Loaded Brownie Cheesecake Cup

This Loaded Brownie Cheesecake Cup is a decadent dessert that combines the fudgy richness of brownies with the creamy tang of cheesecake—all packed into a single indulgent cup. It’s layered, flavorful, and absolutely irresistible from the first bite to the last.

Why You’ll Love This Recipe

I love how this recipe brings together the best of both worlds: chocolate and cheesecake. The brownie layer is dense and chewy, while the cheesecake is creamy and smooth. Topped with extra chocolate chips, caramel drizzle, or crushed cookies, each cup becomes a personalized treat. It’s perfect for parties or satisfying those intense dessert cravings without needing to make a full cake.

Ingredients

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

For the brownie layer:

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• Unsweetened cocoa powder

• All-purpose flour

• Salt

• Semi-sweet chocolate chips

For the cheesecake layer:

• Cream cheese

• Granulated sugar

• Egg

• Vanilla extract

Optional toppings:

• Caramel sauce

• Chocolate chips

• Crushed Oreos

• Whipped cream

Directions

1. I preheat the oven and line a muffin tin with paper liners or silicone cups.

2. To make the brownie batter, I melt the butter and mix it with sugar, eggs, and vanilla. I stir in the cocoa, flour, salt, and chocolate chips until just combined.

3. I spoon a layer of brownie batter into each cup, filling about halfway.

4. For the cheesecake mixture, I beat the cream cheese until smooth, then add sugar, egg, and vanilla.

5. I spoon the cheesecake layer over the brownie batter, leaving a little space at the top of each cup.

6. I bake until the cheesecake is set and a toothpick in the brownie part comes out mostly clean.

7. After cooling, I chill the cups in the fridge for at least an hour before topping them as desired.

Servings and timing

This recipe makes 12 brownie cheesecake cups. Prep takes about 20 minutes, baking takes 25–30 minutes, and I chill them for at least 1 hour before serving.

Variations

Sometimes I mix peanut butter into the brownie batter for a nutty twist, or I swirl raspberry jam into the cheesecake layer. I also like using white chocolate chips or chunks of toffee inside the brownie layer for extra flavor. These cups are easy to customize with whatever I have on hand.

Storage/Reheating

I store these cups in an airtight container in the refrigerator for up to 5 days. They also freeze well—wrapped tightly—for up to a month. I just thaw them overnight in the fridge. I serve them chilled or at room temperature. I don’t usually reheat them, but if I want a warm brownie feel, I microwave one for 10 seconds.

FAQs

Can I make these ahead of time?

Yes, I always make them the night before. They taste even better after a day in the fridge.

Do I need to use cupcake liners?

I prefer using liners or silicone cups to make them easier to remove and serve. Without liners, I just make sure to grease the muffin tin well.

How do I know when they’re done baking?

I check that the cheesecake is set and the edges of the brownie look firm. A toothpick should come out with a few moist crumbs from the brownie base.

Can I use a boxed brownie mix?

Yes, I use a boxed mix when I’m short on time. I just prepare it as directed and layer it with the homemade cheesecake filling.

Can I make this in a pan instead of cups?

Definitely. I sometimes make this in an 8×8-inch pan and cut it into squares. The baking time may be a bit longer.

Conclusion

These Loaded Brownie Cheesecake Cups are everything I want in a dessert—rich, creamy, and easy to make. Whether I’m baking for a party or just treating myself, they never disappoint. I love how versatile and fun they are, and once I made them, they quickly became a favorite in my kitchen.