Orange Cheesecake Brownie Cupcakes

Orange Cheesecake Brownie Cupcakes

I LOVE brownies and I LOVE cheesecake…putting the two together is absolute heaven.  These little gems are SO tasty and fairly easy to make.  I have made them with both regular sugar and Swerve (erythritol) and they have turned out great both ways.  They also work nicely in a mini-muffin cup for an even smaller bite-sized treat.  I have not tried them in anything but the silicone liners though so I’m not sure how they’d do in a paper liner…I think they have enough fat in them that they would slip right out but I can’t say for sure.  I hope you enjoy them as much as I did!

Ingredients

Orange Cheesecake Layer:
  • 1 Tbsp. orange zest
  • 8 oz cream cheese, softened
  • 1/4 cup powdered Swerve Sweetener or your favorite sweetener (or powdered sugar 1:1 swap)
  • 1 large egg
  • 1 tsp. orange flavor extract
Brownie Layer:
  • 8 Tbsp. butter
  • 1/2 cup coconut oil, melted
  • 1 cup cocoa powder
  • 3/4 cup Swerve Sweetener or your favorite sweetener (or granulated sugar 1:1 swap)
  • 1/2 tsp vanilla extract
  • 5 large eggs

Instructions

  1. Preheat oven to 350° F and set 16 silicone muffin cups on a large baking sheet.
  2. For the cheesecake layer, in a large bowl, beat cream cheese and powdered erythritol (or sugar) until smooth. Beat in egg until well combined.  Add orange zest and orange flavor extract and beat until smooth and well mixed. Set aside.
  3. For the brownie layer, in a medium sauce pan, melt butter and coconut oil over low heat, add cocoa powder and stir until smooth. Stir in erythritol (or sugar) and vanilla extract. Let cool 10 minutes.
  4. Beat in eggs, one at a time, until well combined.
  5. Spoon 2 Tbsp. of brownie batter into the bottom of each muffin cup.
  6. Spoon 1 Tbsp. cheesecake mixture over top and use a toothpick to swirl layers together, bringing some of the brownie mixture to the surface.
  7. Bake 20 minutes, or until sides are set and the middle is just barely jiggling. Remove from oven and let cool 20 minutes, then refrigerate until set, about 2 hours.

Orange Cheesecake Brownie Cupcakes 2

This recipe is an adapted from All Day I Dream About Food’s Raspberry Cheesecake Swirl Brownies.

Shared at:

Gluten Free Tuesday, 5 Ingredient Monday, Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Wednesday, Allergy Friendly Lunchbox Love, Allergy-Free Wednesday, Whole Food Wednesday, Gluten-Free Fridays, Wednesday Extravaganza

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Comments

  1. Charlotte Moore says:

    Wow!!! This has no flour??? Then it would be GF.

  2. Woah, oh my! These are amazing!

  3. These look soooooo good! I cant wait to make them. Thanks for the wonderful recipe.

  4. Yum, great way to adapt my recipe. Thanks for the shout-out!

  5. It’s Carolyn again. Can I give you a little blogging tip? You need to re-label your images. I just went to pin this and got IMG#. You will be pinned more (and hence get more traffic) if you rename the file so that it says what the recipe is. Since you are on WordPress, you should also be using the alt text for your images, saying what is in the photo. That will help immensely for Google Image search and drive more traffic too. :)

  6. OK, these look dangerous and heavenly! I will have to try because I too love brownies and cheesecake!

  7. These cheesecake/brownies combo look soooooo tempting! Beautifully done!

  8. These cheesecake/brownies combo look soooooo tempting! Beautifully done!

  9. These looks delicious. Can’t wait to try with orange essential oils!

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