Loaded Brownie Cheesecake Cups (Printable)

Fudgy brownie cups with creamy cheesecake filling and loaded toppings like chocolate chips, nuts, cookies, and candy.

# 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 Steps:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - In a medium bowl, melt the butter. Whisk in granulated sugar and brown sugar until glossy and well combined. Add eggs and vanilla, mixing until smooth.
03 - Sift cocoa powder, flour, and salt into the butter mixture. Fold gently until just combined—avoid overmixing to prevent tough texture.
04 - Divide the brownie batter evenly among the prepared muffin cups, using about 1 heaping tablespoon per cup.
05 - In a separate bowl, beat the softened cream cheese until completely smooth. Add sugar, egg, and vanilla, continuing to beat until creamy and free of lumps.
06 - Spoon approximately 1 tablespoon of cheesecake filling over each brownie base. Gently smooth the tops with the back of a spoon.
07 - Generously sprinkle each cup with your selection of mini chocolate chips, chopped nuts, crushed Oreos, and mini M&Ms, pressing lightly to adhere.
08 - Bake for 22 to 25 minutes until the cheesecake layer is set and the brownie edges feel firm to the touch. The centers should still have a slight jiggle.
09 - Let cool in the pan for 10 minutes before transferring to a wire rack. Refrigerate for at least 1 hour before serving to achieve the ideal creamy texture.

# Expert Advice:

01 -
  • These little cups give you that perfect two-bite satisfaction without the commitment of a full slice
  • The cheesecake layer keeps the brownie incredibly moist even after days in the fridge
  • You can customize the toppings to match whatever cravings or holidays are happening
02 -
  • Overbaking is the enemy here—pull them out when the cheesecake is just set and trust that they'll finish cooking as they cool
  • Room temperature cream cheese blends infinitely better than cold, which means fewer lumps and silkier filling
  • The cheesecake layer puffs up during baking and settles back down as it cools, so don't panic if they look tall in the oven
03 -
  • If your cheesecake filling starts to curdle while mixing, the cream cheese was probably too cold—just keep beating and it will smooth back out
  • Room temperature ingredients are your insurance policy against lumpy cheesecake filling and dense brownies
  • A splash of heavy cream in the cheesecake mixture makes it extra luxurious and helps prevent cracking

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