Loaded Brownie Cheesecake Cups Recipe

Introduction

Indulge in the perfect marriage of rich brownie and creamy cheesecake with these Loaded Brownie Cheesecake Cups. Ideal for parties or a special treat, they offer layers of decadent flavors in a convenient, single-serving size.

Ingredients

• 1 cup brownie mix
• 2 tablespoons vegetable oil
• 1 large egg (for brownie batter)
• 1/4 cup water
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg (for cheesecake layer)
• 1/4 cup sour cream
• 1/2 cup mini chocolate chips
• 1/4 cup crushed nuts (optional)
• Whipped cream, for topping
• Chocolate syrup, for drizzling

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a mixing bowl, combine the brownie mix, vegetable oil, one egg, and water. Stir until well combined.
3. Step 3: Divide the brownie batter evenly among the cupcake liners, filling each about halfway. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and let cool slightly.
4. Step 4: In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar, vanilla extract, and the remaining egg, mixing until well combined. Stir in the sour cream and mini chocolate chips.
5. Step 5: Spoon the cheesecake mixture over the cooled brownie bases in the cupcake liners, filling each almost to the top.
6. Step 6: Bake for an additional 15-18 minutes, or until the cheesecake is set and slightly puffed. Remove from the oven and let cool completely in the pan.
7. Step 7: Once cooled, refrigerate the cheesecake cups for at least 2 hours to set.
8. Step 8: Before serving, top each cup with whipped cream, a drizzle of chocolate syrup, and crushed nuts if desired.

Tips & Variations

• Use your favorite brownie mix or make a homemade batter for a personalized touch.
• Swap mini chocolate chips with white chocolate or chopped dark chocolate for a flavor twist.
• For a nut-free version, omit the crushed nuts and use allergy-friendly toppings.
• Allow the cheesecake layer to come to room temperature before mixing to ensure a smooth texture.

Storage

Store the loaded brownie cheesecake cups in an airtight container in the refrigerator for up to 3 days. Reheat slightly in a microwave if desired, but they are best enjoyed chilled. Avoid freezing, as it may affect the creamy texture of the cheesecake layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, prepare the cups completely and refrigerate for up to 3 days before serving. This makes them an excellent make-ahead dessert.

Can I use a different type of cream cheese?

For best results, use full-fat cream cheese softened to room temperature. Reduced-fat versions may alter the texture and flavor of the cheesecake layer.

Loaded Brownie Cheesecake Cups Recipe

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★★★★★

4.5 from 75 reviews

• Author: Charlotte
• Total Time: 2 hours 45 minutes
• Yield: 12 cheesecake cups 1x

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Description

These Loaded Brownie Cheesecake Cups combine rich, fudgy brownie bases topped with creamy, chocolate-studded cheesecake layers. Individually portioned and topped with whipped cream, chocolate syrup, and optional crushed nuts, these decadent treats are perfect for parties or indulgent desserts.

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Ingredients

Scale 1x2x3x

Brownie Base

• 1 cup brownie mix
• 2 tablespoons vegetable oil
• 1 large egg
• 1/4 cup water

Cheesecake Topping

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 cup sour cream
• 1/2 cup mini chocolate chips

Toppings

• Whipped cream, for topping
• Chocolate syrup, for drizzling
• 1/4 cup crushed nuts (optional)

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Prepare Brownie Batter: In a mixing bowl, combine the brownie mix, vegetable oil, egg, and water. Stir until the batter is smooth and well combined.
3. Bake Brownie Bases: Divide the brownie batter evenly among the cupcake liners, filling each about halfway. Bake for 10-12 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from the oven and allow cooling slightly.
4. Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add granulated sugar, vanilla extract, and egg, mixing thoroughly. Stir in sour cream and mini chocolate chips until evenly distributed.
5. Assemble Cheesecake Cups: Spoon the cheesecake mixture over the cooled brownie bases in the liners, filling almost to the top.
6. Bake Cheesecake Cups: Return the tin to the oven and bake for an additional 15-18 minutes, or until the cheesecake is set and lightly puffed. Remove from the oven and cool completely in the pan.
7. Chill: Refrigerate the cups for at least 2 hours to fully set the cheesecake layer.
8. Serve and Garnish: Before serving, top each cheesecake cup with whipped cream, drizzle with chocolate syrup, and sprinkle with crushed nuts if desired.

Notes

• Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
• Use cupcake liners to make removal and serving easier.
• Chocolate chips add texture and extra chocolate flavor to the cheesecake layer.
• Crushed nuts are optional but add a pleasant crunch and contrast.
• Refrigerate well to allow cheesecake to set properly for best results.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brownie cheesecake cups, individual cheesecake desserts, mini cheesecakes, baked cheesecake, chocolate desserts