These Loaded Brownie Cheesecake Cups are the ultimate indulgence — rich, fudgy brownie bottoms topped with creamy cheesecake and finished with all your favorite mix-ins. Each bite is a perfect balance of chocolate decadence and velvety cheesecake smoothness. They’re easy to make, perfectly portioned, and absolutely irresistible. I once made these with crushed Oreos and a drizzle of salted caramel on top — and they disappeared in minutes! Whether you’re baking for a party, a date night, or just craving something sweet and satisfying, these brownie cheesecake cups will become your new go-to dessert.
Why You’ll Love This Recipe
These mini cheesecakes bring the best of both worlds: chewy brownie and creamy cheesecake in one handheld treat. They’re rich, loaded with flavor, and endlessly customizable with your favorite toppings — from crushed cookies to candies or chocolate drizzle. The individual servings make them great for entertaining, and because they’re baked in muffin tins, cleanup is simple. You’ll love how the brownie base stays fudgy while the cheesecake layer remains light and silky — a match made in dessert heaven.
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Loaded Brownie Cheesecake Cups – Rich, Creamy, and Decadent
- Total Time: 40 mins
- Yield: 12 brownie cheesecake cups
- Diet: Vegetarian
Description
These Loaded Brownie Cheesecake Cups are decadent mini desserts featuring a fudgy brownie base topped with creamy cheesecake, rich chocolate ganache, and your favorite toppings. Perfect for parties, holidays, or whenever you crave a bite-sized indulgence!
Ingredients
- 1 box brownie mix (plus ingredients listed on box)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/4 cup chopped nuts, candy bits, or crushed cookies (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray with nonstick spray.
- Prepare the brownie batter according to package instructions.
- Spoon about 1 1/2 tablespoons of brownie batter into each muffin cup and bake for 10 minutes. Remove from oven and gently press the centers down with a spoon to create a small well.
- In a medium bowl, beat cream cheese, sugar, egg, vanilla, and sour cream until smooth and creamy.
- Fill each brownie cup with about 1 tablespoon of cheesecake mixture.
- Return to oven and bake for 12–14 minutes, or until the cheesecake is set but still slightly jiggly in the center. Cool completely.
- For the ganache: Heat heavy cream in a small saucepan or microwave until just simmering. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
- Spoon or drizzle the ganache over each cooled cheesecake cup.
- Top with chopped nuts, candy bits, or crushed cookies. Chill for at least 1 hour before serving.
Notes
- Use homemade brownie batter if preferred for a richer flavor.
- Try topping with mini marshmallows, caramel drizzle, or fresh berries for variation.
- These cups can be made a day in advance and stored in the fridge.
- For a gluten-free option, use a gluten-free brownie mix.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brownie Layer:
Butter – Melted for richness and that signature fudgy texture.
Sugar – Sweetens the brownies and gives them a slightly crisp edge.
Cocoa Powder – The key to deep, chocolatey flavor.
All-Purpose Flour – Helps structure the brownie without making it cakey.
Eggs – Bind the batter and add richness.
Vanilla Extract – Brings warmth and enhances the chocolate flavor.
Salt – Balances sweetness and deepens flavor.
For the Cheesecake Layer:
Cream Cheese – Softened to ensure a smooth, creamy filling.
Sugar – Sweetens the cheesecake layer just enough to complement the brownie base.
Egg – Adds structure to the cheesecake so it sets perfectly.
Vanilla Extract – Rounds out the creamy flavor with a hint of warmth.
Toppings (Optional but Highly Recommended):
Crushed Oreos, mini chocolate chips, caramel drizzle, chopped nuts, or candy pieces — anything you love!
Directions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Make the Brownie Base
In a bowl, whisk together melted butter, sugar, and cocoa powder until smooth. Add the eggs and vanilla extract, mixing until combined. Gently fold in flour and salt until a thick batter forms.
Spoon about 1 ½ tablespoons of brownie batter into each muffin cup, spreading it evenly to form the base. Bake for 8–10 minutes until the edges are set but the centers are slightly soft.
Make the Cheesecake Layer
While the brownies bake, beat cream cheese and sugar together until smooth. Add the egg and vanilla extract, mixing until fully incorporated and creamy.
Remove the brownie cups from the oven and spoon about 1 tablespoon of cheesecake batter over each partially baked brownie base. Smooth the tops gently.
Return the pan to the oven and bake for 15–18 minutes, or until the cheesecake is set and just slightly wobbly in the center.
Let the cups cool in the pan for 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 1 hour before adding toppings.
Top with crushed cookies, caramel drizzle, chocolate chips, or candy pieces before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 12 brownie cheesecake cups.
Preparation time: 15 minutes
Cooking time: 25–28 minutes
Chilling time: 1 hour
Total time: About 1 hour 45 minutes
Storage/reheating
Store in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature for the best texture. These cups also freeze well — wrap each individually and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.
Variations and Customizations
Salted Caramel Delight
Top with a drizzle of salted caramel and a pinch of flaky sea salt for a gourmet touch.
Oreo Explosion
Fold crushed Oreos into both the brownie batter and cheesecake mixture.
Peanut Butter Swirl
Swirl a spoonful of peanut butter into the cheesecake layer before baking.
S’mores Cups
Add mini marshmallows and crushed graham crackers on top for a campfire-inspired treat.
Mocha Magic
Mix a teaspoon of instant espresso powder into the brownie batter for a coffee-chocolate twist.
Berry Bliss
Top with raspberry or strawberry sauce for a fresh, fruity contrast.
Nutty Crunch
Add chopped pecans, walnuts, or almonds for texture and extra richness.
Mint Chocolate
Add peppermint extract to the cheesecake layer and top with crushed mint candies.
Chocolate Lover’s Dream
Finish with chocolate ganache or hot fudge for an ultra-decadent dessert.
Vegan Version
Use vegan butter, plant-based cream cheese, and flax eggs to create a dairy-free and egg-free variation.
FAQs
Can I make these without liners?
Yes, but grease the muffin tin generously to prevent sticking.
Can I use boxed brownie mix?
Absolutely — use enough batter to fill each cup about one-third of the way.
How do I know when the cheesecake layer is done?
It should look set with a slight jiggle in the center; it will firm up as it cools.
Can I make these ahead of time?
Yes, they’re perfect for making 1–2 days in advance. Store chilled until serving.
Can I use chocolate chips instead of cocoa powder?
You can melt ½ cup of chocolate chips with the butter for a fudgier base.
How do I keep the cheesecake smooth?
Make sure the cream cheese is fully softened before mixing.
Can I make a large version instead of cups?
Yes, bake in an 8×8-inch pan for about 35–40 minutes.
How long should they chill?
At least 1 hour, but overnight chilling gives the best flavor.
Can I freeze these?
Yes, wrap tightly and freeze for up to 2 months.
How do I serve them?
Serve chilled with your favorite toppings or a dollop of whipped cream.
Conclusion
These Loaded Brownie Cheesecake Cups are pure dessert bliss — combining the fudgy richness of brownies with the creamy smoothness of cheesecake. They’re simple to make, beautifully portioned, and endlessly customizable. Whether you load them up with caramel, cookies, or chocolate chips, each bite delivers the perfect harmony of flavors and textures. Perfect for parties, holidays, or late-night cravings, these mini desserts will steal the spotlight every time.
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