Description
Delight in these luscious Brownie Cheesecake Cups, a perfect combination of rich chocolate brownie and creamy cheesecake baked into individual servings. Ideal for parties or a decadent treat, these cups feature a fudgy brownie base topped with a smooth cheesecake layer, optionally swirled together for a marbled effect and garnished with berries, nuts, and drizzles of chocolate or caramel.
Ingredients
Scale
Brownie Base
- 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, cream together the melted butter and sugar until smooth and well combined. Beat in the eggs one at a time to ensure an even texture, then mix in the vanilla extract. Sift together the flour and cocoa powder to avoid lumps, then gradually fold these dry ingredients into the wet mixture until just combined. If desired, fold in chocolate chips to add extra richness to your brownies.
- Make the cheesecake layer: In a separate bowl, beat the softened cream cheese until smooth and fluffy using a hand mixer or stand mixer. Add the sugar, egg, vanilla extract, and sour cream or heavy cream if using, then mix thoroughly until the mixture becomes creamy with a slightly thick consistency that will hold its shape over the brownie base during baking.
- Assemble the cups: Line a cupcake pan with muffin liners or lightly grease the pan to prevent sticking. Spoon about two tablespoons of the brownie batter into each cup creating an even base. Then, layer a similar amount of the cheesecake mixture on top of each brownie portion. Optionally, gently swirl the top layers together with a toothpick or skewer to create a marbled decorative effect without blending completely.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes. Bake until the cheesecake layer is set but still has a slight jiggle in the center, which indicates it is moist and creamy inside. Avoid overbaking as this can dry out the cups and toughen the texture.
- Cool and chill: Allow the baked brownie cheesecake cups to cool completely in the pan on a wire rack. Once cooled, transfer them to the refrigerator and chill for at least two hours to fully set and develop the best flavor and texture.
- Serve and garnish: After chilling, carefully remove the cups from their liners if used. Garnish each with fresh berries, a dusting of powdered sugar, drizzles of chocolate or salted caramel sauce, and a sprinkle of chopped nuts. These cups can be enjoyed on their own or paired beautifully with vanilla ice cream or whipped cream for an indulgent dessert experience.
Notes
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Use low-fat or plant-based cream cheese and sour cream to accommodate dietary preferences like vegan or lower fat options.
- Swirling the brownie and cheesecake layers is optional but adds an attractive marbled look and flavor variation.
- Chilling the cups for at least two hours is essential for the cheesecake layer to set properly.
- Store leftovers refrigerated in an airtight container for up to 4 days.
- Before serving, bring to room temperature for best flavor and creamy texture.
