Nibbles Cheesecake Brownie Bites Recipe By Tasty

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COOKIES & CREAM BROWNIE CHEESECAKE BARS RECIPE BY TASTY

Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, chocolate sandwich cookies

Provided by Alvin Zhou

Categories     Desserts

Yield 10 servings

Number Of Ingredients 6



Cookies & Cream Brownie Cheesecake Bars Recipe by Tasty image

Steps:

  • Prepare the brownie mix in a bowl.
  • In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
  • Add the egg and vanilla, stirring until evenly combined.
  • Spread the brownie batter in an even layer on the bottom of the pan.
  • Preheat oven to 325°F (165°C) and grease a 9x13 (23x33 cm) baking pan.
  • Place 24 of the sandwich cookies in a single layer on top of the brownie batter. To fill in the edges, cut 6 of the cookies in half and nudge those in.
  • Pour the cheesecake batter on top, spreading it evenly over the cookies.
  • Crush the remaining 6 cookies and sprinkle on top of the cheesecake batter.
  • Bake for about 45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly.
  • Cool and chill for at least 2 hours.
  • Slice and serve!
  • Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 59 grams, Fat 34 grams, Fiber 1 gram, Protein 9 grams, Sugar 44 grams

1 box brownie mix, prepared according to package instructions
24 oz cream cheese, softened
¾ cup sugar
2 eggs, beaten
1 tablespoon vanilla extract
36 chocolate sandwich cookies

MINT CHOCOLATE CHIP CHEESECAKE BROWNIE CUPS RECIPE BY TASTY

Here's what you need: cream cheese, sugar, egg, mint extract, green food coloring, mini chocolate chips, flour, sugar, dark cocoa powder, baking soda, butter, eggs

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 12



Mint Chocolate Chip Cheesecake Brownie Cups Recipe by Tasty image

Steps:

  • Preheat oven to 350°F (180°C)
  • For the cheesecake, in a bowl, beat the cream cheese until smooth.
  • Add sugar, egg, mint extract, and food coloring, and beat until smooth.
  • Fold in the chocolate chips. Set aside.
  • For the brownie, in a separate bowl, whisk the dry ingredients until combined.
  • Add the butter and eggs, and beat until smooth.
  • To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
  • Bake 25 - 30 min.
  • Enjoy!

Nutrition Facts : Calories 317 calories, Carbohydrate 29 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, Sugar 21 grams

8 oz cream cheese, softened
¼ cup sugar
1 egg
½ teaspoon mint extract
4 drops green food coloring
1 cup mini chocolate chips
½ cup flour
1 cup sugar
⅓ cup dark cocoa powder
½ teaspoon baking soda
½ cup butter, melted
2 eggs

NIBBLES CHEESECAKE BROWNIE BITES RECIPE BY TASTY

Here's what you need: brown sugar, butter, dark chocolate, eggs, plain flour, McVitie's Milk Chocolate Nibble, cream cheese, sugar, eggs, vanilla extract, McVitie's Milk Chocolate Nibble

Provided by Jordan Ballantine

Categories     Desserts

Yield 6 servings

Number Of Ingredients 11



Nibbles Cheesecake Brownie Bites Recipe by Tasty image

Steps:

  • Preheat the oven to 160°C (325°F).
  • Melt the sugar and butter together in a pan on a low-medium heat.
  • Turn off the heat and stir in the chocolate until melted.
  • Stir in the eggs and then the flour.
  • Stir in a bag of McVitie's Nibbles.
  • Pour the mixture into a 20 cm (8-inch) square brownie tray and bake for 10-15 minutes until the top is just beginning to set.
  • While these are cooking, make the cheesecake topping. Whisk together the cream cheese and sugar.
  • Whisk in the eggs and vanilla extract.
  • Pour this mixture on top of the part-baked brownies.
  • Top with another bag of McVitie's Nibbles. Bake for another 30-35 minutes.
  • Allow to cool in the fridge for at least 2 hours, then chop into bites.
  • Enjoy!

Nutrition Facts : Calories 996 calories, Carbohydrate 82 grams, Fat 69 grams, Fiber 2 grams, Protein 14 grams, Sugar 72 grams

½ cup brown sugar
½ cup butter
⅔ cup dark chocolate, chopped
2 eggs
2 tablespoons plain flour
¾ cup McVitie's Milk Chocolate Nibble, 1 bag
2 ⅔ cups cream cheese
⅔ cup sugar
2 eggs
1 tablespoon vanilla extract
¾ cup McVitie's Milk Chocolate Nibble, 1 bag

NO-BAKE BROWNIE CHEESECAKE RECIPE BY TASTY

This cheesecake could not be easier - you don't even have to turn on your oven, making it perfect for those hot summer nights. It all starts with a box of brownie mix that gets folded into whipped cream cheese, a little sour cream, and some sugar. If you're worried about consuming raw flour, don't fret! We heat the brownie mix to kill any harmful bacteria and make it safe to eat.

Provided by Katie Aubin

Categories     Desserts

Time 20m

Yield 8 servings

Number Of Ingredients 9



No-Bake Brownie Cheesecake Recipe by Tasty image

Steps:

  • Add 24 chocolate sandwich cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a large bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
  • Transfer the crust mixture to a 9-inch springform pan and firmly pat down in an even layer.
  • Add the brownie mix to a large, heat-proof bowl. Microwave for 2 minutes, stirring every 30 seconds, until the internal temperature reaches 165°F (75°C). This will help kill any harmful bacteria. Set aside.
  • Add the cream cheese to a separate large bowl and beat with an electric hand mixer on medium-high speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the powdered sugar, vanilla, heavy cream, and sour cream and beat until the filling is smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • Gradually add the brownie mix and beat on low speed until fully incorporated and smooth, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Pour the filling over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until the filling is set.
  • Remove the cheesecake from the fridge, unwrap, and release the springform. Transfer to a serving plate and garnish with whipped cream and the 8 halved chocolate sandwich cookies.
  • Slice and serve. Leftover cheesecake will keep in the refrigerator for 2-3 days.
  • Enjoy!

Nutrition Facts : Calories 709 calories, Carbohydrate 67 grams, Fat 46 grams, Fiber 1 gram, Protein 9 grams, Sugar 50 grams

24 chocolate sandwich cookies, plus 8, halved, divided
½ stick unsalted butter, melted
1 box brownie mix
24 oz cream cheese, softened
½ cup powdered sugar
1 tablespoon vanilla extract
¼ cup heavy cream, room temperature
½ cup sour cream, room temperature
whipped cream, for garnish

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