Cherry Cheesecake Brownie Bombs
These Cherry Cheesecake Brownie Bombs are irresistibly fudgy, creamy, and bursting with cherry sweetness in every bite!
Servings: 12 servings
Ingredients
- 1 box brownie mix
- 1/4 cup vegetable oil
- 2 large eggs
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup cherry pie filling
- 1/4 cup all-purpose flour
- 1/4 cup powdered sugar for dusting
- 1/4 cup mini chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- In a medium bowl, combine the brownie mix, vegetable oil, and eggs. Stir until just combined — don’t overmix to keep the brownies tender. Fold in half of the mini chocolate chips if using.
- In a separate bowl, beat the softened cream cheese with the granulated sugar, vanilla extract, and all-purpose flour until smooth and creamy.
- Scoop a tablespoon of brownie batter into each muffin cup, spreading it slightly to cover the bottom. Add about a teaspoon of the cheesecake filling on top, then drop a small spoonful of cherry pie filling in the center. Add another tablespoon of brownie batter over the top. Sprinkle the remaining mini chocolate chips on top.
- Bake for 18-22 minutes, or until the tops are set and a toothpick inserted into the brownie layer (avoiding the cheesecake center) comes out with moist crumbs. The cheesecake will remain soft and creamy inside.
- Allow to cool in the pan for 10 minutes, then transfer to a cooling rack. Once completely cool, dust with powdered sugar before serving.
Equipment
- Muffin Tin
- Muffin liners
- Mixing Bowls
- Electric Mixer or Whisk
- Spoon or cookie scoop
- Cooling Rack
Notes
- For a berry twist, swap cherry pie filling with raspberry or strawberry filling.
- Store in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freeze individually wrapped brownie bombs for longer storage and thaw before serving.