Description
Loaded Brownie Cheesecake Cups are rich, gooey, and perfectly layered bite-sized treats combining fudgy brownie bites with creamy cheesecake. Easy to make and customizable, they offer individual portions ideal for parties or indulgent snacks, delivering a decadent mix of chocolate and tangy cheesecake flavors in every bite.
Ingredients
Brownie Base
- Brownie mix or homemade batter (enough to fill muffin cups halfway)
- Butter (quantity as per brownie recipe)
- Eggs (quantity as per brownie recipe)
Cheesecake Filling
- Cream cheese – 8 oz (room temperature)
- Granulated sugar – 1/2 cup
- Vanilla extract – 1 teaspoon
- Eggs – 2 (room temperature)
- Sour cream (optional) – 2 tablespoons
Optional Add-ins and Toppings
- Chocolate chips or chunks – 1/4 cup
- Chopped walnuts or pecans – 1/4 cup
- Fresh raspberries or blueberries (for swirl or garnish)
- Caramel sauce (for drizzling)
Instructions
- Prepare the Brownie Base: Mix your brownie batter according to package instructions or your homemade recipe. Grease a muffin tin or line with paper liners, then fill each cup about halfway with the brownie mixture. This forms the chewy, chocolate foundation of each cup.
- Make the Cheesecake Filling: In a mixing bowl, beat cream cheese until smooth. Add granulated sugar, vanilla extract, eggs, and optional sour cream. Mix just until combined and velvety, avoiding lumps or overmixing.
- Layer the Cheesecake Filling: Carefully spoon the cheesecake filling over the brownie base in each muffin cup, filling nearly to the top. For extra texture and flavor, sprinkle chocolate chips or nuts on top before baking.
- Bake to Perfection: Place the muffin tin in a preheated oven at 325°F (165°C) and bake for 20 to 25 minutes, or until the cheesecake layer is set but still slightly jiggly in the center. Let the cups cool completely before removing them from the tin.
- Chill and Serve: Refrigerate the loaded brownie cheesecake cups for at least two hours to firm up and deepen flavors. Serve chilled, optionally garnished with fresh berries, powdered sugar, or sauce drizzles.
Notes
- Use room temperature cream cheese and eggs for a smoother cheesecake filling without lumps.
- Do not overmix the batter or filling to prevent dense brownies or cracked cheesecake tops.
- Grease muffin tins well or use liners to ensure easy removal of cups.
- For a creamy cheesecake, bake in a water bath by placing the muffin tin inside a larger pan with hot water to prevent cracking.
- Allow cups to cool completely before refrigerating to avoid sogginess.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: brownie cheesecake cups, layered dessert, bite-sized cheesecake, brownie cups, easy dessert, party dessert, gluten-free dessert
