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Mini Cheesecake Swirl Brownies

Cook Time 15 minutes
Total Time 15 minutes
Servings 24 brownies
Author Layla


  • For the brownie portion
  • 3 ounces unsweetened chocolate roughly chopped
  • 1 stick unsalted butter plus extra for greasing
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup all-purpose flour
  • 1/3 teaspoon baking powder
  • For the Cheesecake Portion
  • 1 8-oz. package cream cheese, softened
  • 2 Tablespoons sugar
  • 1 egg yolk


  1. Preheat oven to 350F. Grease a mini-muffin tin (24), set aside.
  2. For the Brownies:
  3. In a medium-sized glass bowl set on top of a pot of simmering water, melt the chocolate and butter. Stir together until smooth.Remove from heat and whisk in the sugar. Add the eggs one at a time and whisk in until smooth. Stir in the vanilla. Pour the flour, salt, and baking powder over the wet ingredients. Stir until smooth and well-combined (be careful not to over mix).
  4. For the Cheesecake Batter:
  5. Beat together the softened cream cheese with the egg yolk and sugar until super smooth and clump free.
  6. To Assemble:
  7. Fill each muffin well 1/2 way full of brownie batter. Pipe a layer of cheesecake batter on top of the brownie, and then add another large dollop of brownie batter. Use a fork or toothpick to swirl the batters together.
  8. Bake for 15 minutes, or until a toothpick inserted comes out clean. Enjoy!

Recipe Notes

adapted from: The Baker Chick