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Raspberry Cheesecake Brownie Bites

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


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


  • 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.
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