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Loaded Brownie Cheesecake Cups

Decadent brownie cups layered with creamy cheesecake, topped with whipped cream and chocolate syrup for an indulgent dessert experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup brownie mix
  • 2 tablespoons vegetable oil
  • 1 large egg for brownie mix
  • 1/4 cup water
Cheesecake Filling
  • 8 ounces cream cheese, softened must be at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg for cheesecake filling
  • 1/4 cup sour cream
  • 1/2 cup mini chocolate chips optional for extra flavor
  • 1/4 cup crushed nuts optional for topping
Toppings
  • Whipped cream for topping
  • Chocolate syrup for drizzling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine the brownie mix, vegetable oil, egg, and water. Stir until smooth.
  3. Divide the brownie batter evenly among the cupcake liners, filling each about halfway.
  4. In another bowl, whip the cream cheese with granulated sugar and vanilla extract until smooth.
  5. Add a large egg and sour cream, and mix until well combined.
  6. Fold in mini chocolate chips and crushed nuts if desired.
  7. Spoon the cheesecake mixture onto the brownie batter in each liner, filling them almost to the rim.
Baking
  1. Bake in the preheated oven for 20-25 minutes. Look for golden edges and set tops.
  2. Allow to cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Top with whipped cream and drizzle with chocolate syrup before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. The flavors improve overnight.