Loaded Brownie Cheesecake Cups (Print Page)

Fudgy brownie cups layered with creamy cheesecake and loaded with chocolate, nuts, cookies, and candy.

# What You Need:

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01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.

02 - Melt butter in a medium bowl. Whisk in granulated and brown sugars until glossy. Beat in eggs and vanilla until combined.

03 - Sift cocoa powder, flour, and salt into the wet mixture. Stir until just combined—avoid overmixing.

04 - Distribute brownie batter evenly among prepared muffin cups, using about 1 heaping tablespoon per cup.

05 - Beat cream cheese until smooth in a separate bowl. Add sugar, egg, and vanilla. Mix until creamy and lump-free.

06 - Spoon approximately 1 tablespoon of cheesecake mixture over each brownie base. Gently smooth tops.

07 - Generously sprinkle each cup with chocolate chips, nuts, crushed Oreos, and M&Ms.

08 - Bake for 22–25 minutes until cheesecake is set and brownie edges are firm.

09 - Cool in pan for 10 minutes. Transfer to wire rack to cool completely. Refrigerate at least 1 hour before serving.

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You get two desserts in every single bite—fudgy brownie meets creamy cheesecake
The topping bar situation lets everyone customize their own cup exactly how they like it

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Overbaking makes the cheesecake layer crack and dry out so pull them out when they still have a slight wobble
Room temperature cream cheese is non-negotiable unless you want tiny lumps in your filling

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Use an ice cream scoop to portion the brownie batter evenly so all cups bake at the same rate
Rotate the muffin tin halfway through baking if your oven has hot spots