Go Back
–+ servings
Brownie cheesecake cups, a delightful dessert with layers of brownie and cheesecake.
Print Recipe
No ratings yet

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.