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Skinny Cheesecake Brownie Bites

Amazingly moist and fudgy brownies bites with a cheesecake topping and NO BUTTER!! A light way to enjoy chocolate brownies!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16


  • For the brownie batter:
  • 1/3 cup light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 2 tbsp olive oil
  • 1/2 tsp vanilla extract, or vanilla bean paste if you have it
  • 1/3 cup cocoa powder
  • 1/2 cup plain flour
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • For the cheesecake layer:
  • 4 oz light cream cheese
  • 2 tbsp light brown sugar
  • 1/2 tsp vanilla extract
  • 1 egg yolk


  1. Preheat the oven to 180C/350F and grease 16 holes of a mini muffin tin either with butter or PAM (I used Wilton Bake Easy).
  2. Place the sugars, egg, applesauce, oil and vanilla extract into a large bowl and whisk until combined. Don't be tempted to beat until smooth otherwise they will turn out rubbery!
  3. Add in the cocoa powder, flour, baking powder and bicarb and whisk until just combined.
  4. Leave to one side whilst you make the cheesecake layer: Place all cheesecake ingredients into a medium sized bowl and beat with a hand mixer until smooth and light, about 1 minute on mediu, speed.
  5. Place around 1tbsp of brownie batter in each greased muffin hole, you want them about 3/4 full.
  6. Divide the cheesecake batter between the brownies, around 1tsp per brownie bite.
  7. Take a toothpick or skewer and swirl the cheesecake batter into the brownie batter slightly.
  8. Place in the oven for 12-15 minutes (mine took 12) until risen and an inserted skewer into the centre comes out clean.
  9. Leave to cool in the tin for at least 20 minutes before transferring to a wire rack to cool completely.
  10. Once cool, brownie bites will keep in an airtight container, at room temperature, for 3 days.

Recipe Notes

Recipe from: http://www.becauseilikechocolate.com/2013/09/lowfat-cheesecake-brownie-bites.html#.UjpUXBbvyAI