Cheesecake Brownie Bites #recipe
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings 48 brownie bites

Ingredients 

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)

Instructions 

  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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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Nutrition

Calories: 103kcal, Carbohydrates: 15g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 57mg, Potassium: 56mg, Sugar: 10g, Vitamin A: 145IU, Vitamin C: 0.2mg, Calcium: 11mg, Iron: 0.6mg

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Comments

  1. These look so cute, but I have to tell you that I’ve had much better results with a boxed brownie mix and some chopped up Snickers. . . At a fraction of the time!

  2. My coworkers loved these today. We have regular snack days and all bring in something, and this was what I had decided to bring in for Valentine’s Day – only I got snowed in, so I decided to start baking at 2am this morning (whoops?) and managed these.

    I have a confession though. I’m not a huge brownie person. But I adore blondies. So I was thinking about sort of inverting this idea and turning them into Blondie Bites. I have a standard blondie recipe I fall back on, but amounts won’t be the same so I’m not really sure how best to go about attempting this idea, and I was wondering if you might have any suggestions.

    1. So glad you enjoyed the recipe, Emma! Love the idea of turning them into Raspberry Cheesecake Blondies! You could always just mix up the batter, then make the cheesecake portion and scoop each into the pan as you did with my recipe. Any leftovers can be discarded. Hope that helps!

  3. The taste combination is great. The brownie part turned out delicious. But the cheesecake part seemed too runny. Maybe I put too much jam? How about I add a little bit of corn starch next time? And I baked them for at least 20 mins.

  4. HAAHAHHA I am so guilty of the same thing- especially when you are making batches of something I need to test each tray that goes in the oven- and once when they are straight out of the oven cuz I have no self control and second when they have cooled- you know the texture is different then. Love the raspberry cheesecake mixed with the brownie- these sound pretty easy to pop one or eleven ;)

  5. girrrl I’ve taken a dozen down to like… 8! then had to bake alllll over again. so yeah, 1 is hardly something to be ashamed about ;)

  6. Your 11 missing cheesecakes were just your way of ensuring quality control! I am totally guilty of the same, but its a sign of a great recipe.

  7. WHo needs self control when you have cheese cake brownies… these look amazing, do you think cherries could replace the raspberries?