Loaded Brownie Cheesecake Cups
Decadent individual desserts combining fudgy brownie and creamy cheesecake. Rich chocolate flavor, velvety texture, and portable design make these irresistible for any occasion.
- Prep Time: 25
- Cook Time: 25
- Total Time: 230
- Yield: 12 servings
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 tbsp unsalted butter, melted
3/4 cup granulated sugar (brownie)
2 large eggs (brownie)
1 tsp vanilla extract (brownie)
1/2 cup unsweetened cocoa powder (Dutch-process preferred)
1/2 cup all-purpose flour
1 1/3 cups cream cheese, room temperature
1/2 cup granulated sugar (cheesecake)
1 tsp vanilla extract (cheesecake)
1/4 cup sour cream
1/2 cup semi-sweet chocolate chips
Whipped cream (optional garnish)
Instructions
Preheat oven to 350°F (175°C). Grease 12 mini muffin cups
In a bowl, whisk cocoa powder and flour
Add melted butter and granulated sugar, mix until smooth
Incorporate eggs and vanilla extract, stir until combined
Divide brownie batter evenly among muffin tins
Bake 10-12 minutes (brownies should not be fully cooked)
Let cool 5 minutes
In a separate bowl, beat cream cheese and sugar until fluffy
Add vanilla extract and sour cream, mix until smooth
Spoon cheesecake filling into cooled brownies
Top with chocolate chips and return to oven
Bake 10-12 minutes until puffed and golden
Cool completely, then chill at least 1 hour before serving
Notes
Use room temperature cream cheese for lump-free batter
Dutch-process cocoa creates deeper chocolate flavor
Chilling is essential for clean slicing
Can substitute all-purpose flour with gluten-free alternative if needed
Omit chocolate chips for a lighter version
Find it online: https://elitesrecipes.com/loaded-brownie-cheesecake-cups/