Strawberry Cheesecake Brownie Bites combine the rich tastes of strawberries, brownies, and cheesecake in a fabulous bar cookie. You may use fresh or frozen strawberries, so it is a good recipe for year-round. Cut these into small squares because they are very rich. They make great little dessert bites for a party buffet. You will need a total of 3 large blocks of cream cheese for this recipe.
***Notice that you do =not= prepare the gelatin according to package directions. Follow my ingredient amounts and instructions. This topping is much firmer than traditional gelation on purpose.
Strawberry Cheesecake Brownie Bites Recipe
4 ounces (1/2 of a large block) cream cheese, at room temperature
8 Tablespoons butter (1/2 cup or 1 stick), melted and cooled to room temperature
1 large egg
1 package (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk)
2-1/2 packages (8 ounces each) cream cheese, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large eggs at room temperature
3/4 cup pureed strawberries, fresh or frozen, sweetened with 1 Tablespoon sugar (sugar is optional)
2 packages (3 ounces each) strawberry-flavored gelatin
3/4 cup boiling water
3/4 cup diced (cut into 1/2-inch bits) strawberries
Cream butter and cream cheese together (it will look a bit curdled). Add egg and mix until smooth. Combine creamed mixture with dry brownie mix, folding and pressing batter by hand until mixed. Mixture will be thick and difficult to combine. Do NOT add any extra liquid. Spread evenly in foil-lined pan and bake for 15 minutes. Cool to room temperature.
Make the Cheesecake Layer:
Beat cream cheese, sugar, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir strawberry puree into batter.
Spoon strawberry batter over the pre-baked, cooled brownie bottom.
Bake for 40 to 45 minutes or until center is set and edges are lightly browned. Cool to room temperature, then refrigerate while preparing topping.
Make the Topping:
Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to lukewarm temperature. Add strawberry chunks to the gelatin and mix well.
Pour cooled strawberry gelatin mixture over top of cooled cheesecake and spread evenly. Refrigerate for 2 hours or until topping is firm. Cut into small bars before serving. Refrigerate leftovers.
Yield: 24 to 48 servings, depending on cut size
Strawberry Cheesecake Brownie Bites Recipe Photo ©2021 Peggy Filippone