Loaded Brownie Cheesecake Cups (Printable)

Fudgy brownie cups topped with creamy cheesecake and loaded with mix-ins like chocolate chips, nuts, and crushed cookies.

# Ingredient List:

→ 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 Make:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Melt butter in a medium bowl. Whisk in granulated and brown sugars until glossy. Beat in eggs and vanilla until smooth.
03 - Sift cocoa powder, flour, and salt into the wet mixture. Stir until just combined—avoid overmixing.
04 - Distribute brownie batter evenly among muffin cups, using about 1 heaping tablespoon per cup.
05 - Beat softened cream cheese until smooth. Add sugar, egg, and vanilla; mix until creamy and lump-free.
06 - Spoon approximately 1 tablespoon cheesecake mixture over each brownie base. Gently smooth tops.
07 - Generously sprinkle each cup with mini chocolate chips, nuts, crushed Oreos, and mini M&Ms.
08 - Bake 22–25 minutes until cheesecake is set and brownie edges feel firm.
09 - Cool in pan 10 minutes, then transfer to wire rack. Refrigerate at least 1 hour before serving.

# Helpful Tips:

01 -
  • The fudgy brownie base stays incredibly moist thanks to the dual sugar approach and just the right amount of butter
  • You get that perfect tangy cheesecake contrast without committing to a full sized cheesecake
  • The topping combinations are endless and make these feel like a personalized dessert bar
02 -
  • Overmixing the brownie batter makes them tough, so stop as soon as the flour disappears
  • The cheesecake layer will puff up dramatically in the oven but settle back down as it cools
  • These actually taste better the next day when the flavors have had time to become friends
03 -
  • Room temperature ingredients prevent lumps and ensure smooth layers every time
  • Press the toppings gently into the cheesecake layer so they stick while baking

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