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These Loaded Brownie Cheesecake Cups bring together the rich fudginess of brownies and the smooth creaminess of cheesecake into one delightful treat. Perfectly portioned for easy sharing or solo indulgence, they offer a decadent dessert experience that satisfies cravings without needing to choose between two favorites.
I first made these on a rainy weekend when I wanted a special treat with minimal fuss. Since then, they have become my go-to dessert for gatherings because everyone loves having their own little indulgence.
Ingredients
- Unsalted butter: melted forms the buttery base giving richness to the brownies, use high quality for best flavor
- Granulated sugar: sweetens both the brownie and cheesecake ensuring perfect balance
- Large eggs: at room temperature help blend the batter smoothly and provide structure
- Pure vanilla extract: adds comforting warmth and depth to both batters, opt for pure extract over imitation if possible
- Unsweetened cocoa powder: delivers deep chocolate flavor, choose a Dutch-processed variety for a smoother taste
- All-purpose flour: gives structure to the brownies, sift if clumpy for even texture
- Salt: enhances the chocolate and balances sweetness
- Semi-sweet chocolate chips: melt into pockets of gooey chocolate within the brownie layer, choose a good brand for rich flavor
- Cream cheese: softened the star of the cheesecake layer for creamy tang, make sure it is at room temperature for smooth beating
- Sour cream: adds moisture and slight tang that enhances the cheesecake’s silkiness
- Mini chocolate chips (optional): sprinkle on top for extra chocolate crunch
- Chocolate sauce (optional): drizzle before serving for extra decadence
- Whipped cream (optional): offers light contrast when served
- Fresh berries (optional): add freshness and color
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 325 degrees Fahrenheit 165 degrees Celsius and prepare a 12-cup muffin tin with paper liners sprayed lightly with cooking spray to prevent sticking and ease removal.
- Make the Brownie Batter:
- In a medium bowl whisk together the melted butter and granulated sugar until combined. Add the eggs one at a time whisking well after each addition to fully incorporate. Stir in the vanilla extract for flavor. In another bowl whisk together the cocoa powder flour and salt to ensure even mixing and no lumps. Fold the dry ingredients gently into the wet batter just until combined. Then fold in the semi-sweet chocolate chips for pockets of melted chocolate in the brownie layer.
- Partially Bake the Brownie Layer:
- Divide the brownie batter evenly into the muffin cups filling about one third full. Bake for 10 to 12 minutes until the brownies are just set on the edges but still soft in the center. This partial bake creates the perfect base for the cheesecake layer.
- Prepare the Cheesecake Batter:
- While the brownies bake beat the cream cheese in a large bowl until smooth and fluffy to avoid lumps. Add the sugar and beat until fully incorporated. Beat in the eggs one at a time on low speed to maintain a light texture. Fold in the vanilla extract and sour cream gently to keep the mixture smooth.
- Assemble and Bake:
- Pour the cheesecake mixture over the partially baked brownie bases filling each cup almost to the top. Sprinkle mini chocolate chips on top if desired. Place the muffin tin inside a larger baking dish and pour hot water into the larger pan about halfway up the sides of the muffin tin to create a water bath. Bake for 20 to 25 minutes until the edges are set but the centers still jiggle slightly.
- Cool and Chill:
- Turn off the oven and crack the door open letting the cheesecake cups cool in the oven for 30 minutes. Then remove from the oven and carefully take the muffin tin out of the water bath. Let the cups cool completely at room temperature. Refrigerate for at least 4 hours or preferably overnight to set fully and develop flavor.
- Serve and Enjoy:
- Top with chocolate sauce whipped cream and fresh berries as you like and enjoy the combination of fudgy dense brownies and silky cheesecake in every bite.
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This recipe was a hit at my last holiday party where everyone loved the combination of two favorite desserts in one. I especially enjoy the cream cheese layer since it adds a lovely tang that balances the rich chocolate brownie base perfectly.
Storage Tips
Store these cheesecake cups covered in the refrigerator for up to 4 days. You can also freeze them individually wrapped in plastic wrap and placed inside an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Ingredient Substitutions
You can substitute sour cream with full-fat Greek yogurt for a similar tangy richness. Swap semi-sweet chocolate chips with dark chocolate chips for a more intense flavor. For a gluten-free version use your favorite gluten-free all-purpose flour blend.
Serving Suggestions
Serve chilled with a light dusting of cocoa powder or powdered sugar on top. Fresh raspberries or strawberries add bright freshness against the rich chocolate. A dollop of homemade whipped cream complements the creamy cheesecake and keeps the dessert from feeling too heavy.
Pro Tips
- Make sure your cream cheese is softened completely to avoid lumps in the cheesecake batter
- Do not overbake the cheesecake layer it should still jiggle slightly when done for perfect creamy texture
- Use a water bath every time for smooth crack-free cheesecake cups no matter your oven style
Recipe FAQs
- → How do I ensure the brownie layer doesn’t overbake?
Partially baking the brownie batter for 10-12 minutes before adding the cheesecake layer helps keep it moist and tender without becoming dry or crumbly.
- → Why use a water bath when baking cheesecake cups?
A water bath provides gentle, even heat that prevents cracks and promotes a creamy, smooth texture in the cheesecake layer.
- → Can I substitute mini chocolate chips with something else?
Yes, chopped nuts or dried fruit can add interesting texture and flavor contrast if preferred over chocolate chips.
- → How long should the dessert cups chill before serving?
Refrigerate for at least 4 hours or overnight to allow the cheesecake to set firmly and the flavors to meld beautifully.
- → What are some good topping options?
Consider drizzling chocolate sauce, adding a dollop of whipped cream, or fresh berries to complement the rich layers.