Creamy, fudgy, and just the right size for sharing, these Brownie Cheesecake Cups are the ultimate crowd-pleaser. Imagine a dense chocolate brownie base topped with a silky cheesecake layer, finished with whipped cream, chocolate drizzle, and cookie chunks — bite-sized decadence in a paper liner. Fun fact: single-serve desserts like this were popularized by retro dinner parties where everyone loved a personal-sized treat with less fuss and more flair.
This recipe is special because it combines two favorite desserts into one simple, speedy package that kids and grown-ups both adore. It’s straightforward enough for a weeknight bake and elegant enough for a celebration. If you love layered sweets, you’ll also enjoy this twist on indulgence similar to our Hot Fudge Sundae Brownie Cheesecake, which plays with many of the same beloved elements. Ready to make something irresistibly comforting? Let’s get baking!
What is Brownie Cheesecake Cups?
What’s in a name? Brownie Cheesecake Cups are exactly what they sound like: a brownie bottom snugly cradling a smooth cheesecake top, baked in muffin cups for perfect portion control. Why call them cups? Maybe because they’re the little cups of joy that answer the question, who doesn’t want dessert in their own personal vessel? Could the name be because “the way to a man’s heart is through his stomach”? Maybe — and everywhere else’s hearts, too.
I like to joke that someone combined two great ideas (brownies and cheesecake), put them in a cup, and said, “Why not?” If you’re curious how these compare to fruity cheesecake cups, check out the Luscious Lemon Raspberry Swirl Cheesecake Cups for a bright contrast. Now grab your liners — it’s time to try this recipe for yourself.
Why You’ll Love This
First, the main highlight: the contrast of textures. The fudgy, slightly crinkly brownie layer pairs perfectly with the creamy, tangy cheesecake top — every bite gives you chocolatey richness and smooth, sweet tang. Second, cost-saving: making these at home uses pantry staples and saves money compared to buying specialty desserts or cupcakes, especially when you can stretch ingredients into multiple servings. Third, the toppings — whipped cream, chocolate syrup, mini chocolate chips, and cookie bar chunks — add a playful, decadent finish that makes these feel bakery-level without the price tag.
These cups are family-friendly, easy to adapt for picky eaters, and a smart party dessert. If you enjoy layered chocolate desserts, this is a must-try and a great companion to our other cheesecake-style treats on the blog.
How to Make:
Quick Overview
This recipe is easy, quick to assemble, and satisfying. You’ll get a rich brownie base with a creamy cheesecake layer and fun toppings. Prep takes about 15–20 minutes, baking about 22–25 minutes, plus at least 2 hours of chilling so the cheesecake sets nicely. The standout elements are the fudgy brownie texture and the silky cheesecake finish, with a loaded topping that makes each cup feel indulgent.
Ingredients
1/2 cup unsalted butter, melted
1/2 cup granulated sugar (for brownie batter)
1/3 cup brown sugar, packed
1 large egg (room temperature)
1/2 teaspoon vanilla extract (for brownie batter)
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup mini chocolate chips (folded into brownie batter)
8 oz cream cheese, softened to room temperature
1/4 cup granulated sugar (for cheesecake layer)
1 large egg (room temperature, for cheesecake layer)
1/2 teaspoon vanilla extract (for cheesecake layer)
Whipped cream, for topping
Chocolate syrup, for drizzling
Mini chocolate chips, for sprinkling
2 chocolate chip cookie bars, chopped, for garnish
Directions
- Preheat oven to 325°F. Line a muffin tin with paper liners or grease generously to prevent sticking.
- Make the brownie base: In a mixing bowl, combine 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, and 1/3 cup brown sugar. Stir until combined and slightly glossy.
- Add 1 large egg and 1/2 teaspoon vanilla extract to the sugar-butter mixture and mix until smooth and homogenous.
- Sift in 1/3 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon salt. Stir gently until just combined; do not overmix to keep the brownies fudgy.
- Fold in 1/4 cup mini chocolate chips, distributing them evenly through the batter.
- Spoon the brownie batter into the bottom of each muffin cup, filling about one-third of the way. Lightly press to level the base into an even layer.
- Prepare the cheesecake layer: In a separate bowl, beat 8 oz softened cream cheese until smooth and lump-free. Add 1/4 cup granulated sugar, 1 large egg, and 1/2 teaspoon vanilla extract. Mix until creamy and fully combined.
- Spoon the cheesecake mixture over the brownie base in each muffin cup, filling almost to the top but leaving a little room for expansion. Smooth the tops gently with the back of a spoon.
- Bake the cups for about 22–25 minutes. The centers should be set and the edges just slightly golden. Avoid overbaking to keep the cheesecake layer silky.
- Let the cups cool in the pan until they reach room temperature, then refrigerate the muffin tin for at least 2 hours to allow the cheesecake to fully set.
- Before serving, top each cup with whipped cream, drizzle with chocolate syrup, sprinkle mini chocolate chips, and add chopped chocolate chip cookie bar pieces for a loaded finish. Serve chilled.
What to Serve With
- Cold milk or an iced latte for a classic pairing.
- A scoop of vanilla or coffee ice cream for extra indulgence.
- Fresh berries or a simple berry compote to cut through the richness.
- Espresso or a dark roast coffee to balance the sweet flavors.
- A light green salad with citrus vinaigrette if serving as part of a dessert course after a heavy meal.
Top Tips for Perfecting
- Use room-temperature cream cheese and eggs for a silky cheesecake layer without lumps.
- Do not overmix the brownie batter; overworking gluten will make brownies cakier.
- Press the brownie layer gently — too thin and the base won’t contrast well; too thick and the cheesecake layer may not bake evenly.
- Chill long enough: at least 2 hours ensures clean slicing and a stable cheesecake top.
- Swap mini chips for chopped dark chocolate for a richer flavor, or add a teaspoon of instant espresso to the brownie batter to intensify the chocolate.
- For a cleaner presentation, pipe the whipped cream using a star tip instead of spooning.
Storing and Reheating Tips
Refrigeration: Store leftover brownie cheesecake cups in an airtight container in the refrigerator for up to 4 days. Keep toppings like whipped cream and cookie chunks separate if possible to preserve texture.
Freezing: These cups can be frozen without toppings for up to 2 months. Wrap each cup individually in plastic wrap, then place in a freezer-safe container. Thaw in the refrigerator overnight before serving and add fresh toppings.
Reheating: These are best served chilled. If you prefer a slightly softer texture, let refrigerated cups sit at room temperature for 15–20 minutes before serving. Do not microwave unless toppings are removed; a quick 8–10 second warm can help remove chill but may affect cheesecake texture.
FAQs
Can I make these ahead of time?
Yes. Make them the day before and refrigerate for the best texture. They hold well for up to 4 days chilled.
Can I use boxed brownie mix instead of making the brownie batter from scratch?
Absolutely. Use a portion of boxed mix adjusted to yield a thick batter and follow the same layering and baking times, checking doneness as needed.
Can I freeze these with toppings on?
It’s better to freeze without whipped cream and cookie chunks. Add fresh toppings after thawing to maintain texture.
How can I prevent cheesecake cracks?
Beat the cream cheese until smooth and avoid overbaking. Slight jiggle in the center is okay; it will set while chilling.
Are these suitable for a crowd?
Yes. Multiply the recipe to fill multiple muffin tins. They’re ideal for parties because they’re already portioned.
Conclusion
These Brownie Cheesecake Cups are an easy, crowd-pleasing dessert that feels special without a lot of fuss — fudgy brownie, creamy cheesecake, and fun toppings make every bite memorable. They’re simple to prepare, budget-friendly, and perfect for family gatherings or potlucks. If you want inspiration or a similar take from another source, check out Brownie Cheesecake Cups – Simply Stacie for an alternate perspective on this delightful combo: Brownie Cheesecake Cups – Simply Stacie.
Enjoy making these, and don’t forget to share with friends and family — joy (and chocolate) multiply when shared!
Brownie Cheesecake Cups
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Brownie Base
- 1/2 cup Unsalted Butter, melted
- 1/2 cup Granulated Sugar for brownie batter
- 1/3 cup Brown Sugar, packed
- 1 large Egg room temperature
- 1/2 teaspoon Vanilla Extract for brownie batter
- 1/3 cup All-Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Salt
- 1/4 cup Mini Chocolate Chips folded into brownie batter
Cheesecake Layer
- 8 oz Cream Cheese softened to room temperature
- 1/4 cup Granulated Sugar for cheesecake layer
- 1 large Egg room temperature, for cheesecake layer
- 1/2 teaspoon Vanilla Extract for cheesecake layer
Toppings
- Whipped Cream for topping
- Chocolate Syrup for drizzling
- Mini Chocolate Chips for sprinkling
- 2 bars Chocolate Chip Cookie Bars chopped, for garnish
Instructions
- Preheat oven to 325°F. Line a muffin tin with paper liners or grease generously to prevent sticking.
- Make the brownie base: In a mixing bowl, combine melted butter, granulated sugar, and brown sugar. Stir until combined and slightly glossy.
- Add egg and vanilla extract to the sugar-butter mixture and mix until smooth and homogenous.
- Sift in flour, cocoa powder, and salt. Stir gently until just combined; do not overmix.
- Fold in mini chocolate chips, distributing them evenly through the batter.
- Spoon the brownie batter into the bottom of each muffin cup, filling about one-third of the way. Lightly press to level the base.
- Prepare the cheesecake layer: In a separate bowl, beat softened cream cheese until smooth. Add granulated sugar, egg, and vanilla extract. Mix until creamy and fully combined.
- Spoon the cheesecake mixture over the brownie base in each muffin cup, filling almost to the top.
- Bake the cups for about 22–25 minutes. The centers should be set and the edges just slightly golden.
- Let the cups cool in the pan until they reach room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set.
- Before serving, top each cup with whipped cream, drizzle with chocolate syrup, sprinkle mini chocolate chips, and add chopped cookie bar pieces for a loaded finish. Serve chilled.