Grease and line mini cupcake molds. Preheat oven to 350 degrees F (180 degrees C).
Mix All-Purpose Flour (1/2 cup), Unsweetened Cocoa Powder (1 tablespoon), Baking Powder (1/8 teaspoon), Baking Soda (1/8 teaspoon), Powdered Confectioners Sugar (1/5 cup), and Salt (1 pinch) in a bowl.
Add Vegetable Oil (3 tablespoon), half of the Vanilla Extract (1 teaspoon), and Milk (3 tablespoon) and mix well to form a smooth batter. If the batter is too thick, add some more milk. Set aside.
In another bowl add Cream Cheese (1/4 cup), Sweetened Condensed Milk (1/4 cup), Corn Starch (1 tablespoon), the remaining Vanilla Extract (1 teaspoon), and Salt (1 pinch). Mix well.
In each mini cupcake mold, fill halfway with brownie batter.
Add the cheesecake mixture on top of the brownie batter. Bake for 20 minutes.
Let the bites cool for at least 2 hours, then sprinkle them with powdered sugar if desired.