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Loaded Brownie Cheesecake Cups Recipe – Easy Mini Brownie Cheesecakes with Caramel & Ganache

Loaded Brownie Cheesecake Cups Recipe – Easy Mini Brownie Cheesecakes with Caramel & Ganache

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Loaded Brownie Cheesecake Cups Recipe – Easy Mini Brownie Cheesecakes with Caramel & Ganache

Introduction: A Mini Dessert with Maximum Flavor

If you’re looking for a dessert that’s rich, indulgent, and irresistibly cute, these Loaded Brownie Cheesecake Cups check every box. With a fudgy brownie base, a smooth cheesecake center, gooey caramel, and silky ganache, they’re the perfect mini brownie cheesecakes for parties, holidays, or late-night cravings.

Want something easy yet impressive? This recipe is beginner-friendly, requires minimal tools, and can be made ahead of time—ideal for busy bakers!

Why You’ll Love These Loaded Brownie Cheesecake Cups

  • Four heavenly layers: Brownie, cheesecake, caramel, and ganache.

  • Easy to make: No water bath or springform pans required.

  • Perfect for sharing: Individually portioned mini cheesecakes.

  • Freezer-friendly: Make ahead and freeze for future indulgence.

Ingredients You’ll Need

For the Brownie Base:

  • 1 box brownie mix (or your favorite homemade version)

  • Eggs, oil, and water (as directed on the box)

For the Cheesecake Layer:

  • 8 oz cream cheese, softened

  • 1/3 cup granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

For the Caramel:

  • 1/2 cup caramel sauce (store-bought or homemade)

For the Ganache:

  • 1/2 cup heavy cream

  • 1 cup semi-sweet chocolate chips

Optional Toppings:

  • Sea salt flakes

  • Mini chocolate chips

  • Chopped nuts or crushed pretzels

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Loaded Brownie Cheesecake Cups Recipe

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How to Make Loaded Brownie Cheesecake Cups

1️⃣ Prepare the Brownie Base

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix the brownie batter according to package instructions and spoon about 1 ½ tablespoons into each liner. Bake for 10 minutes.

2️⃣ Make the Cheesecake Filling

While the brownie bases bake, beat the cream cheese and sugar until smooth. Add the egg and vanilla; mix until creamy. Spoon 1–2 tablespoons of the cheesecake mixture on top of each partially baked brownie cup.

3️⃣ Bake the Cheesecake Layer

Return the pan to the oven and bake for 15–18 minutes, or until the centers are just set. Cool completely in the pan, then chill in the fridge for at least 2 hours.

4️⃣ Add the Caramel

Once cooled, spoon a thin layer of caramel sauce over each cheesecake cup. Chill for 10–15 minutes to set.

5️⃣ Top with Ganache

Heat the cream until just simmering, pour over chocolate chips, let sit for 1 minute, then stir until smooth. Spoon over the caramel layer. Sprinkle with toppings if desired.

Notes & Tips

  • Make-Ahead Friendly: These mini cheesecakes can be made a day in advance. Chill overnight and top before serving.

  • Storage: Keep refrigerated in an airtight container for up to 5 days.

  • Freezer Tip: Freeze without the toppings. Wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then top fresh.

  • Ganache Hack: Combine 1/4 cup hot cream with 1/3 cup semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth.

  • Add a Crunch: Crushed pretzels or toffee bits make a great salty-sweet contrast.

Storage Tips

  • Fridge: Store in an airtight container for up to 5 days.

  • Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Variations & Substitutions

  • Use a graham cracker crust instead of brownie for a lighter base.

  • Swap in Nutella or peanut butter for caramel.

  • Try white chocolate ganache for a different twist.

  • Make them gluten-free with a gluten-free brownie mix.

Tips for Success

  • Use room temperature cream cheese for a smooth texture.

  • Don’t overbake the cheesecake layer—it should be slightly jiggly in the center.

  • Let each layer set before adding the next for clean, beautiful layers.

  • Add a sprinkle of flaky sea salt on top for a gourmet touch.

Related Recipes on RangerMT.com

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Loaded Brownie Cheesecake Cups Recipe – Easy Mini Brownie Cheesecakes with Caramel & Ganache

Loaded Brownie Cheesecake Cups Recipe – Easy Mini Brownie Cheesecakes with Caramel & Ganache

  • Author: kecha
Print Recipe

Description

These Loaded Brownie Cheesecake Cups are the ultimate bite-sized indulgence! With a rich, fudgy brownie base, creamy cheesecake layer, gooey caramel, and silky chocolate ganache topping, they’re the perfect dessert for parties, holidays, or whenever you’re craving something truly decadent. Baked in a muffin tin and topped with your favorite candies or nuts, these mini cheesecakes are easy to make and impossible to resist.

Ingredients

Scale

For the Brownie Layer:

  • 1/2 cup (1 stick) unsalted butter, melted

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/3 cup unsweetened cocoa powder

  • 1/2 cup all-purpose flour

  • 1/4 tsp salt

  • 1/4 tsp baking powder

For the Cheesecake Layer:

  • 8 oz cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1/2 tsp vanilla extract

For the Toppings:

  • 1/3 cup caramel sauce (store-bought or homemade)

  • 1/3 cup chocolate ganache (or melted semi-sweet chocolate + heavy cream)

  • Optional: Chopped nuts, mini chocolate chips, crushed candy bars, sea salt

Instructions

Step 1: Preheat & Prepare

  1. Preheat oven to 350°F (175°C).

  2. Line a 12-cup muffin tin with paper liners or grease well.

Step 2: Make the Brownie Base

  1. In a medium bowl, whisk together melted butter and sugar until combined.

  2. Add eggs and vanilla extract; beat until smooth.

  3. Stir in cocoa powder, flour, salt, and baking powder until just combined.

  4. Spoon about 1 heaping tablespoon of brownie batter into the bottom of each muffin cup and spread evenly.

Step 3: Make the Cheesecake Layer

  1. In a separate bowl, beat softened cream cheese until smooth.

  2. Add sugar, egg, and vanilla extract. Mix until fully combined and creamy.

  3. Spoon a layer of cheesecake mixture over the brownie batter in each muffin cup, filling each almost to the top.

Step 4: Bake

  1. Bake for 20–22 minutes, or until the cheesecake is set and just starting to turn golden at the edges.

  2. Let the cups cool completely in the pan, then transfer to a wire rack. Chill in the fridge for at least 1 hour.

Step 5: Top with Caramel & Ganache

  1. Once chilled, drizzle each cup with caramel sauce.

  2. Then drizzle chocolate ganache over the caramel.

  3. Finish with your favorite toppings: chopped nuts, crushed candy bars, or sea salt flakes.

Notes

  • Storage: Keep in an airtight container in the fridge for up to 5 days.

  • Freezing: These mini cheesecakes freeze well! Freeze without toppings, then add caramel and ganache after thawing.

  • Ganache Tip: Make an easy ganache by heating 1/4 cup heavy cream and pouring over 1/3 cup chocolate chips. Let sit for 2 minutes, then stir until smooth.

  • Flavor Variations: Add a swirl of peanut butter before baking for a Reese’s-style twist, or top with crushed Oreos for cookies & cream flair.

  • Make Ahead: These are great for making a day in advance before serving at a party or gathering.

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