Brownie Cheesecake Bites

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Brownie Cheesecake Bites
  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 24
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Topping brownies with cheesecake makes a doubly delicious dessert. Cocoa Puffs brownie crunch cereal is the surprise ingredient for the chocolate brownie base.
By Angie McGowan
Created Mar 4, 2012


  • 6 cups Cocoa Puffs™ brownie crunch cereal
  • 1/2 cup butter, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • Sliced fresh strawberries, if desired


  • 1
    Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). In large bowl, mix crushed cereal and melted butter. Press mixture in 13x9-inch pan.
  • 2
    In large bowl, beat cream cheese, eggs, sugar and vanilla with electric mixer on medium speed until smooth. Spread over crust.
  • 3
    Bake 20 to 25 minutes or just until set. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Garnish bars with sliced strawberries. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    The bars will be easier to cut if you refrigerate them for 2 to 3 hours.
  • tip 2
    To make a thicker cheesecake layer, double the amount of cream cheese, eggs, sugar and vanilla. Increase the baking time to 45 to 50 minutes.
  • tip 3
    Garnish the bars with other seasonal fruits. Try raspberries, blackberries or sliced kiwifruit.


Nutrition Facts are not available for this recipe
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