Description
Delicious brownie cheesecake cups that combine a rich brownie layer with a creamy cheesecake topping.
Ingredients
Scale
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Prepare Your Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners. This makes for easy removal and a tidy presentation.
- Make the Brownie Batter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar, eggs, and vanilla extract. Whisk until well combined. Add cocoa powder, flour, salt, and baking powder. Stir until the batter is smooth and glossy. Spoon about one heaping tablespoon of brownie batter into the bottom of each muffin liner, smoothing it out evenly with the back of a spoon.
- Bake the Brownie Base: Bake the brownie layers alone for 8–10 minutes. This allows the brownie to firm up slightly so it can support the cheesecake layer without sinking. The tops should look set but not fully baked.
- Make the Cheesecake Filling: While the brownie bases bake, beat the softened cream cheese in a mixing bowl until smooth and fluffy. Add sugar and vanilla extract, then the eggs, one at a time, beating just until combined. Avoid overmixing—this keeps the cheesecake from cracking.
- Add the Cheesecake Layer: Once the brownie bottoms come out of the oven, immediately spoon the cheesecake batter on top, filling each cup almost to the top. Smooth the surface with the back of a spoon.
- Final Bake: Return the muffin tin to the oven and bake for 14–16 minutes, or until the cheesecake is set around the edges with a slight jiggle in the center.
- Chill and Serve: Let the cheesecakes cool completely in the pan, then transfer them to the fridge for at least 2 hours (overnight is even better). Once chilled, peel off the liners and serve as-is or with a topping of your choice—berries, chocolate drizzle, or even a dollop of whipped cream.
Notes
- For best flavor, let the cheesecakes chill overnight.
- Feel free to top with extra chocolate sauce or fresh fruit before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg