Go Back

Incredible Mini Strawberry Cheesecake Fudge Brownies

The perfect pairing of decadent rich, dark fudge brownie and the smooth creaminess of sweet strawberry cheesecake, in a bite-sized treat  


Strawberry Puree Ingredients

  • 1 cup fresh or frozen strawberries
  • 1/4 cup water
  • 1/4 cup sugar (more or less to taste)

Brownie Ingredients

  • 6 Tbsp unsalted Butter, melted
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 3/4 cup Sugar
  • 1/4 tsp Salt
  • 6 Tbsp Cocoa Powder
  • 1/4 cup Flour

Cheesecake Ingredients

  • 1 Large Egg, room temperature
  • 1/4 cup Vanilla Greek Yogurt
  • 1/4 cup Sugar
  • 1/4 tsp Salt
  • 1 Pkg Cream Cheese (8ounces), softened


Strawberry Puree

  1. Combine all ingredients for the Strawberry Puree in a medium sized saucepan. Cook over medium heat, stirring occasionally, for approximately 10 minutes. The strawberries should easily break down when pressed. Once the puree has finished cooking, use a fine mesh strainer to strain the liquid into a small bowl. Allow the liquid to cool while preparing the brownie and cheesecake. 

Cheesecake Brownie Preparation

  1. Preheat oven to 350 degrees Fahrenheit. Prepare your mini muffin tin by spraying with a non-stick spray, or use parchment paper/liners. In a large bowl, combine butter, vanilla, sugar, salt, and egg. Once combined, fold in flour and cocoa powder. 

  2. Spoon a small amount of brownie batter into mini muffin tin - just under half full as your brownies will rise.  Place brownies into the oven and cook for 9-10 minutes. 

  3. As the brownies are cooking in the oven, in a large bowl combine all cheesecake ingredients. Cream together until smooth (approximately 3-4 minutes if using a stand mixer). 

  4. Remove brownies from oven once the timer has gone off. Spoon cheesecake mixture on top of brownies, filling each space. Using a small spoon, drizzle Strawberry Puree on top of cheesecake mixture. You can swirl the strawberry puree into the cheesecake mixture by using a toothpick. 

  5. Place muffin tin back into the oven and continue to cook for 10-12 minutes until the edges of the cheese cake begin to golden. Depending on the oven, you may want to start checking at 8 minutes or so. You can also insert a toothpick into the center and if it comes out mostly clean you know they are done. 

  6. Allow cooling for at least 10 minutes before removing from tin. Continue to cool in the refrigerator for at least 1 hour. Store in an airtight container. 

Recipe Notes


  1. As mentioned above, you can substitute any berry in place of the strawberry. Feel free to be as creative as you like!
  2. These can be made in a regular muffin as well, although I can not confirm cooking times. I would suggest cooking the brownie for at least 15 minutes before adding the cheesecake and cook the cheesecake anywhere from 12-15 minutes as well.
  3. This recipe makes 3 dozen mini strawberry cheesecake fudge brownies.