Two-bite brownies with a creamy cheesecake swirl are a perfect potluck treat or a thoughtful homemade gift. These Cheesecake Brownie Bites bake in a mini muffin pan and combine rich, fudgy brownie batter with a tangy cheesecake topping for a bite-sized dessert that’s easy to share.
This recipe first appeared on Dessert for Two in 2010, when small-scale takes on classic desserts were the focus. The idea was simple: scale brownies down to mini muffin size and add a cheesecake swirl for interest. The result remains a favorite: fudgy, chocolatey bites with a bright cheesecake ribbon in every piece.
Over the years the basic brownie and eggless brownie recipes on the site were refined, and today this original cheesecake brownie bites recipe is presented with updated photos and clear instructions to make it easy to follow.
How to Make Cheesecake Brownie Bites
These are essentially brownie batter spooned into a mini muffin pan, topped with a small dollop of cheesecake batter, and gently swirled. The recipe makes 12 mini brownie bites — approximately enough for 3–4 people if each bite is considered two small pieces.
After dividing the brownie batter into the 12 mini muffin cups, add the cheesecake mixture on top, swirl gently with a toothpick, and bake until set.
The Ingredients
- Unsalted butter — I use unsalted so I can control the salt level in baking.
- Semisweet chocolate — Chop a 2-ounce bar for real chocolate flavor.
- Granulated sugar — Most goes into the brownie batter; 2 tablespoons are for the cheesecake swirl.
- Vanilla extract — Split between the brownie and cheesecake layers.
- Instant espresso powder (optional) — A small amount enhances the chocolate flavor; omit if you don’t have it.
- One large egg.
- All-purpose flour.
- Cocoa powder.
- Baking powder.
- Cream cheese — Soften to room temperature for the cheesecake layer.
- Heavy cream — A tablespoon to smooth the cheesecake batter.
The Directions
Preheat the oven to 350°F and spray a mini muffin tin thoroughly with cooking spray.
In a microwave-safe bowl, combine 3 tablespoons unsalted butter and 2 ounces chopped semisweet chocolate. Microwave in 20-second bursts, stirring between each interval. Remove just before everything is fully melted and let residual heat finish melting the mixture while it cools for a few minutes.
Stir in 5 tablespoons of the sugar, 1/2 teaspoon vanilla, and 3/4 teaspoon instant espresso powder (if using). Whisk to combine and let the chocolate mixture cool slightly.
Whisk in the whole egg until smooth. Then add 3 tablespoons flour, 1 tablespoon cocoa powder, and 1/4 teaspoon baking powder. Stir until combined — this is your brownie batter.
In a separate bowl, make the cheesecake layer by whisking together 1.5 ounces softened cream cheese, the remaining 2 tablespoons sugar, 1 tablespoon heavy cream, and the final 1/4 teaspoon vanilla until very smooth.
Divide the chocolate brownie batter evenly among 12 mini muffin cups. If using a 24-cup pan, leave every other cup empty so heat circulates and the bites rise a bit more.
Top each portion with a small dollop of cheesecake mixture. Use a toothpick or small knife to swirl the cheesecake into the brownie batter, creating the classic marbled effect.
Bake at 350°F for about 10 minutes, until the centers are set. Let the bites cool in the pan for 5 minutes, then run a knife or offset spatula around the edges to release them and transfer to a wire rack to cool completely.
Storage: Cheesecake Brownie Bites
Because these bites are baked, they can be stored at room temperature in an airtight container for a day or two. The sugar in the cookies helps preserve them briefly. For longer storage, wrap individually and freeze.
Recommended Tools to Make this Recipe
- Mini muffin pan — a 24-cup pan is useful if you want to leave spaces between bites; a 12-cup mini pan also works. Note: use a mini muffin pan, not a standard muffin tin.
- Mixing bowls — one for the chocolate brownie batter and one for the cheesecake mixture.
- Offset spatula or small knife — helpful for swirling and for loosening baked bites from the pan.
Cheesecake Brownie Bites
Easy cheesecake brownie bites that combine fudgy brownie and creamy cheesecake in a bite-sized form.
15 minutes
10 minutes
25 minutes
Ingredients
- 3 tablespoons unsalted butter
- 2 ounces semi-sweet chocolate, chopped
- 7 tablespoons sugar, divided
- 1/2 teaspoon + 1/4 teaspoon vanilla, divided use
- 3/4 teaspoon instant espresso powder (optional)
- 1 large egg
- 3 tablespoons unbleached flour
- 1 tablespoon cocoa powder
- 1/4 teaspoon baking powder
- 1.5 ounces cream cheese, softened
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350°F and spray a mini muffin tin well with cooking spray.
- In a microwave-safe bowl, melt the butter and chopped chocolate in 20-second bursts, stirring between each, and let cool slightly.
- Stir in 5 tablespoons sugar, 1/2 teaspoon vanilla, and instant espresso powder if using; set aside to cool.
- Once cool, whisk in the egg until smooth.
- Add the flour, cocoa powder, and baking powder; stir gently to combine.
- Divide the brownie batter among 12 mini muffin cups, leaving space between portions if possible.
- Whisk together the cream cheese, remaining 2 tablespoons sugar, heavy cream, and remaining 1/4 teaspoon vanilla until smooth.
- Dollop the cheesecake mixture onto each brownie portion and swirl with a toothpick.
- Bake for 10 minutes. Cool in the pan for 5 minutes, then loosen edges and transfer to a rack to cool completely.
Notes
Storage: Store at room temperature in an airtight container for up to two days. For longer storage, wrap individually and freeze.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 108
Total Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 28mg
Sodium: 29mg
Carbohydrates: 12g
Fiber: 0g
Sugar: 10g
Protein: 1g