If you could have brownies or cheesecake, what would you choose?  Tough decision.  Take the third option and make these cheesecake brownie bites instead!  It’s also the perfect way to treat a deserving Mom in your life this Mother’s Day.

Like most dessert posts I make, this creation came about because I needed a treat for my show choir.  They were taking time out of final exams to come and perform at a fundraising event and deserved something special.

The bottom layer is made up of a super gooey brownie.  No cake-textured brownies here!  Chocolate chips are the star of these brownies with no cocoa powder in sight.  There’s not a lot of flour either, so this brownie needs more time to cool and set before eating. The cheesecake topping is super simple; just cream cheese, eggs, sugar, vanilla, and a few chocolate chips.   This dessert takes 40 minutes to bake, but it won’t look set when you take it out of the oven.  As long as the edges are golden brown, don’t panic.  Let it cool on the counter until most of the heat is gone, then transfer to the fridge and leave overnight.  Then, and only then, can you cut into it and serve. Cut your pieces small because this dessert is rich! Cheesecake topping: 2 8 oz pkgs cream cheese 2 eggs, slightly beaten 2/3 cup sugar 2 tsp vanilla 1 cup chocolate chips Brownie bottom: 2 cups semi-sweet chocolate chips 1 cup butter 1 1/4 cups flour 4 beaten eggs 2 tsp baking powder Bake at 350 for 40 minutes.  It’s done when the edges are golden brown.  The centre will not look done, but it is.  Do not cut into the dessert before it has cooled completely.  Cool and put in the fridge to set for at least 4 hours, and preferably overnight.  Cut and serve.

Pin me for later!! What do you make when you need a crowd pleasing dessert?  As always, I’d love to hear if you try the recipe!