Introduction
Loaded Brownie Cheesecake Cups combine the best of two beloved desserts: fudgy brownies and creamy cheesecake. These indulgent treats are baked in muffin tins, making them perfect for parties, potlucks, or portion-controlled indulgence. With layers of gooey brownie, silky cheesecake, and decadent toppings, they’re a dessert lover’s dream—rich, satisfying, and totally irresistible.
Ingredients
Brownie Layer:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
Toppings (Loaded Style – optional but delicious):
Mini chocolate chips
Chopped Oreos or cookies
Crushed pretzels
Caramel or chocolate drizzle
Chopped nuts (optional)
Instructions
Preheat Oven & Prep Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
Make Brownie Batter:
In a bowl, mix melted butter, sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, salt, and baking powder until combined. Spoon about 1 to 1.5 tablespoons of brownie batter into the bottom of each muffin cup.
Make Cheesecake Filling:
In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla and mix until fully blended.
Assemble the Cups:
Spoon about 1 tablespoon of cheesecake filling over each brownie layer. Gently spread to cover. Add toppings like mini chocolate chips, crushed Oreos, or drizzle caramel on top.
Bake:
Bake for 22–25 minutes, or until the cheesecake is set and slightly golden. Centers should not jiggle when gently shaken.
Cool & Chill:
Let cool completely at room temperature, then chill in the refrigerator for at least 2 hours for best texture.
Description
These Loaded Brownie Cheesecake Cups are rich, chocolatey, and creamy with layers of flavor and texture. The brownie base is dense and fudgy, while the cheesecake layer is smooth and slightly tangy. Toppings add a satisfying crunch or extra sweetness, making every bite a dessert explosion. Ideal for entertaining or treating yourself without baking a full cheesecake.
Tips
Room Temp Cream Cheese: Ensure cream cheese is soft for a smooth filling.
Don’t Overbake: Cheesecake should be just set, not browned or cracked.
Use a Cookie Scoop: For evenly portioned layers.
Chill Time Matters: Letting them chill fully improves texture and makes them easier to unwrap.
Variations
Peanut Butter Swirl: Add dollops of peanut butter to the cheesecake layer before baking.
Mint Chocolate: Use mint Oreos and a drop of peppermint extract in the cheesecake.
Salted Caramel: Add a caramel center between brownie and cheesecake for gooeyness.
Fruit Topping: Add a small spoon of raspberry or cherry jam before baking or drizzle on top after chilling.
Corrections
Too Gooey? Add 2–3 more minutes of baking, or let them cool longer before removing.
Cheesecake Cracked? Reduce baking time slightly or cool gradually in the oven with the door ajar.
Soggy Bottoms? Make sure to pre-bake the brownie layer for 5 minutes if your batter is very runny.
Enjoy
Serve your Loaded Brownie Cheesecake Cups chilled or at room temperature. They’re perfect for birthday parties, holiday trays, or when you just need a bite-sized piece of heaven. Every cup is loaded with flavor, texture, and pure indulgence.