Brownie Cheesecake Bites
Brownie Cheesecake Bites are made with a chewy fudge brownie crust, topped with a creamy cheese cake layer. Two wonderful desserts in one delicious bite!
This cheesecake recipe is easy to make with the help of using a store bought brownie mix. For an extra delicious brownie crust you may want to take the extra time to make my homemade brownie recipe Ultimate Brownie Recipe! I didn’t have a square springform pan so some pieces were not perfectly square. (what a great excuse to sample). Another option is to cut the cheesecake into larger dessert portions instead of bites. Serve with fresh raspberries, blueberries or homemade Strawberry Sauce.
Tips for making perfect cheesecake bars.
Prepare brownie mix as per instructions on the box. Be sure to grease the pan or line it with aluminum foil that has been lightly sprayed. This will help you remove the cheesecake bars from the pan.
Can you use a regular cake pan instead of springform pan? Yes but be sure to grease.
Before you start cream cheese and eggs should be at room temperature.
Brownie Cheesecake Bites freeze well in airtight container for up to 2 months.
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If you love cheesecake these are some recipes you will want to try!
Brownie Cheesecake Bites
Ingredients
- 1 box fudge brownie mix
- 3 (8 oz) packages cream cheese room temperature
- 1 (14oz) can Eagle Brand sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 3 eggs room temperature
- 1 pint fresh raspberries
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease the bottom only of a 9-inch springform pan.
- Prepare the brownie crust as per package instructions.
- Bake for 35 minutes or until set. Remove from the oven and set aside while you make the cream cream filling.
- Reduce oven to 300 degrees Fahreheit.
- In a large mixing bowl, beat the cream cheese until fluffy. Add the sweetened condensed milk.
- Mix in the eggs and vanilla extract util smooth.
- Pour the cream cheese mixture over the baked brownie crust.
- Bake for 50 minutes or until set.
- Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours.
- Cut into slices or bites sized pieces. Makes about 16 slices or 24-30 bite size pieces.
- Top with fresh raspberries.
Nutrition
You are a wonderful blogger….love all your delicious recipes with great instructions. Your presentations are “perfection”. The Artist in you really comes out in your beautiful pictures.
Thank you for the kind words Jessie
Thank you Karen, I really appreciate you pointing the errors I made in writing up the instructions. I did use a 9 inch springform pan. Normally you would cut the pieces into pie shaped pieces, but I wanted little bite size pieces which does leave you with some “not perfectly” square pieces or scrap pieces (which of course I ate). There is no sugar required in the recipe as the eagle brand milk is sweetened. (I have corrected that). I did not bake in a water bath, and had no problem with cracking. I do apologize and hope you try the recipe.
Can you make this in a 9 x 13 pan and will the brownies get overdone cooking them for that long?? These look amazing!!!!!
Hi Cindy, a 9×13 pan would be too big, you would have to bake it in a 9×9 square pan.
Can this be held for 24 hours before cutting and serving?
Kirstie, yes you can cut pieces whenever, just keep it covered and refrigerated.
Do the brownies get over cooked?
I’ve never had a problem with the brownies over cooking. The cheesecake layer prevents brownies from drying out.
If making the tall cheesecake I only have a 9″ springform how far up I the pan should I pour the batter to? I will use the leftover batter for another delicious dessert.
Hi Janice, I would leave an inch from top. Bake remaining batter into cupcakes.