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Loaded Brownie Cheesecake Cups

Loaded Brownie Cheesecake Cups

  • Author: Mary
  • Total Time: 40 minutes plus chilling time
  • Yield: 24 cupcake-sized servings
  • Diet: Gluten Free

Description

Loaded Brownie Cheesecake Cups are indulgent, bite-sized layered desserts combining fudgy brownies and creamy cheesecake. Perfect for parties or a personal treat, these easy-to-make cups deliver rich chocolate and smooth, tangy cheesecake in perfectly portioned servings that satisfy any sweet craving.

Ingredients

Brownie Base

  • Brownie Mix (boxed or homemade, quantity as per package instructions for about 24 cupcakes)
  • Chocolate Chips or Chunks (optional, 1/2 cup for mixing in or topping)

Cheesecake Filling

  • Cream Cheese, softened (8 oz / 225 g)
  • Sour Cream (1/4 cup / 60 ml)
  • Eggs (2 large, room temperature)
  • Sugar (1/2 cup / 100 g)
  • Vanilla Extract (1 tsp)

Optional Toppings and Variations

  • Chopped Walnuts or Pecans (1/2 cup, for nutty delight)
  • Raspberry or Cherry Preserves (2 tbsp, for berry twist)
  • Peanut Butter (drizzle or mini peanut butter cups folded in)
  • Gluten-Free Brownie Mix (for gluten-free version)
  • Plant-Based Cream Cheese and Egg Substitutes (for vegan version)

Instructions

  1. Prepare Your Brownie Base: Follow the brownie mix instructions, slightly reducing the baking time for individual cups. Evenly portion the batter into a greased muffin tin, filling each cup about halfway. Optionally mix in chocolate chips or chunks for extra bursts of chocolate.
  2. Make the Cheesecake Filling: In a separate bowl, beat softened cream cheese and sugar until smooth. Add eggs, sour cream, and vanilla extract, mixing until creamy and free of lumps. Take care to avoid overmixing.
  3. Layer the Cheesecake on Brownies: Spoon the cheesecake mixture gently over the brownie batter in each muffin cup. For a marbled effect, use a toothpick or skewer to swirl the two layers together gently.
  4. Bake and Cool: Bake at around 325°F (163°C) for 20 to 25 minutes or until the cheesecake layer is set and a toothpick inserted in the cheesecake comes out mostly clean. Let the cups cool completely in the tin before removing.
  5. Add Toppings and Serve: Top with chocolate chips, nuts, or a dusting of cocoa powder. Serve chilled or at room temperature. Optionally garnish with whipped cream, fresh berries, chocolate shavings, or powdered sugar.

Notes

  • Use room temperature cream cheese and eggs for a smoother cheesecake filling.
  • Do not overmix the cheesecake filling to prevent cracks during baking.
  • Use silicone or non-stick muffin liners for easier removal.
  • Chill the cups in the refrigerator for at least 2 hours before removing for easier handling.
  • Test doneness with a toothpick to avoid overbaking the brownie base.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 cup
  • Calories: 270 kcal
  • Sugar: 20 g
  • Sodium: 120 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 60 mg

Keywords: brownie, cheesecake, dessert cups, loaded brownies, individual desserts, easy dessert, party dessert, gluten-free dessert

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Find it online: https://marysplate.com/loaded-brownie-cheesecake-cups/