Description
Deliciously rich Brownie Cheesecake Cups combining fudgy brownie bases with creamy cheesecake layers, baked to perfection and chilled for a decadent dessert ideal for parties or special occasions. Featuring optional mix-ins and customizable garnishes such as fresh berries, caramel sauce, and nuts, these individual servings capture the best of both worlds in a convenient, elegant presentation.
Ingredients
Scale
Brownie Batter
- 1/2 cup (115g) butter, melted
- 1 cup (200g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour (or almond/gluten-free flour for gluten-free option)
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup chocolate chips or chunks (optional)
Cheesecake Layer
- 8 oz (225g) cream cheese, softened (regular, low-fat, or plant-based for vegan)
- 1/3 cup (67g) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream or heavy cream (optional)
Garnishes (optional)
- Chopped walnuts or pecans
- Fresh raspberry or strawberry puree
- Homemade or store-bought salted caramel sauce
- Fresh berries
- Powdered sugar
- Chocolate or caramel drizzle
- Crushed nuts
Instructions
- Prepare the brownie batter: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the melted butter and sugar, creaming them together until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Sift together the flour and cocoa powder, then gradually fold these dry ingredients into the wet mixture until just combined. If desired, fold in the chocolate chips or chunks for extra richness.
- Make the cheesecake layer: In a separate bowl, beat the cream cheese until smooth and fluffy. Add sugar, the egg, vanilla extract, and sour cream or heavy cream if using. Mix until well combined to create a creamy but thick mixture that will hold its shape atop the brownie base.
- Assemble the cups: Line a cupcake pan with muffin liners or grease the pan well. Spoon about two tablespoons of brownie batter into each cup to form the base. Carefully layer a similar amount of cheesecake mixture on top of each brownie portion. Optionally, use a toothpick or skewer to gently swirl the two layers together for a decorative marbled effect.
- Bake the cups: Place the pan in the preheated oven and bake for 20-25 minutes. The cheesecake layer should set but remain slightly jiggly in the center—avoid overbaking to prevent dryness. Once baked, allow the cups to cool completely in the pan.
- Chill the dessert: After cooling, transfer the cups to the refrigerator and chill for at least two hours to firm up the cheesecake layer and enhance the flavors.
- Serve and garnish: Remove the cups from the liners if used. Garnish as desired with fresh berries, a dusting of powdered sugar, drizzles of chocolate or caramel sauce, and crushed nuts. These cups can be enjoyed alone or paired with vanilla ice cream or whipped cream for an indulgent treat.
Notes
- Use gluten-free flour to make this recipe gluten-free.
- Substitute plant-based cream cheese and omit eggs for a vegan adaptation, though texture may vary.
- Ensure not to overbake to keep the cheesecake moist and creamy.
- Swirling the layers is optional but adds a beautiful marbled appearance.
- Chilling the cups is essential for the cheesecake layer to properly set.
