Recipe courtesy of Kelly Senyei

Raspberry Cheesecake Brownie Bites

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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 15 min
  • Yield: 48 brownies
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Ingredients

Brownie Batter:

Cheesecake Filling:

Directions

Special equipment:
two 24-cup nonstick mini-muffin pans
  1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Grease two 24-cup nonstick mini-muffin pans with nonstick cooking spray or butter.
  2. For the brownie batter: In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (The batter will be very dry.)
  3. Stir in the sugar and melted butter until well combined, then stir in the flour with a firm rubber spatula. Set the batter aside.
  4. For the cheesecake filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk at low speed until well blended, about 2 minutes. Stir in the food coloring drop by drop until the desired color is reached. Transfer the mixture to a pastry bag or resealable plastic bag.
  5. Spoon a tablespoon of brownie batter into each of the cups of the prepared mini-muffin pans. Pipe about 1 teaspoon of the cheesecake filling onto each, then top off each cup with an additional teaspoon of brownie batter.
  6. Bake, switching the pans halfway through, until a toothpick inserted in the center of a brownie bite comes out clean, about 12 minutes.
  7. Let the brownie bites cool for 10 minutes in the pans and then unmold and transfer to wire racks to cool completely.

Cook’s Note

If the cream cheese isn't at room temperature when you blend it, you will end up with lumps in the cheesecake filling. The color of your cheesecake filling 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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