Loaded Brownie Cheesecake Cups
Decadent and shareable brownie cheesecake cups made easily in a muffin tin.
Ingredients
Brownie Layer
- 1 batch Fudgy brownie batter You can use a boxed brownie mix if preferred.
Cheesecake Filling
- 8 oz Cream cheese, softened Use full fat for best flavor.
- 1/2 cup Sugar Regular white sugar works well.
- 1 large Egg This helps the cheesecake layer set.
- 1 tsp Vanilla extract Adds the classic cheesecake flavor.
- 1 pinch Salt Optional but enhances the flavor.
Toppings (optional)
- 1 splash Chocolate drizzle For added richness.
- 1/4 cup Mini chocolate chips Sprinkle on top for extra chocolate.
- 1/4 cup Chopped candy or cookie crumbs Great for texture and flavor.
Instructions
Prepare Brownie Layer
- Preheat the oven to 325–350°F (160–175°C), and prepare a muffin tin with paper liners.
- Spoon brownie batter into each liner, filling them about one to two tablespoons full.
Make Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add in the egg and vanilla extract, mixing gently until just combined.
Assemble and Bake
- Add a spoonful of cheesecake filling on top of the brownie batter in each cup.
- Using a toothpick or butter knife, gently swirl the brownie batter and cheesecake filling together, being careful not to over-swirl.
- Bake for 16-20 minutes or until the cheesecake looks set around the edges but still has a slight jiggle in the center.
- Allow them to cool in the pan for about 15 minutes before transferring to a wire rack.
Add Toppings
- Once cooled, drizzle with chocolate and sprinkle mini chocolate chips or your chosen toppings.
Notes
These cheesecake cups can be stored in the fridge for up to 4 days, or frozen for up to 2 months. Add fresh toppings right before serving to keep them fresh.