Go Back
–+ servings
Brownie cheesecake cups, a delightful dessert with layers of brownie and cheesecake.
Print Recipe
5 from 1 vote

Brownie Cheesecake Cups

Creamy, fudgy, and just the right size for sharing, these Brownie Cheesecake Cups are the ultimate crowd-pleaser.
Prep Time20 minutes
Cook Time25 minutes
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: Crowd-pleaser, Easy
Servings: 12 servings

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.

Notes

Store leftover brownie cheesecake cups in an airtight container in the refrigerator for up to 4 days. Freeze without toppings for up to 2 months.