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Cheesecake brownie bites are stacked on a marble counter, with a mini muffin pan in the background.

Cheesecake Brownie Bites

Can't decide between cheesecake and brownies? Enjoy the best of both worlds with Cheesecake Brownie Bites!
4.88 from 8 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 30 brownie bites

Ingredients  

For the brownie batter:

  • 4 large eggs
  • 1 1/4 cups baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon instant espresso powder
  • 2 teaspoons water
  • 2 teaspoons vanilla extract
  • 2 1/4 cups sugar
  • 1 cup unsalted butter, melted
  • 1 1/2 cups all-purpose flour

For the cheesecake filling:

  • 1 (8-oz.) package cream cheese, softened
  • 3 Tablespoons sugar
  • 1 large egg yolk

Instructions 

  • Preheat the oven to 350ºF.
  • In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.
  • 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 a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. 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 a generous amount 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 continue cooling, or enjoy warm.

Notes

  • The espresso powder enhances the chocolate flavor but if you’re sensitive to caffeine (or if you don’t have espresso powder on hand), you can leave it out.
  • A mini-ice cream scoop is an easy and efficient way to scoop the brownie batter into the prepared cups.
  • Feel free to swirl the cheesecake mixture with the brownie mixture once scooped into the muffin cups to create a marbled effect.
  • If the brownie bites aren't easily releasing from the pan, use a sharp knife to cut around the edges to release them.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!