Brownie Cheesecake Cups
A delightful dessert that combines the fudgy texture of brownies with the creamy goodness of cheesecake, all served in cute cups. Perfect for parties and gatherings!
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.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to a month. Ensure cream cheese is at room temperature for best results.