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Cheesecake Brownie Bites

44 bites

Chef notes

What do you get when you combine a brownie and cheesecake? The best treat ever. These two-toned, two-bite gems are easy to make and perfect for holiday party platters. Oh, and while the cheesecake filling adds an indulgent layer of deliciousness, you have other stuffing options as well. Love chocolate on chocolate? Stuff 'em with my chocolate peanut butter spread. Or you can simply add vanilla Greek yogurt to the centers, too. Also, if you’re a heat lover (like me!), you can add a pinch of cayenne into the cheesecake mixture (along with the ground cinnamon) for a little kick, or sprinkle a dash over your finished beauties for sweet and spicy satisfaction. Whichever direction you choose, you'll be sure to score brownie points!

Technique tip: It’s important your cream cheese is completely softened, or you’ll wind up with small clumps throughout your dip. I leave mine on the counter for at least an hour, and then microwave it for 15 to 20 seconds to ensure it’s completely softened and easily stirrable before mixing with the other ingredients.

Swap option: You can swap in brown sugar replacement if you’re looking to minimize added sugar.


Brownie Bites
  • 3/4 cup whole wheat flour (or all-purpose)
  • 1/2 cup cocoa powder
  • 1/2 teaspoon instant coffee powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 cup applesauce
  • 3 large eggs, lightly beaten
  • 3/4 cup maple syrup
  • 1 cup semi-sweet chocolate chips
Cheesecake Filling
  • 1/2 cup light (1/3 less fat) cream cheese, softened at room temperature
  • 3/4 cup light sour cream or Greek yogurt
  • 2 tablespoons packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract


For the brownie bites:


Preheat oven to 350 F. Liberally mist your mini-muffin tin(s) with nonstick oil spray and set aside.


In a medium mixing bowl, add the flour, cocoa powder, instant coffee, salt and baking powder, and whisk until well-combined.


Add the eggs, maple syrup and applesauce to the dry ingredients. Stir to form a creamy batter, taking care not to overmix. Fold in the chocolate chips.


Add about 1 tablespoon batter into each mini muffin compartment so they’re at least 3/4 of the way filled up (you’ll have enough for approximately 44). Be sure to mix the batter as you go to distribute the chocolate chips — otherwise the chips will settle at the bottom and the last bunch will have way too many.


Bake in the oven on the middle rack for about 14 minutes, until the tops are firm and no longer mushy. Remove and set on counter to slightly cool. While they’re still warm, make a well in the center of each by pressing down with the bottom of a measuring teaspoon. Let them sit and slightly cool. While brownie bites are in the oven, make the cheesecake filling.

For the cheesecake filling:

Mix all filling ingredients until smooth and creamy. Cover and place in fridge for at least 20 minutes to firm.

Right before serving, transfer brownie bites to a platter and add filling into the center using a small spoon. Garnish with a sprinkling of cocoa powder or mini dark chocolate chips.