The first time I pulled a tray of these Loaded Brownie Cheesecake Cups from my oven, my kitchen was filled with a smell that was pure magic—rich, dark chocolate swirling with the sweet, tangy scent of baking cheesecake. I’d been craving the decadence of a dessert potluck but in a personal, no-fuss package, and this recipe was my happy accident. It’s the kind of treat that makes you close your eyes after the first bite, and I’m so excited to share exactly how I make them with you.
Ingredients
- 1 box of your favorite fudge brownie mix (plus the oil, eggs, and water it calls for)
- 1 1/2 cups (12 oz) full-fat cream cheese, completely softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- Optional toppings: chocolate chips, crushed Oreos, caramel drizzle, a pinch of sea salt
Now, let’s talk ingredients because not all are created equal here. I cannot stress enough: use full-fat cream cheese. I tried the reduced-fat version once, hoping to shave off a few calories, and the texture was runny and never set properly. It’s worth the splurge. For the brownie mix, I personally lean toward a “fudge” style for that dense, moist base. And for the vanilla—please use the real stuff. That imitation vanilla can leave a faint chemical aftertaste that pure vanilla just doesn’t. It makes a huge difference in the depth of flavor.
Equipment Needed
- Standard 12-cup muffin tin
- Paper or silicone cupcake liners
- Electric hand mixer or stand mixer
- 2 medium mixing bowls
- Whisk and spatula
- Ice cream scoop or large spoon (for batter distribution)
- Wire cooling rack
You don’t need fancy gear for this, but a couple of items are non-negotiable. First, do not skip the liners. I learned this the hard way when I thought a well-greased pan would suffice. The cheesecake layer loves to weld itself to the tin, and you’ll end up with a delicious, crumbly mess instead of pretty cups. Silicone liners are my favorite for super easy release. An electric mixer is also key for that perfectly smooth, lump-free cheesecake filling. You can whisk by hand, but your arm will get quite the workout, and it’s easy to under-mix.
Step-by-Step Instructions
First, preheat your oven according to your brownie mix’s directions and line every well of your muffin tin. Trust me, line them all—you’ll use every cup. Prepare the brownie batter exactly as the box instructs in one bowl. In your second bowl, beat the softened cream cheese with the powdered sugar and vanilla until it’s completely smooth and silky, about 2 minutes. This is where patience pays off; no cream cheese lumps allowed! Then, beat in the single egg just until it’s fully incorporated. You’ll see two gorgeous bowls of batter: one deep chocolate, one creamy white.
Here’s the fun, assembly-line part. Using a spoon or scoop, divide the brownie batter evenly among all 12 liners. You only want to fill them about 1/3 of the way up. They will look very bare, but remember, we’re adding a second layer! Next, gently spoon the cheesecake batter right on top, dividing it evenly. I like to do a little swirl with a toothpick here, marbling the two batters slightly—it creates beautiful pockets of pure cheesecake and chocolatey swirls. Don’t over-mix; just a few figure-eights will do.(See the next page below to continue…)