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