Loaded Brownie Cheesecake Cup – A Chocolate Lover’s Dream!

When I want a dessert that’s rich, creamy, and completely over-the-top, I make these loaded brownie cheesecake cups. With a fudgy brownie base, a layer of smooth cheesecake, and all the chocolatey toppings I can dream up, these single-serve treats are pure indulgence in every bite.

Why You’ll Love This Recipe

I love how these brownie cheesecake cups bring together two of my favorite desserts in one. The brownie base is dense and gooey, the cheesecake layer is silky and smooth, and the toppings add a satisfying crunch or extra richness. Because they’re made in individual portions, they’re easy to serve at parties or keep in the fridge for personal treats. No slicing or sharing required—just grab a spoon and dig in.

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

For the cheesecake layer:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Egg yolk

Toppings (choose your favorites):

• Chocolate chips or ganache

• Crushed cookies

• Mini marshmallows

• Chopped nuts

• Whipped cream

• Caramel drizzle

Directions

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

2. In a bowl, I mix melted butter, sugar, eggs, and vanilla until smooth, then stir in the cocoa powder, flour, and salt until just combined.

3. I spoon a heaping tablespoon of brownie batter into each liner and flatten it gently.

4. In another bowl, I beat the cream cheese with powdered sugar, egg yolk, and vanilla until creamy.

5. I add a spoonful of the cheesecake mixture over the brownie batter in each cup.

6. I bake for 18–22 minutes, until the centers are set and just slightly jiggly.

7. I let them cool completely, then chill them in the fridge for at least 1 hour.

8. Once chilled, I top each cup with my favorite toppings—chocolate ganache, crushed cookies, or anything else I’m craving.

Servings and timing

This recipe makes 12 brownie cheesecake cups. It takes about 15 minutes to prep, 20 minutes to bake, and at least 1 hour to chill before serving.

Variations

• I sometimes swirl a bit of peanut butter or raspberry jam into the cheesecake layer before baking.

• For a mocha twist, I add a teaspoon of espresso powder to the brownie batter.

• I use caramel sauce, sea salt, or chopped candy bars to turn these into next-level treats.

• For a holiday version, I sprinkle crushed peppermint or cinnamon sugar on top.

Storage/reheating

I store these cups in the fridge in an airtight container for up to 4 days. They’re best served chilled, but I’ve also tried slightly warming them in the microwave for 10–15 seconds for a gooier brownie texture. I don’t freeze them—they’re freshest and creamiest when enjoyed within a few days.

FAQs

Can I use a boxed brownie mix?

Yes, I’ve used boxed mix in a pinch. I prepare it as directed and spoon it into the liners before adding the cheesecake layer.

Do I need to use liners?

I recommend them for easy removal and cleanup, especially since these cups are rich and sticky.

Can I make them ahead of time?

Absolutely. I often bake and chill them the night before, then decorate and serve the next day.

Are these more brownie or more cheesecake?

They’re a perfect balance—fudgy at the base with a creamy top. Each bite gives me the best of both worlds.

Can I use a mini muffin tin?

Yes, just reduce the baking time to 10–12 minutes and use a smaller amount of batter and filling per cup.

Conclusion

These loaded brownie cheesecake cups are every chocolate lover’s dream—fudgy, creamy, and topped with everything I love. Whether I’m making them for a party, a holiday, or just because I’m craving something decadent, they never disappoint. Once I started making them, they quickly became a favorite I always come back to.

Loaded Brownie Cheesecake Cup – A Chocolate Lover’s Dream!

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes (includes chilling)
• Yield: 12 brownie cheesecake cups
• Category: Dessert, Brownies, Cupcakes
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These loaded brownie cheesecake cups combine fudgy brownie bases with creamy cheesecake tops and irresistible chocolatey toppings. Rich, decadent, and perfectly portioned, they’re the ultimate dessert for chocolate lovers and perfect for parties, holidays, or an indulgent treat anytime.

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Ingredients

• Brownie Base:
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• Cheesecake Layer:
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 egg yolk
• ½ tsp vanilla extract
• Toppings (pick and choose):
• Chocolate chips or ganache
• Crushed cookies (Oreos, graham crackers)
• Mini marshmallows
• Chopped nuts
• Whipped cream
• Caramel drizzle
• Candy pieces or peppermint bits (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.

2. In a medium bowl, whisk melted butter, sugar, eggs, and vanilla until smooth.

3. Stir in cocoa powder, flour, and salt just until combined.

4. Spoon about 1 tbsp of brownie batter into each liner and flatten slightly.

5. In another bowl, beat cream cheese, powdered sugar, egg yolk, and vanilla until smooth.

6. Add a spoonful of cheesecake filling on top of each brownie base.

7. Bake for 18–22 minutes until centers are just set.

8. Let cool completely, then chill in the fridge for at least 1 hour.

9. Top with desired toppings and serve chilled.

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Notes

• For a gooey texture, microwave for 10 seconds before serving.
• Add espresso powder to brownie batter for mocha flavor.
• Swirl in jam or peanut butter for a fun flavor twist.