Loaded Brownie Cheesecake Cups (Printable)
Fudgy brownie cups swirled with creamy cheesecake and topped with chocolate chips, nuts, Oreos, and M&Ms.
# What You'll Need:
→ 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 ounces 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 Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - Melt butter in a medium microwave-safe bowl. Whisk in granulated sugar and brown sugar until mixture appears glossy and smooth. Add eggs and vanilla extract, stirring until fully incorporated.
03 - Sift cocoa powder, flour, and salt directly into the wet mixture. Fold gently with a spatula until just combined—avoid overmixing to prevent dense texture.
04 - Divide brownie batter evenly among prepared muffin cups, approximately 1 heaping tablespoon per cup. Tap pan gently on counter to release air pockets.
05 - In a separate clean bowl, beat softened cream cheese with an electric mixer until completely smooth. Add sugar, egg, and vanilla extract, continuing to beat until creamy and free of lumps.
06 - Spoon approximately 1 tablespoon of cheesecake filling over each brownie base. Use the back of the spoon to gently smooth and level the surface.
07 - Generously sprinkle each cup with desired toppings: mini chocolate chips, chopped nuts, crushed Oreos, and mini M&Ms. Press lightly to ensure toppings adhere.
08 - Bake for 22 to 25 minutes until cheesecake filling is set and edges of brownie cups appear firm but centers retain slight moisture.
09 - Allow cups to cool in pan for 10 minutes before carefully transferring to a wire rack. Refrigerate for at least 1 hour to achieve optimal texture before serving.
# Expert Advice:
01 -
- Everyone gets their own perfectly portioned dessert with brownie and cheesecake in every bite
- The topping bar setup lets guests customize their cups and makes serving effortless
02 -
- Overmixing the brownie batter makes these tough instead of fudgy so stop as soon as the flour disappears
- The cheesecake layer continues cooking slightly after leaving the oven so do not wait for it to be completely firm in the center
03 -
- Use a cookie scoop to distribute the batter evenly so every cup has the same brownie to cheesecake ratio
- Rotate the muffin tin halfway through baking because most ovens have hot spots that will cause uneven cooking