Description
Loaded Brownie Cheesecake Cups are rich, individual treats layered with fudgy brownie, creamy cheesecake, and fun customizable toppings like chocolate chips, caramel, or cookies. They’re perfect for parties or a decadent personal dessert.
Ingredients
- For the brownie base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup chocolate chips (optional)
- For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- For topping:
- Mini chocolate chips
- Crushed Oreos or cookies
- Caramel sauce
- Chopped nuts (optional)
- Whipped cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- For the brownie base, whisk together melted butter, sugar, eggs, and vanilla until smooth.
- Stir in cocoa powder, flour, salt, and chocolate chips if using.
- Spoon brownie batter into each liner, filling about halfway.
- In another bowl, beat cream cheese, sugar, egg, and vanilla until creamy.
- Spoon cheesecake mixture on top of brownie batter in each cup.
- Top with desired toppings: mini chips, cookies, caramel, nuts, etc.
- Bake for 20–25 minutes, until cheesecake is set and brownie is firm.
- Cool completely, then chill in the fridge for at least 1 hour before serving.
Notes
- Use boxed brownie mix to save time.
- Add fruit jam or swirl raspberry puree into cheesecake for a fruity twist.
- Swap chocolate chips for peanut butter chips or candy pieces.
- Skip paper liners with well-greased tins, but liners help with structure and cleanup.
- Best served chilled but can be brought to room temp for a softer texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
