Cheesecake Marble Brownie Bites

After I finished my bagel this morning, I realized that I had half a block of cream cheese left in my fridge and no more bagels to spread it on! I always wondered how people solve the puzzling mystery of how to get rid of leftover foods and condiments, such as when you run out of jelly but still have peanut butter left, or you when you are left with that odd piece of bread at the bottom of the loaf. The latter I solved with my bread pudding, and I decided that the only thing to do with the leftover cream cheese would be to make something that involves cheesecake! After a bit of brainstorming, I was down to a few choices: mini pumpkin cheesecakes, mini new york style cheesecakes, or cheesecake brownie bites. Being a chocoholic made the choice very easy to make. Forget lemons … the next time life hands you a extra cream cheese, whip up a batch of these little babies and you’ll definitely be putting that leftover cream cheese to a worthy cause.


  • 1/2 box Dark Chocolate Brownie mix
  • 1/4 c. vegetable oil
  • 1/8 c. water
  • 4 oz. cream cheese
  • 2 eggs
  • 1/4 c. granulated sugar
  1. Beat one egg with the sugar and cream cheese until mixture is smooth. Set aside.
  2. Mix together brownie mix, oil, water, and remaining egg until batter is thick and consistent throughout.
  3. Line a mini-muffin pan with paper muffin cups. Put one teaspoon of brownie batter in each cup. Add about 1/2 tsp. of the cream cheese mixture on top. Swirl using a chopstick (do not mix thoroughly).
  4. Bake at 350 degrees F until tops are set. Remove from heat and let cool.
  5. Makes about two dozen.

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