Loaded Brownie Cheesecake Cup Recipe

Here’s a Loaded Brownie Cheesecake Cup recipe that brings together rich brownies, creamy cheesecake, and indulgent toppings — perfect for a decadent dessert!

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🍫 Loaded Brownie Cheesecake Cups

🧁 Yields: 12 cups

⏲️ Total Time: ~1 hour (plus chilling)

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Ingredients

For the Brownie Base:

• 1/2 cup (1 stick) unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/3 cup unsweetened cocoa powder

• 1/2 cup all-purpose flour

• 1/4 tsp salt

• 1/4 tsp baking powder

For the Cheesecake Layer:

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1 egg

• 1/2 tsp vanilla extract

Loaded Toppings (optional but awesome):

• Mini chocolate chips

• Chopped Oreos

• Crushed pretzels

• Caramel drizzle

• Chopped nuts (e.g. pecans or walnuts)

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Instructions

Step 1: Prepare the Brownie Base

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or spray with nonstick spray.

2. In a medium bowl, whisk together melted butter and sugar.

3. Add eggs and vanilla, whisk until smooth.

4. Mix in cocoa powder, flour, salt, and baking powder until combined.

5. Spoon about 1 to 1.5 tablespoons of brownie batter into each muffin cup. Smooth the tops.

Step 2: Make the Cheesecake Layer

1. In another bowl, beat the cream cheese until creamy.

2. Add sugar, egg, and vanilla. Mix until smooth and fluffy.

3. Spoon cheesecake batter over brownie layer (about 1 heaping tablespoon per cup).

Step 3: Load Them Up

1. Top with your favorite goodies: sprinkle chocolate chips, Oreos, pretzels, or nuts.

2. Gently press toppings into the cheesecake layer.

Step 4: Bake

1. Bake for 20–25 minutes, or until cheesecake is set and edges of brownies look firm.

2. Cool in the pan for 10–15 minutes, then transfer to a wire rack.

3. Refrigerate for at least 2 hours to set fully.

Step 5: Serve

Drizzle with caramel or chocolate syrup just before serving if desired.

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💡 Tips

• Want a fudgier brownie? Use dark cocoa and slightly underbake.

• Add a pinch of espresso powder to the brownie batter for extra depth.

• Store in an airtight container in the fridge for up to 5 days.