Loaded Brownie Cheesecake Cups (Printable Version)
Fudgy brownie bottoms meet smooth cheesecake filling in these indulgent dessert cups with chocolate accents.
# Everything You’ll Need:
→ Brownie Base
01 -
1/2 cup unsalted butter, melted
02 -
1 cup granulated sugar
03 -
2 large eggs, room temperature
04 -
1 teaspoon pure vanilla extract
05 -
1/2 cup unsweetened cocoa powder
06 -
1/2 cup all-purpose flour
07 -
1/4 teaspoon salt
08 -
1/2 cup semi-sweet chocolate chips
→ Cheesecake Layer
09 -
16 oz cream cheese, softened
10 -
2/3 cup granulated sugar
11 -
2 large eggs, room temperature
12 -
1 teaspoon pure vanilla extract
13 -
1/4 cup sour cream
14 -
1/4 cup mini chocolate chips (optional)
→ Toppings (Optional)
15 -
2 tablespoons chocolate sauce for drizzling
16 -
Whipped cream
17 -
Fresh berries
# Steps to Cook:
01 -
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray liners with cooking spray.
02 -
In a medium bowl, whisk melted butter and sugar. Add eggs one at a time, whisking well between additions. Stir in vanilla extract.
03 -
In a separate bowl, whisk together cocoa powder, flour, and salt. Fold into wet ingredients just until combined. Gently fold in semi-sweet chocolate chips.
04 -
Divide brownie batter evenly among muffin cups, filling each about one-third full. Bake for 10-12 minutes until just set but not fully baked.
05 -
Beat cream cheese until smooth and fluffy. Gradually add sugar and beat until incorporated. Add eggs one at a time on low speed. Fold in vanilla extract and sour cream.
06 -
Pour cheesecake mixture over the partially baked brownie bases, filling cups nearly to the top. Sprinkle mini chocolate chips over cheesecake layer if desired.
07 -
Set muffin tin inside a larger pan and pour hot water halfway up the sides to create a water bath. Bake for 20-25 minutes until edges are set but centers still jiggle slightly.
08 -
Turn off oven, crack oven door open, and allow cups to cool inside for 30 minutes. Remove from oven and water bath, then cool completely at room temperature.
09 -
Refrigerate for at least 4 hours or overnight. Serve with optional chocolate sauce, whipped cream, and fresh berries as desired.
# Extra Suggestions:
01 -
Using a water bath ensures gentle baking for a creamy cheesecake texture.