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Loaded Brownie Cheesecake Cups

The Best Ever Loaded Brownie Cheesecake Cups

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These Loaded Brownie Cheesecake Cups are rich, fudgy, and irresistibly creamy with a gooey brownie base, a smooth cheesecake layer, and all your favorite toppings like crushed Oreos, chocolate chips, and peanut butter swirls. They’re baked in muffin tins for the perfect personal-sized dessert that’s easy, indulgent, and crowd-pleasing.

  • Total Time: 40 minutes
  • Yield: 12 cups 1x

Ingredients

Scale

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.

  • Author: Sarah
  • 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