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Cute little Neapolitan Brownie Cheesecake Bites are made up of brown/white/pink layers. Perfect for entertaining, and whimsical as all get-out!
As a kid, I used to LOVE when my Mum would get Neapolitan ice-cream. I wasn’t into the chocolate part, and thought vanilla was just okay, but the creamy strawberry, ohhhhh.
Now, of course, I am an equal opportunity ice-cream eater.
None of it is safe from me.
Neapolitan Brownie Cheesecake Bites
I made these little lovelies – as inspired by the ice-cream, but these are just so much more fun to eat!
Great for holiday entertaining, right?
First up there’s a decadent, fudge-y brownie base layer. Then, a creamy vanilla cheesecake layer. Topped off with a sweet and fruity frosting, made with strawberry jam.
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Need more cheesecake recipes? Of course you do!
Cute little Neapolitan inspired desserts made up of brown/white/pink layers. Perfect for entertaining, and whimsical as all get-out!
- 1 box brownie mix (plus ingredients to make the batter)
- 1 lb cream cheese
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup granulated sugar
Preheat oven to 350F
Make the brownie batter according to package directions.
In a mini cheesecake pan, add about 2 Tbs of batter to each well. Tap pan on counter to make the batter settle evenly.
Bake for 12 minutes, or until the brownie layer is firm/cooked.
Remove from oven, and press down lightly to flatten the brownie layer
Let cool for 15 minutes
Beat together the cream cheese, vanilla, sugar and eggs until well combined.
Drop spoonfuls of the cheese mix over the top of the flattened brownie layer.
Bake for 15-20 minutes or until cheesecake layer is set.
Remove from oven and allow to cool completely.
Beat butter and strawberry jam together, then add in the powdered sugar, 1 cup at a time.
Add the food coloring, and beat until the frosting is all the same color.
Spread frosting over the cheesecakes, and allow to cool completely in the refrigerator.
Remove from pan, and serve.
I use 2 cheesecake pans, each with 12 wells. You'll need to do a couple of batches to use up all the batter. OR, you can make 12 minis, and then use the rest of the batter/cheesecake/frosting and bake in an 8x8 pan. Adjust cooking times to suit.