I love enjoying these rich dessert cups that combine fudgy brownie with creamy cheesecake in one perfect bite. They’re great for parties or a cozy treat at home.

Why You’ll Love This Recipe

I’ll tell you, these cups are irresistible. They bring together two favorite desserts—brownies and cheesecake—in a fun, individual cup form. The brownie base is chocolaty and fudgy, and the cheesecake layer is silky and tangy. They look impressive but are easy to make, and I can customize my toppings—nuts, chocolate chips, whipped cream—for each cup.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brownie base – melted butter, sugar, eggs, flour, cocoa powder, vanilla
Cheesecake filling – cream cheese, powdered or granulated sugar, vanilla, eggs
Optional toppings – whipped cream, chocolate chips, crushed nuts

directions

Preheat oven to 350 °F (175 °C).
I whisk melted butter and sugar until glossy, then beat in eggs one at a time and stir in vanilla. In another bowl, I whisk together flour, cocoa powder, and a pinch of salt, then gently fold into the wet mix to form the brownie batter.
I beat cream cheese until smooth, then mix in sugar, vanilla, and eggs until creamy and fully combined.
In cupcake liners or a greased muffin tin, I spoon brownie batter to fill cups about halfway, then top with cheesecake mixture. I may swirl or layer as I like. Finally, I add more brownie batter on top.
Bake for about 20–25 minutes—cheesecake layer should be set with a slight jiggle in center. Let cool 10 minutes in pan.
Chill in fridge for at least 2 hours to set. Before serving, I top each with whipped cream, chocolate chips, and optionally crushed nuts.

Servings and timing

This batch typically yields about 12 cups. Prep time is around 20 minutes, bake time is 20–25 minutes, and chilling about 2 hours, so total roughly 2 ½ hours.

Variations

I’ve tried gluten-free, swapping in a 1:1 gluten-free flour blend with great results. I can make minis using mini muffin tins—bake for 15–18 minutes. I’ve also layered brownie and cheesecake in jars as parfaits or added raspberry jam swirls or peanut butter chips to the cheesecake mix.

storage/reheating

I let the cups cool completely before storing in an airtight container in the refrigerator, where they stay fresh up to 3 days. For freezing, I wrap each cup in plastic and freeze up to 2 months, then thaw overnight in fridge. To serve, I reheat gently—microwave about 15–20 seconds or warm in oven at 350 °F (175 °C) for 5–10 minutes.

FAQs

Can I make these ahead of time?

Yes—I often bake them a day ahead, chill overnight, and add toppings before serving. They taste even better after melding overnight.

What can I use instead of cream cheese?

I’ve tried mascarpone or thick Greek yogurt—both yield a creamy texture, though mascarpone gives a richer cheesecake layer texture.

How long will leftovers last?

Stored in an airtight container in the fridge, they stay good for up to 3 days.

How can I customize toppings?

Absolutely—I like crushed nuts (pecans or walnuts), mini chocolate chips, sprinkles, caramel or chocolate drizzle, or fresh berries.

Can I make these gluten-free?

Yes—I substitute regular flour with a gluten-free all-purpose blend and confirm other ingredients are gluten-free. It works out wonderfully.

Conclusion

I’m in love with these Loaded Brownie Cheesecake Cups—not just because they’re indulgent and customizable, but because they’re simple to make and always a hit. The combination of fudgy brownie, creamy cheesecake and a crunchy or sweet topping is a crowd-pleaser. Try them as minis, parfaits, or with seasonal twists—you can’t go wrong. I hope you enjoy making and sharing them as much as I do.

Loaded Brownie Cheesecake Cup

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes (if using pre‑baked brownies)
Total Time: 1 hour 15 minutes (including chilling)
Yield: 6‑8 cups (depending on cup size)
Category: Dessert
Method: No‑bake assembly
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Decadent individual dessert cups featuring a fudgy brownie base topped with creamy cheesecake, drizzled with chocolate ganache and caramel, then garnished with extra brownie crumbs.

Ingredients

About 2 cups fudgy brownies, crumbled
1 ½ cups (≈340 g) cream cheese, softened
½ cup (≈60 g) powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
Chocolate ganache (melted chocolate + heavy cream), for drizzling
Caramel sauce, for drizzling
Extra brownie crumbs, for topping

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Instructions

In a bowl, beat together cream cheese, powdered sugar, and vanilla extract until very smooth.
Gently fold in the whipped heavy cream until well combined.
Place a layer of crumbled brownies into the bottom of individual cups.
Pipe or spoon the cheesecake filling over the brownie layer.
Drizzle with chocolate ganache and caramel sauce.
Repeat layers if desired until the cup is filled.
Top with extra brownie crumbs and more chocolate/caramel drizzle.
Refrigerate for at least 1 hour before serving to set.