Mini Brownie Cheesecake Bites

I haven’t been getting much sleep lately. Mostly because I have to wake up every 3-4 hours to feed baby, but also because I’ve been dreaming about food a lot. I thought cravings ended with pregnancy, but they are back and even stronger! The only difference is before I didn’t have much space in my tummy due to baby crowding my stomach and now I have all the room in the world to over indulge.

Today’s recipe was the result of some late night dreaming. Chocolate-y mini brownie cups filled with creamy no-bake cheesecake topped with chocolate sauce and sprinkle. Mmmm! I put mine in the freezer because as you know, I love frozen cheesecake. There are a few desserts that I love eating frozen – Reese’s cups, cake and cheesecake. Any food you like to eat frozen?

I kept the brownie cups mini because I know for a fact that I’d inhale through these and small dessert just make it all that much easier for me to do it!  In reality, I gave half of them to my husband and his buddies who came over for a board game night. They were a hit!

You will end up with extra no-bake cheesecake filling, feel free to freeze it for future cravings or make parfaits by layering it with the leftover brownie bits in a mason jar. I think these would be so cute for a baby or bridal shower! Perfect for a dessert table and really easy to make!

Mini Brownie Cheesecake Bites

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• Yield: 2 dozen 1x

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Ingredients

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Brownie

• 1/2 cup unsalted butter, melted
• 1/2 cup cocoa powder
• 2 eggs
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tsp espresso powder (optional)

No-Bake Cheesecake

• 8 oz (1 pkg) cream cheese, softened
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1 tbsp lemon juice
• 1 cup heavy cream
• chocolate sauce (optional)
• sprinkles (optional)

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Instructions

Brownie

1. Pre-heat oven to 350 F. Butter mini cupcake pan and set aside.
2. In a large bowl, whisk together melted butter, cocoa powder, eggs, granulated sugar and brown sugar until well combined. Add flour, baking soda, salt, vanilla extract and espresso powder and mix until smooth.
3. Spoon 1 tbsp of batter into each mini cup in the pan. Bake for 10 minutes, let cool.

No-Bake Cheesecake

1. While the brownies are cooling, make the cheesecake filling by adding cream cheese, vanilla extract, powdered sugar and lemon juice into a large mixing bowl. Use you stand mixer with a whisk attachment or hand mixer to blend until smooth.
2. Add heavy cream and continue whisking on high until you have a thick, smooth filling.

Assemble

1. Use a knife or the wide end of a large piping tip to remove the core of each brownie to create a little cup.
2. Pipe the cheesecake filling into each mini brownie cup. Refrigerate or freeze until ready to eat. Just drizzle on some chocolate sauce and top with sprinkles before serving!

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