Imagine the perfect marriage of two beloved desserts: rich, fudgy brownies and smooth, creamy cheesecake. Now picture them in a convenient, perfectly portioned cup that delivers the ultimate dessert experience in every bite. That’s exactly what you’ll get with these Loaded Brownie Cheesecake Cups!
These delightful treats feature a chocolatey brownie base topped with a velvety cheesecake layer and crowned with an assortment of indulgent toppings like chocolate chips, cookie crumbles, and a drizzle of caramel. They’re impressive enough for special occasions yet simple enough to make when you’re craving something extraordinary.
Whether you’re an experienced baker or just starting out, this recipe strikes the perfect balance between ease and elegance. The individual portions eliminate the need for slicing and serving a full cheesecake, making them ideal for parties, potlucks, or gift-giving. Plus, they can be made ahead of time, allowing you to focus on enjoying your event rather than last-minute dessert preparation.
Get ready to wow your family and friends with these irresistible Loaded Brownie Cheesecake Cups – a dessert that’s bound to become a requested favorite at every gathering!
Why You’ll Love This Recipe
These Loaded Brownie Cheesecake Cups combine two beloved desserts into one irresistible treat. The fudgy brownie base creates the perfect foundation for the creamy cheesecake layer, giving you the best of both worlds in every bite. They’re perfectly portioned for individual servings, making them ideal for parties, gatherings, or whenever you need a special sweet treat. The simplicity of making them in a muffin tin means no worrying about slicing a full cheesecake, and they look absolutely stunning with minimal effort.
Ingredients
- 1 box brownie mix, plus ingredients called for on the box
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup mini chocolate chips
- 1/4 cup crushed Oreo cookies
- 1/4 cup chopped nuts (optional)
- Caramel sauce for drizzling
Directions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with non-stick cooking spray.
- Prepare the brownie mix according to package directions.
- Fill each muffin cup about 1/3 full with brownie batter.
- Bake for 10-12 minutes, until just set but not fully baked.
- While the brownie base is baking, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until combined.
- Remove brownie bases from the oven and reduce temperature to 325°F (165°C).
- Pour cheesecake mixture over each partially baked brownie, filling each cup about 3/4 full.
- Sprinkle with mini chocolate chips, crushed Oreos, and chopped nuts if using.
- Bake for 15-18 minutes, until cheesecake is mostly set but still slightly jiggly in the center.
- Cool completely in the pan, then refrigerate for at least 2 hours or overnight.
- Before serving, drizzle with caramel sauce.
Servings and Timing
- Yields: 12 cheesecake cups
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling/Chilling Time: 2+ hours
- Total Time: 3 hours (including chilling)
Variations
- Peanut Butter Lover’s: Swirl 1/4 cup warmed peanut butter into the cheesecake mixture and top with chopped Reese’s cups
- Mint Chocolate: Add 1/2 tsp mint extract to the cheesecake mixture and top with Andes mints pieces
- Raspberry Swirl: Swirl 2 tablespoons of raspberry jam into each cheesecake before baking
- S’mores: Top with mini marshmallows, graham cracker pieces, and extra chocolate chips
- Birthday Cake: Mix rainbow sprinkles into the cheesecake batter and top with more sprinkles
Storage and Reheating
- Store in an airtight container in the refrigerator for up to 5 days.
- These cheesecake cups can be frozen for up to 3 months. Wrap each cup individually in plastic wrap, then place in a freezer bag.
- Thaw overnight in the refrigerator before serving.
- These are best enjoyed cold and do not require reheating.
FAQs
Can I make these without the brownie base? Yes, you can use crushed cookies mixed with melted butter for a traditional cheesecake crust instead.
Why did my cheesecake cups crack? Cheesecakes can crack if they’re overbaked or cooled too quickly. Make sure to bake just until set and allow them to cool gradually.
Can I use light cream cheese? Yes, though the texture won’t be quite as rich. Avoid fat-free cream cheese as it doesn’t produce the same creamy results.
How do I know when they’re done baking? The centers should be slightly jiggly but not liquid. They’ll continue to set as they cool.
Can I make these in a mini muffin tin for bite-sized treats? Absolutely! Reduce the baking time to about 7-8 minutes for the brownie base and 10-12 minutes for the cheesecake layer.
Conclusion
These Loaded Brownie Cheesecake Cups bring together the decadence of fudgy brownies with the smooth luxury of cheesecake in one perfect portion-controlled dessert. They’re guaranteed to be a hit at any gathering, and their versatility means you can customize them to suit any occasion or preference. With the perfect balance of textures and flavors, these little treats will quickly become a staple in your dessert rotation!
Loaded Brownie Cheesecake Cups
Equipment
- Muffin Tin (12-cup)
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Oven
Ingredients
Brownie Base
- 1 box brownie mix plus ingredients called for on the box
Cheesecake Layer
- 16 oz cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Toppings
- 1/4 cup mini chocolate chips
- 1/4 cup crushed Oreo cookies
- 1/4 cup chopped nuts optional
- caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with non-stick cooking spray.
- Prepare the brownie mix according to package directions.
- Fill each muffin cup about 1/3 full with brownie batter.
- Bake for 10-12 minutes, until just set but not fully baked.
- While the brownie base is baking, beat the cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until combined.
- Remove brownie bases from the oven and reduce temperature to 325°F (165°C).
- Pour cheesecake mixture over each partially baked brownie, filling each cup about 3/4 full.
- Sprinkle with mini chocolate chips, crushed Oreos, and chopped nuts if using.
- Bake for 15-18 minutes, until cheesecake is mostly set but slightly jiggly in the center.
- Cool completely in the pan, then refrigerate for at least 2 hours or overnight.
- Before serving, drizzle with caramel sauce.