Here’s the bite size berry topped version of my fav mini-batch Brownie “Cheesecake”.
Brownie cheesecake is one of my absolute fav treats and my proudest moment of creating something that I thought was awesome.
It hits so many spots.
The chewy brownie, the dreamy creamy cheesecake… and this one has a little berry topping that you literally make in seconds in the microwave, but it adds such an awesome texture and taste element to an already happening dessert moment.
I’ve made so many versions of this amazing dessert. Raw vegan, yogurt, cashew based, etc. They all hit the spot but this one made with cream cheese (or dairy-free alternative) hits different. No eggs required!
If you would like to lighten it up a bit, I’ve also made it with only 2 tbsp cream cheese and 1/3 cup greek-style thick yogurt instead. Just soften and mix it all together and it will work very similar to this.
In fact, let me know if you give either version a try!
Mini-batch Brownie Berry Cheesecake
Equipment
- Small baking pan or muffin pan
Ingredients
Brownie layer
- 2 tbsp (plant) butter, melted (28 g) sub nut/seed butter or coconut oil
- 2 tbsp sugar (24 g)
- 2 tbsp cocoa powder (12 g)
- 2 tbsp flour (15 g) gf all purpose if desired
- 1/8 tsp baking powder
Cheesecake layer
- 4 oz (vegan) cream cheese, softened (114 g) df alternative if desired, can sub at least half of this for greek-style yogurt also
- 2 tbsp sugar (24 g)
- 1/2 tbsp cornstarch (3 g) all purpose or gf all purpose flour might also work
- 2-3 tsp (nut) milk adjust to get a pourable cheesecake batter
- drop of vanilla and lemon juice
Berry topping
- 1/3 cup berries, warmed in the microwave (30 g) I used frozen blueberries
Instructions
- Preheat oven to 350F and line a small baking pan with parchment (or use muffin liners). I'll link to the pans I use in the recipe notes.
- In a bowl add your butter and microwave 30 sec to melt, let it cool a minute.
- Add sugar, cocoa, drop of vanilla, pinch of salt and whisk (or fork) until blended smooth. Add flour and baking powder and stir to combine. If your batter ends up being too thick (it should be like chocolate cookie dough) add a tsp of water.
- Spread the batter into the pan, set aside. We will bake the two layers together at once.
- In a bowl add all cheesecake ingredients and whisk (or fork) to combine until very smooth. You can use a hand mixer too.
- Pour the cheesecake batter on top the unbaked brownie layer and bake 20-30 minutes until mostly set around the corners with a slight wobbly center.
- Let this cool completely, cover and refrigerate a few hours, ideally overnight.
- Gently warm berries in the microwave (10-20 sec at a time etc) and mash with a fork. Spread or dollop over the cheesecake.
- Slice and enjoy!
Notes
- Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make single-serving cups.