Loaded Brownie Cheesecake Cups (Printable View)
Fudgy brownie cups topped with creamy cheesecake filling and loaded with chocolate chips, nuts, crushed cookies, and colorful candy.
# Ingredient List:
→ Brownie Base
01 - 1/2 cup unsalted butter
02 - 3/4 cup granulated sugar
03 - 1/2 cup plus 1 tablespoon brown sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/2 teaspoon salt
→ Cheesecake Filling
09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
→ Loaded Toppings
13 - 1/3 cup mini chocolate chips
14 - 1/3 cup chopped pecans or walnuts
15 - 1/3 cup crushed Oreos
16 - 1/3 cup mini M&Ms
# How to Prepare:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - In a medium bowl, melt the butter. Whisk in granulated sugar and brown sugar until glossy and well combined. Add eggs and vanilla extract; mix until smooth.
03 - Sift cocoa powder, flour, and salt into the butter mixture. Stir gently until just combined—do not overmix to maintain fudgy texture.
04 - Divide brownie batter evenly among prepared muffin cups, using about 1 heaping tablespoon per cup.
05 - In a separate bowl, beat cream cheese until smooth and creamy. Add sugar, egg, and vanilla extract; beat until completely combined and lump-free.
06 - Spoon approximately 1 tablespoon of cheesecake mixture over each brownie base. Gently smooth tops with the back of a spoon.
07 - Sprinkle each cup generously with desired toppings, pressing lightly to adhere. Mix and match chocolate chips, nuts, crushed Oreos, and mini M&Ms.
08 - Bake for 22 to 25 minutes until cheesecake filling is set and brownie edges are firm. The centers should still be slightly moist.
09 - Let cups cool in the pan for 10 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 1 hour before serving for optimal texture.
# Expert Suggestions:
01 -
- You get two desserts in every single bite with zero compromise on texture
- The topping combinations are endless so they never feel repetitive
- They look impressive but come together faster than a full pan of brownies
02 -
- Overmixing the brownie batter makes them tough so stop as soon as the flour disappears
- Room temperature cream cheese is non negotiable unless you want tiny cheese lumps in your filling
- These continue cooking as they cool so pulling them out slightly underdone is better than overdone
03 -
- Use a cookie scoop for the brownie batter and cheesecake filling to keep portions consistent
- Rotate the muffin tin halfway through baking if your oven has hot spots