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.
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)
Instructions
-
Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
-
In a medium bowl, whisk melted butter, sugar, eggs, and vanilla until smooth.
-
Stir in cocoa powder, flour, and salt just until combined.
-
Spoon about 1 tbsp of brownie batter into each liner and flatten slightly.
-
In another bowl, beat cream cheese, powdered sugar, egg yolk, and vanilla until smooth.
-
Add a spoonful of cheesecake filling on top of each brownie base.
-
Bake for 18–22 minutes until centers are just set.
-
Let cool completely, then chill in the fridge for at least 1 hour.
-
Top with desired toppings and serve chilled.
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.
