There are times you just need a little cheesecake and chewy brownie in your life. But baking cheesecake AND brownies? Aint nobody got time for that! Brownies and cheesecake taste surprisingly great together, and even better when drizzled with chocolate (who knew?).
Here’s a recipe that calls for just a handful of ingredients and minimal baking time, and it’s not marbled together like some recipes- because I like to appreciate the textures separately. Plus it’s just fun to say “brownie bottom”.
I found this recipe at Roxanna’s Home Baking, and adapted it to make a slightly healthier, quick to whip up, and in little bite-sized portions. The cheesecake layer already calls for Greek yogurt (awesome!) and I replaced the sugar with agave. You could also use Stevia or Honey and I believe it would turn out great. I chose to use a brownie mix for the bottom layer for time and convenience. There are some great recipes for brownie mix, like this one at findourwaynow, that would also make a great brownie bottom. Possibly healthier too.
– Your favorite brownie recipe or a mix
– 2 1/4 cups Cream Cheese room temperature
– 1/2 cup Agave or honey (or sweetener of choice)
– 3 Eggs
– 1 tsp Vanilla Extract
– 1/2 cup Greek Yogurt
Preheat oven to temperature found on brownie mix. Lightly grease a mini or regular muffin tin. Set aside. Mix brownie batter according to instructions. Pour into muffin tin and bake 5-10 minutes- until the top layer just starts to look solid. Remove from oven and cool. For the cheesecake layer- in a mixing bow beat together the ingredients for the cheese cake until there are no lumps. Pour into a plastic bag, cut off the tip and squeeze on the lightly baked brownies. Bake 20-30 minutes until the centers are almost set. Run a knife or toothpick around the edges of each to loosen them from the pan. Drizzle with chocolate mixed with a little bit of oil for a pretty effect. I like to use a cup of chocolate chips and a 1/2 tablespoon of coconut oil- microwaved for 30 seconds to 1 minute.