Loaded Brownie Cheesecake Cup

Loaded Brownie Cheesecake Cups are a decadent fusion of rich, fudgy brownies and creamy cheesecake, baked together into a perfect handheld dessert. Each cup is packed with gooey chocolate, smooth vanilla cheesecake, and fun mix-ins like chocolate chips, crushed cookies, or caramel swirls. They’re everything I crave in one bite-sized indulgence.

Why You’ll Love This Recipe

I love how these cheesecake cups bring together the best of two desserts—chewy brownies and velvety cheesecake. They’re easy to make in a muffin tin, which makes them ideal for parties, lunchbox treats, or late-night cravings. Plus, I can get creative with the “loaded” part, adding whatever sweet toppings or mix-ins I’m in the mood for. They’re rich, portable, and always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Granulated sugar

• Brown sugar

• Eggs

• All-purpose flour

• Cocoa powder

• Baking powder

• Salt

• Cream cheese

• Vanilla extract

• Sour cream (optional, for extra creaminess)

• Chocolate chips

• Crushed cookies, candy bits, or caramel sauce (for topping or mixing in)

directions

1. Prepare the brownie batter: I melt the butter and mix it with both sugars until smooth. Then I beat in the eggs and vanilla. I whisk together the dry ingredients—flour, cocoa powder, baking powder, and salt—and stir them into the wet mixture. I fold in chocolate chips if I want extra gooeyness.

2. Prepare the cheesecake layer: I beat the cream cheese until it’s soft and fluffy, then mix in sugar, an egg, and a touch of vanilla. Sometimes I add a spoonful of sour cream to make it even creamier.

3. Assemble the cups: I spoon brownie batter into the bottom of each lined muffin cup, then add a layer of cheesecake filling. I finish with a sprinkle of my favorite toppings—crushed Oreos, mini chocolate chips, or a drizzle of caramel.

4. Bake: I bake them at 325°F (163°C) for about 25–28 minutes, until the edges are set and the centers are just slightly jiggly. They firm up as they cool.

5. Cool and chill: I let the cups cool completely before chilling them in the fridge for at least 1 hour. That makes the cheesecake layer set perfectly and gives the best texture.

Servings and timing

This recipe makes 12 loaded brownie cheesecake cups.
Prep time: 20 minutes
Bake time: 25–28 minutes
Cooling & chilling time: 1–2 hours
Total time: About 2.5 hours

Variations

Sometimes I swirl a bit of peanut butter or Nutella into the cheesecake layer before baking. I’ve also used chopped candy bars like Snickers or Reese’s on top for a loaded twist. For a mocha vibe, I add instant espresso powder to the brownie batter. There’s no limit to how creative I can get.

storage/reheating

I store these cups in an airtight container in the fridge for up to 5 days. They taste amazing cold, but I also like letting them sit at room temperature for 10–15 minutes before eating to soften the cheesecake slightly. I don’t usually reheat them since they’re best served chilled or at room temp.

FAQs

Can I freeze these cheesecake cups?

Yes, I wrap them individually and freeze them for up to 2 months. I thaw them in the fridge overnight before serving.

Do I need a water bath?

Not for these! Since they’re small and bake evenly in a muffin tin, a water bath isn’t necessary.

Can I use a boxed brownie mix?

I can if I want to save time. I just prepare the mix as directed and use it in place of the homemade brownie batter.

How do I know when they’re done baking?

I look for set edges and a slightly jiggly center. The cheesecake layer will continue to set as it cools and chills.

Can I make them without cupcake liners?

I can, but I always grease the muffin tin very well if I skip the liners. Silicone pans work great too.

Conclusion

These Loaded Brownie Cheesecake Cups are a chocolate lover’s dream with layers of rich brownie, creamy cheesecake, and endless topping possibilities. I love how easy they are to make and how much flavor they pack into each bite. They’re perfect for sharing—or for keeping all to myself.