Here’s a treat that brings together two of my favourite desserts: fudgy brownies and velvety cheesecake. These Loaded Brownie Cheesecake Cups deliver a rich chocolate base and a smooth cheesecake center — perfect for sharing or indulging solo.
Why You’ll Love This Recipe
I love how this recipe gives me the best of both worlds: the deep, chocolatey intensity of brownies and the creamy tang of cheesecake. The individual cup format makes serving easy, looks elegant, and means I don’t need to cut into a big pan. They’re perfect for parties, potlucks, or just when I want a little something special. Every bite is a delightful mix of fudgy, creamy, and sweet.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups fudgy brownies, crumbled
1½ cups cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
Directions
I preheat my oven to 350°F (175°C) and prepare a muffin tin by lightly greasing it or lining it with paper or silicone cups.
I crumble the brownies and press them firmly into the bottom of each muffin cup to form the base.
In a mixing bowl, I beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
I spoon the cheesecake mixture evenly over the brownie layer in each cup.
I bake the cups for about 20 to 25 minutes, or until the cheesecake layer is just set but still slightly soft in the center.
Once baked, I let them cool completely at room temperature, then refrigerate for at least an hour before serving.
Just before serving, I sometimes drizzle melted chocolate or caramel on top for an extra decadent touch.
Servings and Timing
This recipe makes about 6 servings. Prep time: 10 minutes Bake time: 20–25 minutes Cooling time: 60 minutes
Variations
I sometimes add a layer of caramel sauce or chocolate ganache on top before chilling for a richer finish.
To change the flavor, I replace the vanilla with almond or coffee extract.
I like to sprinkle crushed nuts or chocolate chips between the brownie and cheesecake layers for added texture.
For a festive twist, I top the cups with whipped cream and shaved chocolate once chilled.
Mini versions can be made using a mini muffin tin, reducing the baking time to around 12–15 minutes.
Storage/Reheating
I store the cheesecake cups in an airtight container in the refrigerator for up to 3 days.
If I want to serve them warm, I let them sit at room temperature for about 15 minutes before eating. I avoid microwaving because it can make the cheesecake layer too soft. They taste best chilled or slightly cool.
FAQs
How do I keep the cheesecake layer smooth and creamy?
I always make sure my cream cheese is completely softened before mixing. This helps achieve a lump-free, silky texture.
Can I use boxed brownie mix for the base?
Yes, I often do! I just bake the brownies slightly underdone so they stay moist when crumbled into the cups.
Can I make these cups ahead of time?
Definitely. I prepare them the day before, refrigerate overnight, and they’re perfect the next day.
What toppings work best for these cups?
I love adding a drizzle of caramel, melted chocolate, or a sprinkle of sea salt. Fresh berries also balance the sweetness beautifully.
Can I freeze them?
Yes, I freeze them after they’ve cooled completely. I wrap each cup tightly in plastic wrap and store them in an airtight container for up to one month. When ready to enjoy, I thaw them overnight in the fridge.
Conclusion
I adore making these Loaded Brownie Cheesecake Cups because they bring together two classic desserts in one irresistible bite. They’re simple, elegant, and satisfy every chocolate and cheesecake craving I have. Whether I serve them for a gathering or enjoy one quietly with a cup of coffee, they always feel special and indulgent.
These Loaded Brownie Cheesecake Cups combine rich, fudgy brownie crumbles with a smooth cheesecake layer in individual servings. They’re decadent, elegant, and perfect for parties, gatherings, or a personal indulgence.
Ingredients
2 cups fudgy brownies, crumbled
1½ cups cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and prepare a muffin tin with liners or grease lightly.
Press crumbled brownies firmly into the bottom of each muffin cup to form a base.
In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Spoon cheesecake mixture evenly over brownie base in each cup.
Bake for 20–25 minutes until cheesecake is just set but still soft in the center.
Let cool at room temperature, then refrigerate for at least 1 hour before serving.
Optional: Drizzle melted chocolate or caramel on top before serving for extra indulgence.
Notes
Use boxed brownie mix for ease—just underbake slightly for a moist base.
Try almond or coffee extract instead of vanilla for a flavor twist.
Add chopped nuts or chocolate chips between layers for added texture.
Serve with whipped cream and berries for a festive touch.
Mini versions work well in mini muffin tins; reduce bake time to 12–15 minutes.
