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

Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or grease well.

Step 2: Make the Brownie Base

In a medium bowl, whisk together melted butter and sugar until combined.
Add eggs and vanilla extract; beat until smooth.
Stir in cocoa powder, flour, salt, and baking powder until just combined.
Spoon about 1 heaping tablespoon of brownie batter into the bottom of each muffin cup and spread evenly.

Step 3: Make the Cheesecake Layer

In a separate bowl, beat softened cream cheese until smooth.
Add sugar, egg, and vanilla extract. Mix until fully combined and creamy.
Spoon a layer of cheesecake mixture over the brownie batter in each muffin cup, filling each almost to the top.

Step 4: Bake

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

Once chilled, drizzle each cup with caramel sauce.
Then drizzle chocolate ganache over the caramel.
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.