Loaded Brownie Cheesecake Cups
Loaded Brownie Cheesecake Cups are rich, single-serve desserts made with a fudgy brownie base, creamy cheesecake layer, buttery crumb topping, and indulgent chocolate and caramel drizzles. Perfect for parties, holidays, or make-ahead treats, they offer bakery-style flavor with simple steps.
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
Use day-old brownies for a firmer base and avoid overmixing the cheesecake filling to prevent cracks. Chill thoroughly for clean layers and add drizzles just before serving for the best presentation.