Listen, sometimes you need dessert that hits every single craving at once, and that’s exactly what these Loaded Brownie Cheesecake Cups do. We’re talking fudgy brownie bottoms topped with silky vanilla cheesecake, then absolutely loaded with all the good stuff – chocolate chips, caramel drizzle, crushed cookies, maybe some nuts if you’re feeling fancy. It’s like someone took your favorite desserts and said “why choose?” These little cups of heaven are perfect for when regular dessert just isn’t going to cut it. My coworker literally groaned with happiness after trying one, and then immediately asked if I was bringing more tomorrow. Spoiler alert: I was.
Why You’ll Love This Recipe
- It’s basically every dessert fantasy in one cute little cup
- Perfect portion control (or perfect excuse to eat two)
- No slicing required – just grab and go
- Looks ridiculously impressive for something this easy
- Endless topping possibilities to make them your own
- Great for parties because everyone gets their own perfect serving
The Good Stuff You’ll Need
For the Brownie Base:
- 1/2 cup butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/3 cup mini chocolate chips
For the Cheesecake Layer:
- 16 oz cream cheese, room temperature (this is crucial!)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp sour cream
- Pinch of salt
For the Loaded Toppings:
- 1/2 cup chocolate chips or chunks
- 1/2 cup crushed Oreos or chocolate cookies
- 1/4 cup caramel sauce, plus extra for drizzling
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup mini marshmallows (optional but fun)
- Whipped cream for serving
For the Final Wow Factor:
- Extra caramel sauce for drizzling
- Chocolate sauce or melted chocolate
- A sprinkle of sea salt (trust me on this)
- Fresh berries if you want to pretend it’s healthy
Let’s Do This
Step 1: Prep Like a Pro
Preheat oven to 325°F – we’re going low and slow for perfect texture.
Line a 12-cup muffin tin with paper liners or grease really well. These babies can stick if you’re not careful.
Step 2: Brownie Bottom Magic
In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Beat in the egg and vanilla until well combined.
Sift in cocoa powder (or just whisk it really well), flour, and salt. Stir until just combined – don’t overmix or you’ll get tough brownies.
Fold in mini chocolate chips because more chocolate is always the answer.
Divide brownie batter evenly among muffin cups – about 2 tablespoons each.
Step 3: Cheesecake Dreams
Make sure that cream cheese is really soft – this is where most people mess up. If it’s not room temp, you’ll get lumps.
Beat cream cheese until completely smooth and fluffy, about 3 minutes.
Gradually add sugar and beat until combined.
Add eggs one at a time, beating well after each addition.
Mix in vanilla, sour cream, and salt until silky smooth.
Step 4: Assembly Time
Spoon cheesecake mixture over brownie layer, filling each cup about 3/4 full. Don’t overfill – they’ll puff up!
Sprinkle half your toppings over the cheesecake before baking – chocolate chips, crushed cookies, nuts.
Bake for 18-22 minutes until centers are almost set but still slightly jiggly.
Step 5: Cool Your Jets
Let them cool in the pan for 30 minutes, then refrigerate for at least 2 hours. This is torture, but necessary.
The cheesecake will sink slightly as it cools – this is totally normal and gives you more room for toppings!
Step 6: Load ‘Em Up
Right before serving, go absolutely wild with the remaining toppings.
Drizzle with caramel and chocolate sauce like you’re creating art.
Add marshmallows, extra cookie crumbs, whatever makes your heart happy.
Finish with a tiny sprinkle of sea salt and maybe some whipped cream.
Step 7: Serve and Accept Praise
Remove from muffin tin (or don’t – they’re cute served right in there).
Watch people’s faces light up when they see these loaded beauties.
Try not to eat three in a row (but we won’t judge if you do).
Serving Suggestions
These are perfect for birthday parties, potlucks, or Tuesday nights when you need something amazing.
Serve with coffee or cold milk for the ultimate comfort combo.
Make them a day ahead – they actually taste better after the flavors meld overnight.
Switch It Up
Peanut Butter Paradise: Swirl peanut butter into the cheesecake and top with Reese’s pieces.
S’mores Style: Add graham cracker crumbs and mini marshmallows, torch the tops if you’re feeling fancy.
Berry Bliss: Fold fresh berries into the cheesecake and top with berry sauce.
Mint Madness: Add mint extract to the cheesecake and crush up some Andes mints for topping.
Salted Caramel Heaven: Extra caramel sauce everywhere and a good sprinkle of flaky sea salt.
Make-Ahead Tips
These actually improve overnight in the fridge – the flavors meld beautifully.
You can make the brownie bases up to 2 days ahead and store covered.
Freeze the finished cups (before final toppings) for up to a month.
Keep extra toppings in separate containers so they stay fresh and crunchy.
Questions People Actually Ask
Q: Can I use box brownie mix? A: Sure, but use about half a box and follow the package directions for the liquid ratios.
Q: Why is my cheesecake cracked? A: Probably overcooked or the cream cheese wasn’t room temperature. They’ll still taste amazing!
Q: Can I make these in regular cupcake size? A: Absolutely! Just adjust the baking time to about 15-18 minutes.
Q: Do these need to be refrigerated? A: Yes! Cheesecake needs to stay cold. They’ll keep for about 5 days covered in the fridge.
Q: Can I make them dairy-free? A: You can try dairy-free cream cheese and butter substitutes, but the texture might be different.
Q: What if I don’t have a muffin tin? A: You can make one big version in a springform pan, just increase the baking time significantly.
Print
Loaded Brownie Cheesecake Cups
- Total Time: 50 minutes
- Yield: 12 cups 1x
Description
Listen, sometimes you need dessert that hits every single craving at once, and that’s exactly what these Loaded Brownie Cheesecake Cups do. We’re talking fudgy brownie bottoms topped with silky vanilla cheesecake, then absolutely loaded with all the good stuff – chocolate chips, caramel drizzle, crushed cookies, maybe some nuts if you’re feeling fancy. It’s like someone took your favorite desserts and said “why choose?” These little cups of heaven are perfect for when regular dessert just isn’t going to cut it. My coworker literally groaned with happiness after trying one, and then immediately asked if I was bringing more tomorrow. Spoiler alert: I was.
Ingredients
For the Brownie Base:
- 1/2 cup butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/3 cup mini chocolate chips
For the Cheesecake Layer:
- 16 oz cream cheese, room temperature (this is crucial!)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp sour cream
- Pinch of salt
For the Loaded Toppings:
- 1/2 cup chocolate chips or chunks
- 1/2 cup crushed Oreos or chocolate cookies
- 1/4 cup caramel sauce, plus extra for drizzling
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup mini marshmallows (optional but fun)
- Whipped cream for serving
For the Final Wow Factor:
- Extra caramel sauce for drizzling
- Chocolate sauce or melted chocolate
- A sprinkle of sea salt (trust me on this)
- Fresh berries if you want to pretend it’s healthy
Instructions
Preheat oven to 325°F – we’re going low and slow for perfect texture.
Line a 12-cup muffin tin with paper liners or grease really well. These babies can stick if you’re not careful.
In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Beat in the egg and vanilla until well combined.
Sift in cocoa powder (or just whisk it really well), flour, and salt. Stir until just combined – don’t overmix or you’ll get tough brownies.
Fold in mini chocolate chips because more chocolate is always the answer.
Divide brownie batter evenly among muffin cups – about 2 tablespoons each.
Make sure that cream cheese is really soft – this is where most people mess up. If it’s not room temp, you’ll get lumps.
Beat cream cheese until completely smooth and fluffy, about 3 minutes.
Gradually add sugar and beat until combined.
Add eggs one at a time, beating well after each addition.
Mix in vanilla, sour cream, and salt until silky smooth.
Spoon cheesecake mixture over brownie layer, filling each cup about 3/4 full. Don’t overfill – they’ll puff up!
Sprinkle half your toppings over the cheesecake before baking – chocolate chips, crushed cookies, nuts.
Bake for 18-22 minutes until centers are almost set but still slightly jiggly.
Let them cool in the pan for 30 minutes, then refrigerate for at least 2 hours. This is torture, but necessary.
The cheesecake will sink slightly as it cools – this is totally normal and gives you more room for toppings!
Right before serving, go absolutely wild with the remaining toppings.
Drizzle with caramel and chocolate sauce like you’re creating art.
Add marshmallows, extra cookie crumbs, whatever makes your heart happy.
Finish with a tiny sprinkle of sea salt and maybe some whipped cream.
Remove from muffin tin (or don’t – they’re cute served right in there).
Watch people’s faces light up when they see these loaded beauties.
Try not to eat three in a row (but we won’t judge if you do).
Notes
These are perfect for birthday parties, potlucks, or Tuesday nights when you need something amazing.
Serve with coffee or cold milk for the ultimate comfort combo.
Make them a day ahead – they actually taste better after the flavors meld overnight.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~38g
- Protein: 6g