Description
Loaded Brownie Cheesecake Cups combine the best of two beloved desserts: brownies and cheesecake. These indulgent treats offer a rich, fudgy brownie base topped with a smooth, creamy cheesecake layer, and then the fun begins with delicious toppings like chocolate chips, cookie crumbles, and caramel drizzle. Perfect for any special occasion, party, or even when you just want to indulge yourself, these cups promise to spoil your taste buds and leave you wanting more.
Ingredients
½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
½ cup semi-sweet chocolate chips
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
Mini chocolate chips (for topping, optional)
Crushed Oreos or chocolate cookies (for topping, optional)
Chopped peanuts or walnuts (for topping, optional)
Caramel or chocolate drizzle (for topping, optional)
Whipped cream (for serving, optional)
Instructions
- Preheat oven to 350°F (175°C). Line a standard muffin tin with 12 paper cupcake liners.
- In a mixing bowl, whisk together melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, and salt until smooth. Fold in chocolate chips. Spoon about 1 heaping tablespoon of brownie batter into the bottom of each cupcake liner, pressing it slightly to form an even layer.
- In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla; beat until creamy and lump-free. Spoon about 1 tablespoon of cheesecake batter over the brownie base in each cup, smoothing the top.
- Sprinkle with your favorite toppings—mini chocolate chips, cookie crumbs, crushed nuts, or a drizzle of caramel.
- Bake for 25–30 minutes, or until the cheesecake layer is set and just slightly jiggly in the center. Remove from oven and allow to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- For best texture and flavor, chill the cups in the refrigerator for at least 1 hour before serving. They taste even better cold!
Notes
Flavored Cheesecake Layer: Add citrus zest, or swirl in fruit puree like raspberry or strawberry for a fruity twist.
Nutty Brownie Layer: Add chopped almonds, walnuts, or hazelnuts to the brownie base for an extra crunch.
Vegan Version: Swap out the dairy and eggs for plant-based alternatives like vegan cream cheese, almond milk, and flax eggs.
Storage: Store any leftover Loaded Brownie Cheesecake Cups in an airtight container in the refrigerator for up to 3–4 days.
Reheating: These cheesecake cups are best served cold, but if you prefer them slightly warm, reheat them in the microwave for 10–15 seconds.
Freezing: Wrap each cup in plastic wrap, then place them in an airtight container or freezer bag. Thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 250
- Sugar: 20g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
