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Loaded Brownie Cheesecake Cup with chocolate drizzle and whipped cream

Loaded Brownie Cheesecake Cup: A Decadent Treat You’ll Want to Make Again and Again

  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes (including cooling)
  • Yield: 12 cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Loaded Brownie Cheesecake Cups combine a fudgy brownie base with a rich, creamy cheesecake topping and customizable garnishes. Perfect for parties, holidays, or anytime you need a show-stopping dessert in handheld form.


Ingredients

Scale
  • 1 cup Butter, melted
  • 2 cups Sugar
  • 4 Eggs
  • 1 cup All-purpose Flour
  • 1 cup Unsweetened Cocoa Powder
  • 1 teaspoon Vanilla Extract
  • 16 oz Cream Cheese, softened
  • 0.5 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • 0.5 cup Whipped Cream
  • 0.25 cup Chocolate Chips for garnish
  • 0.25 cup Crushed Nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line with parchment paper liners.
  2. In a large mixing bowl, whisk together melted butter and 2 cups of sugar until glossy and slightly grainy. Add eggs one at a time, whisking after each, then stir in 1 teaspoon vanilla extract.
  3. Sift in 1 cup all-purpose flour and 1 cup unsweetened cocoa powder. Fold gently until just combined.
  4. Divide brownie batter evenly among muffin cups, filling each about halfway.
  5. In a medium mixing bowl, beat softened cream cheese until smooth. Add 0.5 cup sugar, 1 teaspoon vanilla extract, and 2 eggs, mixing until creamy.
  6. Spoon cheesecake batter over brownie base in each cup to form two distinct layers.
  7. Bake for 25 minutes or until cheesecake tops are set and no longer jiggle in the center.
  8. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack. Let cool completely for at least 1 hour.
  9. Top each cup with whipped cream, chocolate chips, and crushed nuts or other toppings as desired.

Notes

  • Use a cookie scoop for evenly portioned brownie batter.
  • Allow cups to cool fully before removing to avoid cracking the cheesecake layer.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
  • For a gluten-free version, substitute with a 1:1 gluten-free flour blend.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 90mg

Keywords: Loaded Brownie Cheesecake Cup, brownie cheesecake cups, handheld desserts, party desserts, mini cheesecake brownie