Go Back
Mini brownie bites with a marbled cream cheese swirl in a muffin tin

Mini Cheesecake Swirl Brownies

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 servings
Calories 125 kcal

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract, divided
  • 3 large eggs , divided
  • 3/4 cup all -purpose flour
  • 1/4 teaspoon sal t
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 24-cup mini muffin tin or use paper liners.
  • In a medium bowl, combine melted butter, 1 cup sugar, cocoa powder, and 1/2 teaspoon vanilla extract.
  • Whisk in 2 eggs until the mixture is smooth and glossy.
  • Stir in the flour and salt until just combined; do not overmix.
  • In a separate bowl, beat the softened cream cheese, 1/4 cup sugar, remaining 1/2 teaspoon vanilla, and the final egg until smooth.
  • Fill each mini muffin cup approximately 2/3 full with the brownie batter.
  • Place a small teaspoon of the cheesecake mixture on top of each brownie-filled cup.
  • Using a toothpick, gently swirl the cheesecake mixture into the brownie batter to create a marble pattern.
  • Bake for 18 to 22 minutes until the edges are set and a toothpick inserted into the brownie comes out with few moist crumbs.
  • Cool completely in the tin before removing to allow the cheesecake layer to firm up.