Description
Loaded Brownie Cheesecake Cups – Indulgent chocolate brownies topped with creamy cheesecake swirls. Decadently comforting and crowd-pleasing dessert.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (42g) unsweetened cocoa powder
- 1/2 cup (63g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (90g) semi-sweet chocolate chips
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 cup (90g) chocolate chips, melted
- 1/4 cup (40g) mini chocolate chips
- 1/4 cup (30g) crushed Oreo cookies
- Optional: caramel sauce for drizzling
Instructions
- Step 1: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray. This ensures your **Loaded Brownie Cheesecake Cups** will release cleanly from the liners.
- Step 2: Prepare the brownie base by whisking together the melted butter and sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the mixture looks glossy.
- Step 3: In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet ingredients, stirring just until no flour streaks remain. Fold in the chocolate chips gently. The batter should be thick and fudgy – this creates the perfect foundation for your brownie cheesecake treats.
- Step 4: Divide the brownie batter evenly among the prepared muffin cups, filling each about 1/3 full (approximately 2 tablespoons per cup). Use the back of a spoon to gently press the batter flat. Bake for 10-12 minutes until just set but not completely baked. They’ll finish cooking with the cheesecake layer.
- Step 5: While the brownie bases are baking, prepare your cheesecake filling. Beat the softened cream cheese and sugar with an electric mixer until completely smooth and fluffy, about 2 minutes. Add eggs one at a time, mixing on low speed just until incorporated. Beat in vanilla extract and flour until smooth.
- Step 6: Remove the partially baked brownie cups from the oven. They should look slightly underdone. Pour the cheesecake mixture evenly over each brownie base, filling each cup about 3/4 full.
- Step 7: Place a baking dish filled with 1 inch of hot water on the bottom rack of the oven. Place the muffin tin on the middle rack above the water bath. Bake for 20-22 minutes, until the cheesecake centers are almost set but still slightly jiggly.
- Step 8: Turn off the oven, crack the door open, and allow the **Loaded Brownie Cheesecake Cups** to cool in the oven for 15 minutes. This gradual cooling prevents the tops from cracking. Then remove from the oven and cool completely at room temperature.
- Step 9: Once cooled, refrigerate for at least 2 hours or overnight. Before serving, drizzle with melted chocolate, sprinkle with mini chocolate chips and crushed Oreos, and add a caramel drizzle if desired. Your decadent brownie cheesecake desserts are ready to impress!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 calories
- Sugar: 27g
- Sodium: 240mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg