Loaded brownie cheesecake cup

Here’s a fun, Loaded Brownie Cheesecake Cup recipe—perfect for individual servings and easy to customize 🍫🧁

Loaded Brownie Cheesecake Cups

Ingredients

Brownie Layer

• Brownie mix (plus ingredients listed on the box)
  or homemade brownie batter
• Optional mix-ins: chocolate chips, chopped cookies, mini marshmallows

Cheesecake Layer

• 8 oz (225 g) cream cheese, softened
• ¼ cup sugar
• 1 egg
• ½ tsp vanilla extract

Toppings (the “loaded” part!)

• Whipped cream
• Chocolate syrup or fudge sauce
• Crushed Oreos or brownies
• Mini chocolate chips
• Caramel drizzle

Instructions

1. Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
2. Prepare brownie batter according to directions.
3. Fill liners halfway with brownie batter.
4. Make cheesecake filling:
   Beat cream cheese and sugar until smooth, then mix in egg and vanilla.
5. Spoon cheesecake layer on top of the brownie batter (about 1–2 tbsp).
6. Bake 20–25 minutes, until centers are just set.
7. Cool completely, then chill in the fridge for at least 1 hour.
8. Top generously with whipped cream and your favorite toppings.

Tips

• Want extra fudgy? Slightly underbake by 1–2 minutes.
• For clean layers, tap the pan gently before baking.
• These store well in the fridge for 2–3 days.

If you want, I can help you make:

• a no-bake version
• an air fryer version
• or a single-serve mug version