Loaded Brownie Cheesecake Cups

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Loaded Brownie Cheesecake Cups-Fudgy, creamy, and topped with whipped magic—your new favorite handheld dessert

Introduction

These Loaded Brownie Cheesecake Cups are the ultimate dessert mashup—fudgy brownie crumbles form the base, topped with a luscious cheesecake layer, and finished with whipped cream, chocolate syrup, and extra brownie bits. They’re perfectly portioned, easy to make, and guaranteed to impress at parties, potlucks, or cozy nights in.

Each bite delivers rich chocolate, tangy cream cheese, and a cloud of whipped topping. And the best part? They’re baked in cupcake liners for mess-free serving and a beautiful layered presentation.

Ingredients

Brownie Base

  • About 2 cups fudgy brownies, crumbled (homemade or store-bought)

Cheesecake Layer

  • 1½ cups cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Toppings

  • Whipped cream
  • Chocolate syrup
  • Extra brownie crumbles

Instructions

Step 1: Preheat Oven
Preheat your oven to 325°F (160°C). Line a muffin pan with cupcake liners.

Step 2: Make the Brownie Base
Crumble the brownies into small chunks and press about 2 tablespoons into the bottom of each liner. Gently press to form a dense, even layer.

Step 3: Prepare the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined.

Step 4: Assemble the Cups
Spoon the cheesecake mixture over the brownie base in each liner, filling about ¾ full. Smooth the tops with the back of a spoon.

Step 5: Bake
Bake for 18–20 minutes, or until the centers are set and slightly puffed. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Chill
Refrigerate the cups for at least 1 hour to firm up the cheesecake layer.

Step 7: Add Toppings
Just before serving, top each cup with whipped cream, a drizzle of chocolate syrup, and a sprinkle of extra brownie crumbles.

Tips for Success

  • Use fudgy brownies for the base—not cakey ones—for the best texture.
  • Soften cream cheese fully before mixing to avoid lumps.
  • Don’t overbake—the cheesecake should be just set, not browned.
  • Chill thoroughly before topping to help the layers hold their shape.
  • Pipe the cheesecake filling for a cleaner look, or spoon for a rustic finish.

Serving Suggestions

  • Serve in decorative cupcake liners or clear dessert cups for visual appeal.
  • Pair with espresso, milk, or dessert wine.
  • Add fresh berries or mint leaves for a pop of color.
  • Make a dessert platter with mini versions for parties.

Variations to Try

  • Peanut Butter Swirl: Add a spoonful of peanut butter to the cheesecake layer.
  • Mint Chocolate: Stir in peppermint extract and top with crushed mint candies.
  • Salted Caramel: Drizzle with caramel sauce and a pinch of flaky sea salt.
  • Nutty Crunch: Add chopped pecans or walnuts to the brownie base.
  • Gluten-Free: Use gluten-free brownies and check labels on toppings.

Storage & Make-Ahead

  • Store in an airtight container in the fridge for up to 4 days.
  • Freeze without toppings for up to 1 month—thaw and decorate before serving.
  • Make ahead for parties and add toppings just before serving for best texture.

Behind the Recipe

This recipe was inspired by the classic brownie cheesecake bars—but reimagined as individual cups for easy serving and maximum visual impact. The layered format makes them perfect for entertaining, and the flavor combo is a guaranteed crowd-pleaser.

Conclusion

These Loaded Brownie Cheesecake Cups are rich, creamy, and totally irresistible. Whether you’re baking for a celebration or just treating yourself, they deliver big flavor in a small package. Easy to make, fun to customize, and perfect for sharing.

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