Brownie Crust Cheesecake Bites with Chocolate Drip Recipe

Introduction

This delightful dessert features a rich brownie crust topped with creamy cheesecake filling, finished with a luscious chocolate drip. It’s perfect for gatherings or a special treat that combines the best of both worlds—chocolate and cheesecake—in every bite.

Ingredients

• 1 box brownie mix (plus eggs, oil, and water as directed)
• 16 oz (450g) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream (or milk)

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Line a muffin pan with paper liners and lightly spray with nonstick spray to prevent sticking.
2. Step 2: Prepare the brownie batter according to the package directions. Spoon about 1 tablespoon of batter into each muffin liner. Bake for 8–10 minutes until just set.
3. Step 3: While the brownie crust bakes, beat the cream cheese until smooth using a mixer. Add the sugar and mix well.
4. Step 4: Beat in the eggs one at a time, then add the vanilla extract and sour cream. Mix just until combined, being careful not to overmix.
5. Step 5: Spoon the cheesecake filling over the baked brownie crusts evenly. Return the pan to the oven and bake for 18–22 minutes until the edges are set but the centers still slightly jiggle.
6. Step 6: Allow the cupcakes to cool to room temperature, then refrigerate them for at least 2 hours to set fully.
7. Step 7: To make the chocolate drip, heat the heavy cream until warm but not boiling. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
8. Step 8: Spoon the chocolate drip over the chilled cheesecake brownies just before serving.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier flavor and a lighter texture.
• For a richer chocolate drip, use dark chocolate chips instead of semi-sweet.
• Allow the cheesecake filling to come to room temperature before mixing to avoid lumps.
• Add a pinch of espresso powder to the chocolate drip for enhanced chocolate flavor.

Storage

Store the cheesecake brownies in an airtight container in the refrigerator for up to 4 days. To reheat, bring to room temperature or warm gently in the microwave for about 10 seconds, but avoid overheating to keep the cheesecake texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies in a regular baking pan instead of muffin tins?

Yes, you can use an 8×8 inch baking pan. Bake the brownie crust partially, then add the cheesecake filling and bake again. Adjust baking times accordingly.

Can I freeze these cheesecake brownies?

Yes, they freeze well. Wrap each brownie individually or store in an airtight container with parchment paper between layers. Thaw overnight in the refrigerator before serving.

Brownie Crust Cheesecake Bites with Chocolate Drip Recipe

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★★★★★

4.4 from 87 reviews

Delicious mini cheesecakes with a fudgy brownie crust and a luscious chocolate drip topping. These individual treats combine the rich flavors of brownies and creamy cheesecake, finished with a smooth chocolate ganache that adds a decadent touch. Perfect for dessert lovers looking for an easy-to-make, elegant bite-sized sweet.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Crust:

• 1 box brownie mix (plus eggs, oil, and water as directed on the box)

Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt

Chocolate Drip:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream (or milk)

Instructions

1. Prepare the Pan: Preheat your oven to 325°F (165°C). Line a muffin pan with paper liners and lightly spray each liner with nonstick spray to prevent sticking.
2. Bake the Brownie Base: Prepare the brownie batter following the package instructions. Spoon about 1 tablespoon of batter into each paper liner and bake for 8 to 10 minutes, or until the brownie crusts are just set.
3. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix thoroughly. Beat in eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and sour cream until just combined to keep the mixture light.
4. Fill and Bake: Spoon the cheesecake filling evenly over the pre-baked brownie crusts in the liners. Bake for 18 to 22 minutes, or until the edges are set but the centers still have a slight jiggle when shaken.
5. Cool and Chill: Remove from oven and let the cheesecakes cool at room temperature. Once cooled, refrigerate for at least 2 hours to allow them to set completely.
6. Add Chocolate Drip: Warm the heavy cream until it’s hot but not boiling. Pour the warm cream over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes to soften. Stir until the chocolate is smooth and glossy. Spoon the chocolate ganache over the chilled mini cheesecakes as a drip topping. Serve chilled.

Notes

• You can substitute sour cream with Greek yogurt for a tangier flavor.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• For a dairy-free option, use vegan cream cheese and dairy-free chocolate and cream alternatives.
• Keep the mini cheesecakes refrigerated until serving to maintain texture and freshness.
• If desired, garnish with fresh berries or a sprinkle of sea salt on the chocolate drip for added flavor contrast.

Keywords: brownie crust cheesecake, mini cheesecakes, chocolate ganache drip, easy dessert, brownie cheesecake cups