Cheesecake Brownie Bites – fudgy brownie cup packed with creamy cheesecake and topped with fresh fruit. Easy recipe – great for any holiday, party or bake sale!
Friends, I’ve said it many times: I am not a baker. So when I tell you a baking recipe is easy – you can take it to the bank.
Single serving brownies filled with no bake cheesecake filling and finished off with fresh fruit or even shaved chocolate.
WHAT I LOVE ABOUT THIS RECIPE:
- It’s half brownie, half cheesecake baked in mini muffin cups topped with fruit – delish!
- As a certified non-baker I can tell you this recipe is EASY and practically no fail.
- Cheesecake brownies are a great make-ahead recipe – serve alone or add to holiday party platters.
- The best thing (besides the taste!) is there’s never a wrong time! Make for holiday parties, backyard BBQ’s, bake sales – even Valentine’s day!
WHAT’S IN CHEESECAKE BROWNIE BITES?
Here’s what you’ll need for the brownie cups:
- Your favorite box brownie mix plus ingredients listed on the box
- OR see below Secret to Making Box Brownies Better for subs and additions
- Fresh fruit, canned fruit, shaved chocolate or even a drizzle of caramel sauce.
For the cheesecake you’ll need heavy whipping cream, full fat cream cheese, sugar, vanilla extract and both the juice and zest of a fresh lemon that makes these flavors pop.
You’ll also need:
- 24 count mini muffin pan – metal or silicone
- shot glass to form the brownie cup
HOW TO MAKE CHEESECAKE BROWNIE BITES:
Follow directions on the box to make the brownies — or – check out some ‘brownie hacks’ below to make box brownies taste practically homemade!
Once the brownies are finished baking in the mini muffin tin, use a shot glass to gently press down into them to form the cups.
To make the no-bake cheesecake, we whip the heavy cream until peaks form then in a separate bowl blend the cream cheese, lemon juice and zest, vanilla and a little sugar.
Combine the two then top cooled brownie cups with the cheesecake mixture and add your favorite fruit.
BROWNIE HACK: SECRET TO MAKING BOX BROWNIES BETTER:
Try these hacks for added flavor and texture. As close to homemade brownies as you’ll get from a box.
- Use a good quality brownie mix. This one is non-negotiable. — and don’t overmix the brownie batter!
- Use melted butter instead of vegetable oil for added flavor.
- Milk instead of water (or even half and half!) for extra rich brownies.
- Add a teaspoon of vanilla extract to give a cozy, homemade flavor.
- Sprinkle 1/4 teaspoon of salt into the batter (mix well!). Salt enhances the flavor and balances the sweetness.
- A teaspoon of instant espresso powder enhances the chocolate flavor.
- Add chopped candy or semi-sweet chocolate chocolate chips.
TIPS FOR THE BEST BROWNIE CHEESECAKE BITES:
- Don’t overbake the brownies or they’ll be dry.
- If you use a silicone muffin pan like I did, place it on a baking sheet before filling and baking.
- Using metal muffin tin? Line with baking papers or spray with cooking spray.
MORE EASY NO BAKE DESSERTS:
No Churn Salted Caramel Ice Cream
Better Than Starbucks Rice Krispie Treats
Enjoy!
Best Cheesecake Brownie Bites
Equipment
- 24 count muffin pan metal or silicone
- shot glass to press into the brownies and form cup
Ingredients
The Brownies:
- 1 box brownie mix good quality brand
- ingredients on box
The Cheesecake:
- 3/4 cup heavy whipping cream
- 8 ounces full fat cream cheese softened to room temp
- 1/3 cup granulated sugar
- 1 teaspoon EACH lemon juice and lemon zest
- 1 teaspoon vanilla extract
Fruit:
- Fresh or canned fruit of your choice
Instructions
The Brownies:
- Prepare brownies according to box directions and temperature.
- Pour into prepared mini muffin tin. Bake 8-10 minutes or until set and slightly shiny (don't overbake). Insert toothpick – some crumbs should attach to it.
- Remove from the oven and while the brownies are still hot, gently press a shot glass into each brownie while still in the muffin pan to form the cup. Transfer to a cooling rack then set aside to cool.
The Cheesecake:
- Add cold heavy whipping cream to a medium bowl. Using a hand mixer (use whisk attachment if available), whip the heavy cream 4-5 minutes on medium-high speed until stiff peaks form.
- Transfer whipped cream to the refrigerator. In another medium bowl, add softened cream cheese and beat using a hand mixer on medium-high speed until it’s smooth and creamy. Blend in sugar, lemon juice and zest and vanilla.
- Slowly blend in whipped cream with the cheesecake filling using a rubber spatula or spoon.
- When the brownie cups are completely cool, top each with some of the cheesecake filling, dividing equally.
- Top with fresh fruit of your choice. Can serve right away or refrigerate.
Notes
- Use good quality brownie mix.
- Don’t overmix the brownie batter.
- Use melted butter instead of vegetable oil.
- Add milk (or even half and half!) instead of water.
- Blend in a teaspoon of vanilla extract.
- Sprinkle 1/4 teaspoon of salt into the batter.
- Add a teaspoon of instant espresso powder.
- Add chopped candy or semi-sweet chocolate chocolate chips.