Loaded Brownie Cheesecake Cups

Why You’ll Love Loaded Brownie Cheesecake Cups Recipe

You’ll fall for these cups because they deliver the best of both worlds—deep chocolate brownie richness and silky cheesecake creaminess. The textures contrast beautifully: dense brownie bits, airy whipped‑cream‑folded filling, and gooey toppings that make each bite memorable. On top of that, they’re simple to put together, require no complicated baking for the filling, and you can customize the toppings to fit your style or treat‑mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• about 2 cups fudgy brownies, crumbled

• 1 ½ cups cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream, whipped to stiff peaks

• chocolate ganache (melted chocolate + heavy cream)

• caramel sauce

• extra brownie crumbs for topping

Directions

1. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and fluffy.

2. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined — careful not to over‑mix so the filling stays light and airy.

3. Start assembling your cups: spoon a layer of crumbled brownies into the bottom of each cup or glass. Next add a generous layer of the cheesecake filling (you can pipe it for a cleaner look).

4. Drizzle chocolate ganache and caramel sauce over the cheesecake layer. Repeat with another brownie layer, filling layer, and topping drizzle until the cup is filled.

5. Finish with extra brownie crumbs on top and another light drizzle of chocolate ganache and caramel.

6. Chill the assembled cups in the refrigerator for at least 1 hour before serving. This helps set the layers and enhances the flavor.

Servings and timing

Makes 4 servings. Hands‑on prep time is about 20 minutes, and total time including chilling is about 1 hour.

Variations

You can easily switch things up: use a brownie mix instead of homemade brownies for ease; swap the caramel sauce for butterscotch or berry sauce; add toasted nuts, chocolate chips or fresh berries between layers for extra texture and flavor; use gluten‑free brownies if needed; experiment with a cookie base rather than brownie for a twist.

Storage/Reheating

These dessert cups store well in the refrigerator. Cover each cup with plastic wrap or use an airtight container and keep for up to 4 days. They aren’t ideal for reheating — they’re best served cold. If you want to freeze them, do so without the ganache or caramel toppings for up to 1 month, then thaw overnight in the fridge and add fresh drizzles before serving.

FAQs

Can I use store‑bought brownies for this recipe?

Absolutely! Using store‑bought brownies will save time and still give you great results. Just crumble them as instructed.

What type of cream cheese is best?

Use full‑fat, brick‑style cream cheese (not the spreadable kind) for the richest, most stable filling.

Can I make these cheesecake cups ahead of time?

Yes — you can assemble them up to 24 hours in advance. Keep them chilled in the fridge until ready to serve.

Are there nut‑free options?

Yes — the base recipe is naturally nut‑free. Just check the brownie mix or ingredients for any hidden nuts and omit any nut toppings or add‑ins.

Can I make this recipe gluten‑free?

Yes — substitute gluten‑free brownies or a gluten‑free brownie mix and the rest of the recipe remains the same.

What size cups should I use?

Individual dessert glasses or small ramekins (about 6–8 oz size) work well. Choose a size that lets you layer multiple portions without the portions being too large.

Can I adjust the sweetness level?

Yes — if you prefer less sweetness, you can use a bit less powdered sugar in the filling or skip the caramel sauce and use only the chocolate ganache.

Can I substitute the heavy whipping cream with something else?

For best texture you’ll want heavy whipping cream so the filling holds its shape. Using a lighter cream may result in a thinner, less stable filling.

Can I skip chilling and serve immediately?

You can, but chilling allows the layers to set and the flavors to meld, giving better texture and taste. At least 1 hour in the fridge is recommended.

Can I freeze the finished dessert with toppings?

It’s better to freeze without the toppings (ganache and caramel) for up to 1 month, then thaw in the fridge overnight and add fresh toppings before serving. Freezing with toppings may affect texture and appearance.

Conclusion

These Loaded Brownie Cheesecake Cups are a decadent yet approachable dessert that combine the indulgence of brownies with the creamy elegance of cheesecake. With minimal effort and no complicated baking, you’ll create a treat that looks and tastes like you spent much more time on it than you did. Whether for a casual dessert at home or to impress guests, these cups are sure to become a favorite.

Loaded Brownie Cheesecake Cups

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Loaded Brownie Cheesecake Cups are a decadent dessert featuring a rich brownie base topped with creamy cheesecake, chocolate chips, and a drizzle of melted chocolate. Perfect for parties or a sweet indulgence.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes (includes chilling time)
• Yield: 12 cups
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 box brownie mix (plus ingredients required on the box)
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips
• 1/4 cup melted chocolate (for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare the brownie mix according to the package instructions.
3. Fill each cupcake liner about 1/3 full with brownie batter.
4. Bake for 10 minutes, then remove from the oven and set aside.
5. In a bowl, beat cream cheese and sugar until smooth.
6. Add eggs and vanilla extract, mixing until combined.
7. Spoon the cheesecake mixture over the partially baked brownies, filling each cup almost to the top.
8. Sprinkle mini chocolate chips on top of the cheesecake layer.
9. Bake for an additional 18–20 minutes, or until the cheesecake is set.
10. Let cool completely, then drizzle with melted chocolate.
11. Refrigerate for at least 2 hours before serving.

Notes

• Use room temperature cream cheese for a smoother texture.
• Chill thoroughly before serving for best results.
• You can customize toppings with nuts or caramel drizzle.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 24g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 55mg