Raspberry Cheesecake Brownie Bites

Save Recipe
  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 15 min
  • Yield: 48 brownies
Share This Recipe


Brownie Batter:

4 large eggs

1 1/4 cups unsweetened cocoa powder

1 teaspoon kosher salt

1 teaspoon baking powder

2 teaspoons pure vanilla extract

2 1/4 cups sugar

2 sticks (1 cup) unsalted butter, melted

1 1/2 cups all-purpose flour

Cheesecake Filling:

One 8-ounce package cream cheese, at room temperature (see Cook's Note)

1/3 cup seedless raspberry jam

1 large egg yolk

Red food coloring (optional; see Cook's Note)


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.