Loaded Brownie Cheesecake Cups are the ultimate dessert for chocolate lovers who crave rich layers, creamy textures, and indulgent flavor in every bite. These single-serve treats combine a fudgy brownie base, smooth cheesecake filling, buttery crumb topping, and luscious chocolate and caramel drizzles. Perfect for parties, holidays, or make-ahead desserts, this recipe delivers bakery-style results with simple ingredients and easy steps.
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Whether you’re hosting guests or treating yourself, these brownie cheesecake cups offer impressive presentation without complicated techniques.
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Ingredients
Brownie Base
- 2 cups fudgy brownies, crumbled
- 2 tablespoons unsalted butter, melted
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Crumb Topping
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, cold and cubed
Topping
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons caramel sauce
- 2 tablespoons chocolate syrup
Instructions for Loaded Brownie Cheesecake Cups
Step 1: Prepare the Brownie Base
Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
Mix the crumbled brownies with melted butter until evenly coated. Press the mixture firmly into the bottom of each liner to form a solid base.
Step 2: Make the Cheesecake Filling
In a bowl, beat the softened cream cheese until smooth. Add sugar, egg, and vanilla extract. Mix just until combined. Spoon the filling evenly over the brownie base, filling each cup about ¾ full.
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Step 3: Add the Crumb Topping
Combine brown sugar and flour in a small bowl. Cut in the cold butter until a crumbly texture forms. Sprinkle evenly over each cup.
Step 4: Bake
Bake for 18–20 minutes, until centers are set but slightly jiggly. Cool completely, then refrigerate for at least 2 hours.
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Step 5: Whipped Cream & Finish
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spoon over chilled cups. Drizzle with caramel sauce and chocolate syrup just before serving.
Pro Tips
- Use day-old brownies for a firmer, sturdier base
- Avoid overmixing the cheesecake filling to prevent cracks
- Chill thoroughly for clean layers and best texture
- Add drizzles right before serving to keep toppings fresh
Why This Recipe Works
- Perfect balance of fudgy, creamy, and crunchy textures
- Individual servings for easy portion control
- Foolproof baking method suitable for beginners
- Ideal for holidays, parties, and special occasions
Substitutions & Variations
- Gluten-Free: Use gluten-free brownies and almond flour
- Lower Sugar: Reduce sugar slightly or use a sugar alternative
- Flavor Twist: Add espresso powder or peanut butter swirl
- Dairy-Free: Use plant-based cream cheese and coconut cream
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Bake and chill up to 3 days in advance
- Storage: Refrigerate in an airtight container for up to 5 days
- Freezing: Freeze without toppings for up to 2 months
- Reheating: Thaw overnight in the fridge; serve chilled or slightly warmed
Serving Ideas for Loaded Brownie Cheesecake Cups
- Serve with fresh berries for contrast
- Pair with coffee or espresso
- Add a sprinkle of sea salt for flavor depth
- Plate on a dessert tray for entertaining
Nutrition (Per Serving Estimate)
- Calories: 310
- Carbohydrates: 32g
- Sugar: 24g
- Fat: 20g
- Protein: 4g
Frequently Asked Questions
Can I make these without a muffin tin?
Yes, use silicone molds or ramekins, adjusting baking time slightly.
How do I know when they’re done baking?
The edges should be set, and the center should jiggle slightly.
Can I skip the crumb topping?
Absolutely—these cups are delicious even without it.
Do they taste better chilled or room temperature?
Chilled offers cleaner layers; room temperature enhances flavor.
Loaded Brownie Cheesecake Cups are a show-stopping dessert that combines classic comfort flavors with an elegant presentation. Easy to prepare, endlessly customizable, and perfect for sharing, these cups are guaranteed to impress every time you serve them.
Loaded Brownie Cheesecake Cups
Equipment
- muffin tin
- cupcake liners
- Mixing bowls
- hand mixer or whisk
- refrigerator
Ingredients
- 2 cups fudgy brownies, crumbled
- 2 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 0.25 cup granulated sugar
- 1 large egg
- 0.5 tsp vanilla extract
- 0.25 cup brown sugar
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter, cold and cubed
- 0.5 cup heavy whipping cream
- 2 tbsp powdered sugar
- 0.25 tsp vanilla extract (for whipped cream)
- 2 tbsp caramel sauce
- 2 tbsp chocolate syrup
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners. Mix the crumbled brownies with melted butter and press firmly into the bottom of each liner.
- In a bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract, mixing just until combined. Spoon the filling evenly over the brownie base.
- In a small bowl, combine brown sugar and flour. Cut in the cold butter until crumbly, then sprinkle evenly over each cup.
- Bake for 18–20 minutes until the edges are set and the centers are slightly jiggly. Cool completely, then refrigerate for at least 2 hours.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Top each chilled cup with whipped cream and drizzle with caramel sauce and chocolate syrup before serving.
Notes
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