Loaded Brownie Cheesecake Cup

Loaded Brownie Cheesecake Cups are the ultimate indulgence in a single serving. These layered treats start with a rich, fudgy brownie base, topped with creamy cheesecake, and finished with all kinds of irresistible mix-ins like chocolate chips, caramel drizzle, and crushed cookies. I love making these when I want something decadent but easy to portion and serve—perfect for parties, special occasions, or just treating myself.

Why You’ll Love This Recipe

I love this recipe because it’s a mashup of two of my favorite desserts: brownies and cheesecake. Each cup is layered with flavor and texture—dense, gooey brownie on the bottom, smooth tangy cheesecake in the middle, and customizable toppings that make every bite fun. These are baked in muffin tins, so I don’t have to fuss with slicing, and the individual servings make them feel extra special (and hard to stop at just one).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie base:

• Unsalted butter (melted)

• Granulated sugar

• Eggs

• Vanilla extract

• Unsweetened cocoa powder

• All-purpose flour

• Salt

• Chocolate chips (optional)

For the cheesecake layer:

• Cream cheese (softened)

• Granulated sugar

• Egg

• Vanilla extract

For topping:

• Mini chocolate chips

• Crushed Oreos or cookies

• Caramel sauce

• Chopped nuts (optional)

• Whipped cream (optional)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. For the brownie base, I whisk together melted butter, sugar, eggs, and vanilla until smooth.

3. I stir in cocoa powder, flour, salt, and fold in some chocolate chips if I want extra richness.

4. I spoon a layer of brownie batter into the bottom of each muffin cup—about halfway full.

5. In a separate bowl, I beat the cream cheese, sugar, egg, and vanilla until creamy and lump-free.

6. I spoon the cheesecake mixture over the brownie batter in each cup.

7. I top each cup with mini chocolate chips, crushed cookies, or whatever toppings I’m using.

8. I bake for 20–25 minutes, or until the cheesecake is set and the brownie layer is just firm.

9. I cool the cups completely, then chill them in the fridge for at least 1 hour before serving.

Servings and timing

This recipe makes about 12 loaded brownie cheesecake cups. It takes around 20 minutes to prep, 25 minutes to bake, and at least 1 hour of chilling time. So I usually plan for about 2 hours from start to finish.

Variations

When I want a fruity twist, I swirl raspberry or strawberry jam into the cheesecake layer before baking. For a salted caramel version, I drizzle caramel sauce over the top and add a sprinkle of flaky sea salt. I’ve also used peanut butter chips or chopped peanut butter cups instead of chocolate chips for a more indulgent variation. These cups are easy to customize with whatever I have on hand.

Storage/reheating

I store them in an airtight container in the fridge for up to 5 days. They taste great cold, but if I want the brownie layer a little softer, I let them sit at room temperature for 15–20 minutes. I don’t usually reheat them, since the cheesecake layer is best served chilled.

FAQs

Can I use a boxed brownie mix for the base?

Yes, I’ve done it when I’m short on time. I just prepare the batter as instructed and use it as the bottom layer in each cup.

Do I need a water bath?

Nope. Since these are baked in muffin tins, there’s no need for a water bath. The cheesecake sets up beautifully on its own.

How do I know when they’re done baking?

I look for slightly puffed cheesecake tops and a set center that doesn’t jiggle. The brownie base should feel just firm to the touch.

Can I freeze these?

Yes, I freeze them once cooled and chilled. I wrap each one tightly and store them in a freezer-safe container. To thaw, I place them in the fridge overnight.

Can I make these without paper liners?

I can, but I make sure to grease the muffin tin really well. Liners make cleanup easier and help them hold their shape better.

Conclusion

Loaded Brownie Cheesecake Cups are the kind of dessert that checks all the boxes—rich, creamy, customizable, and perfectly portioned. I love how easy they are to throw together, and how impressive they look once topped and chilled. Whether I’m making them for a gathering or just keeping a batch in the fridge for when cravings hit, these never last long in my kitchen.