Cherry Cheesecake Brownie Bites

Prep 30 mins
Bake 40 mins
Makes 15 cakes, Serves 15

If you are like me and love the combination of chocolate and cherries, then do yourself a favor, and make these brownie bites!  The dense, chewy chocolate brownie base is topped with a sweet and tangy cherry cheesecake using yogurt instead of cream cheese.  The chia seeds help bind the ingredients together and add extra fiber and Omega 3’s.  Use Greek Yogurt for extra protein or non-dairy yogurt if you’re dairy sensitive, either way, you’re getting an extra dose of friendly gut bacteria to improve digestion.  I love baking with cherries because of their impressive antioxidant and anti-inflammatory compounds. Cherries are especially high in polyphenols, a large group of plant chemicals that help fight cellular damage, reduce inflammation, and promote overall health.  

Instructions:

Preheat the oven to 325 degrees and line 15 muffin tins with parchment paper. 

Mix all dry brownie ingredients together, then use a wire whisk or spoon to thoroughly incorporate the wet brownie ingredients until smooth batter is achieved and no lumps remain.  Let the dough rest for a few minutes before stirring again and then loading your tins.  Use a medium sized cookie scoop to evenly distribute the brownie batter into your parchment lined baking cups and smooth the tops.

Prepare the cheesecake topping by putting all ingredients except the Flour Swap into a high speed blender.  Blend until smooth then pour into a bowl and mix in the Flour swap until well incorporated.  Allow the cheesecake batter to rest for a few minutes then give it another stir before topping the brownie base with cheesecake batter and smoothing the tops.

Bake for about 35-40 minutes until done. Then remove from the oven and cool on a rack completely before transferring to the fridge to completely set overnight.   

Store covered in the fridge for up to 5 days or freeze for longer term storage.