Brownie Cheesecake Cups are a fun and delicious dessert that combines the rich flavors of brownies and the creamy goodness of cheesecake, all in a cute little cup! They are perfect for parties, family gatherings, or just a cozy night at home. With these sweet treats, you can enjoy two of your favorite desserts in one bite.
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Why Make This Recipe
You should make Brownie Cheesecake Cups because they are easy to prepare and always a crowd-pleaser. This recipe allows you to enjoy the best of both worlds: the fudgy texture of brownies and the smoothness of cheesecake. Plus, they are portion-controlled, making them the perfect indulgence without going overboard. Fun toppings like whipped cream and chocolate syrup make them even more enjoyable!
How to Make Brownie Cheesecake Cups
To create these delightful brownie cheesecake cups, follow the simple steps below:
Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 cup mini chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Whipped cream
- Chocolate syrup
- Mini chocolate chips
- 2 chocolate chip cookie bars, chopped
Directions:
- Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it generously.
- In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix in the egg and vanilla extract until smooth.
- Add the flour, cocoa powder, and salt, stirring just until combined. Gently fold in the mini chocolate chips.
- Spoon the brownie batter into the bottom of each muffin cup, filling each about 1/3 of the way. Lightly press them to level.
- In another bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract; mix until creamy.
- Spoon the cheesecake mixture over the brownie base in each cup, filling almost to the top.
- Bake for about 22-25 minutes, until the centers are set and the edges are slightly golden.
- Let cool in the pan, then refrigerate for at least 2 hours.
- Before serving, top each cup with whipped cream, drizzle with chocolate syrup, sprinkle mini chocolate chips, and add chunks of cookie bar for a loaded finish.
How to Serve Brownie Cheesecake Cups
Serve these delightful brownie cheesecake cups chilled for the best texture. They look great on a platter and can be garnished with extra toppings like whipped cream, chocolate syrup, or a sprinkle of mini chocolate chips. They are sure to impress your guests!
How to Store Brownie Cheesecake Cups
You can store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you’d like to keep them longer, you can freeze them for up to a month. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Brownie Cheesecake Cups
- Ensure that your cream cheese is softened to room temperature for a smooth filling.
- Don’t overmix the brownie batter; just stir until the ingredients are combined for a fudgier texture.
- Feel free to get creative with toppings! You can use crushed nuts, sprinkles, or fruit for a unique twist.
Variation
If you want to switch things up, you can add different flavors to the cheesecake layer, such as a swirl of raspberry puree or a hint of mint extract. You can also substitute the chocolate chips with peanut butter chips for a different flavor profile.
FAQs
1. Can I use stand-in ingredients like margarine instead of butter?
Yes, you can use margarine, but it may change the flavor slightly.
2. How can I make these gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend.
3. How long do these last once made?
They last for up to 4 days in the refrigerator. Make sure to store them in an airtight container.
Brownie Cheesecake Cups
Ingredients
Brownie Base
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup all-purpose flour For gluten-free, use a gluten-free flour blend.
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¼ cup mini chocolate chips
Cheesecake Layer
- 8 oz cream cheese, softened Ensure it’s at room temperature for a smooth filling.
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Toppings
- Whipped cream
- Chocolate syrup
- Mini chocolate chips
- 2 bars chocolate chip cookie, chopped For added texture and flavor.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it generously.
- In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix in the egg and vanilla extract until smooth.
- Add the flour, cocoa powder, and salt, stirring just until combined. Gently fold in the mini chocolate chips.
- Spoon the brownie batter into the bottom of each muffin cup, filling each about 1/3 of the way. Lightly press them to level.
Cheesecake Filling
- In another bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract; mix until creamy.
- Spoon the cheesecake mixture over the brownie base in each cup, filling almost to the top.
Baking
- Bake for about 22-25 minutes, until the centers are set and the edges are slightly golden.
- Let cool in the pan, then refrigerate for at least 2 hours.
Serving
- Before serving, top each cup with whipped cream, drizzle with chocolate syrup, sprinkle mini chocolate chips, and add chunks of cookie bar for a loaded finish.
