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 is a fairly simple dessert to make. I used a store bought brownie mix, but a great homemade brownie recipe like my Ultimate Brownie Recipe is even better! I didn’t have a square springform pan so some pieces were not perfectly square. (what a great excuse to sample). If you like cut into larger triangle pieces, plate, decorate, and serve with fresh raspberries or raspberry sauce.
Brownie Cheesecake Bites
Ingredients
- 1 box fudge brownie mix
- 3 (8 oz) packages cream cheese
- 1 (14oz) can Eagle Brand sweetened condensed milk
- 2 tsp vanilla
- 3 eggs
- fresh raspberries
Instructions
- Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan.
- Prepare brownies as per package instructions.
- Bake 35 minutes or until set.
- In large mixing bowl, beat cream cheese until fluffy. Add in sweetened condensed milk.
- Add eggs and vanilla, mix well.
- Pour cream cheese mix on top baked brownie layer.
- Reduce oven to 300 degrees F.
- Bake for 50 minutes or until set.
- Cool, then chill for at least 2 hours.
- Cut into slices or bites sized pieces. (about 16 slices or 24-30 bite size pieces)
- Top with fresh raspberries
Notes
Nutrition
Who doesn’t love cheesecake? It is my all-time favourite dessert. My Tall and Creamy New York Cheesecake is another great cheesecake recipe to try.
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Jessie Greenawald says
June 17, 2015 at 2:14 pmYou 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.
Laureen King says
June 17, 2015 at 7:37 pmThank you for the kind words Jessie
karen says
June 19, 2015 at 5:53 pmwow this looked really good…. but…… as I read your instructions they are incomplete and confusing.
1. 9in pan???? is that 9×9 is that 9×13 ? is that 9in springform ? im thinking not springform because of your perfect little square bites?
2. you list 1/2 cup sugar but nowhere do you mention when to add in your instructions?
and # if you only grease bottom of pan for brownie how does the cheesecake part not stick ? and no waterbath ? did you have no cracking on top after 50 minutes ?
Anyway too many questions to go with this recipe
Laureen King says
June 19, 2015 at 10:48 pmThank 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.
Cindy says
February 1, 2016 at 4:29 pmCan you make this in a 9 x 13 pan and will the brownies get overdone cooking them for that long?? These look amazing!!!!!
Laureen King says
February 1, 2016 at 5:45 pmHi Cindy, a 9×13 pan would be too big, you would have to bake it in a 9×9 square pan.
Kristie Moe says
April 10, 2016 at 11:07 amCan this be held for 24 hours before cutting and serving?
Laureen King says
April 11, 2016 at 7:17 amKirstie, yes you can cut pieces whenever, just keep it covered and refrigerated.
Amanda says
February 7, 2017 at 12:01 pmDo the brownies get over cooked?
Laureen King says
February 7, 2017 at 5:14 pmI’ve never had a problem with the brownies over cooking. The cheesecake layer prevents brownies from drying out.
Janice says
April 15, 2017 at 12:11 pmIf 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.
Laureen King says
April 15, 2017 at 2:53 pmHi Janice, I would leave an inch from top. Bake remaining batter into cupcakes.