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Loaded Brownie Cheesecake Cups

Delightful treats merging a soft, fudgy brownie base with a creamy cheesecake topping, perfect for any occasion.
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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
  

For the brownie base
  • 1 box brownie mix
  • 1/4 cup vegetable oil
  • 2 large eggs
For the cheesecake filling
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • 1/4 cup crushed cookies (like Oreos)
  • to taste whipped cream for topping (optional)
  • to taste chocolate sauce for drizzling (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a muffin tin or line it with paper liners.
  3. In a large bowl, combine the brownie mix, vegetable oil, and eggs. Stir until the mixture is smooth and well-combined.
Assembly
  1. Use a spoon to fill each muffin tin cup with the brownie mix, about halfway full.
  2. In another bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth.
  3. Stir in mini chocolate chips and crushed cookies to the cheesecake mixture.
  4. Spoon the cheesecake mixture over the brownie bases until the cups are nearly full.
Baking
  1. Place the muffin tin in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the Loaded Brownie Cheesecake Cups to cool in the tin for around 10 minutes before transferring them to a wire rack to cool completely.
Serving
  1. Top them with whipped cream or a drizzle of chocolate sauce as desired, then enjoy!

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.