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Loaded Brownie Cheesecake Cups

Loaded Brownie Cheesecake Cups: Divine Layers of Delight

Loaded Brownie Cheesecake Cups feature fudgy brownie layers and creamy cheesecake, perfect for chocolate lovers.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup Melted Butter Use coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar
  • 2 large Eggs Room temperature.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 1/2 cup Cocoa Powder High-quality cocoa recommended.
  • 1/2 cup All-Purpose Flour Substitute with a 1:1 gluten-free blend if needed.
  • 1/4 teaspoon Salt
  • 1/2 cup Mini Chocolate Chips Highly recommended.
For the Cheesecake Layer
  • 8 ounces Cream Cheese Full-fat for best texture.
  • 1/2 cup Granulated Sugar For cheesecake.
  • 1/2 cup Sour Cream
Optional Toppings
  • 1/4 cup Peanut Butter Ideal for Peanut Butter Swirl variation.
  • 1 teaspoon Mint Extract Consider adding mint chocolate chips.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine melted butter and granulated sugar until smooth. Whisk in eggs and vanilla extract.
  3. In a separate bowl, mix cocoa powder, flour, and salt; fold this dry mix into the wet ingredients.
  4. Stir in mini chocolate chips before moving to the next step.
Baking
  1. Spoon brownie batter into the lined muffin cups, filling each one about one-third full.
  2. Bake for 10-12 minutes. Edges should be set while the center remains slightly soft.
  3. After baking, allow to cool slightly.
Cheesecake Filling
  1. In a bowl, beat softened cream cheese until smooth. Gradually mix in sugar, followed by eggs, one at a time.
  2. Blend in sour cream and vanilla extract until silky and uniform.
Assemble
  1. Pour cheesecake filling over the brownies in each cup, filling them to the brim.
  2. Place the muffin tin in a larger pan filled with hot water; bake for 20-25 minutes.
Final Steps
  1. Turn off the oven and leave the door ajar for 30 minutes to cool gradually.
  2. Chill for at least 4 hours, or overnight, before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for a smooth filling. Store in an airtight container in the fridge for up to 5 days.

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