Ingredients
For the Brownie Layer:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
For the Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
Toppings (choose your favorites):
1/4 cup mini chocolate chips
1/4 cup crushed Oreos or chocolate cookies
2 tbsp peanut butter, swirled
Optional: caramel sauce drizzle or chopped nuts
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Make the brownie layer: In a bowl, whisk together melted butter, both sugars, eggs, and vanilla until smooth. Add cocoa powder, flour, and salt, stirring until just combined.
Divide brownie batter evenly into the muffin cups, filling each about 1/2 full.
Make the cheesecake layer: In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla and mix just until combined.
Spoon cheesecake mixture over the brownie layer in each cup, filling nearly to the top.
Add toppings: Sprinkle with chocolate chips, crushed cookies, and swirl peanut butter into the top using a toothpick.
Bake for 22–25 minutes, or until the centers are set but slightly jiggly.
Cool completely, then chill for 1 hour before serving for the best texture.
Notes
For extra fudgy results, underbake slightly and let them cool fully before eating.
Use room temperature cream cheese and eggs for a smooth cheesecake filling.
These freeze beautifully — store in an airtight container for up to 2 months.
Try different toppings like crushed pretzels, toffee bits, or raspberry jam swirl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 20g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg