Loaded Brownie Cheesecake Cups

These Loaded Brownie Cheesecake Cups are the ultimate dessert mash-up: rich, fudgy brownies meet velvety cheesecake in a bite-sized form that’s as fun to make as it is to eat. I love how they bring together two classic treats into one decadent bite—perfect for parties, potlucks, or just an indulgent night in.

Why You’ll Love This Recipe

I always reach for this recipe when I want something that’s rich, creamy, and chocolatey all in one. The brownie base gives each cup a dense, chewy texture, while the cheesecake layer adds a smooth, tangy contrast. They’re no-bake once the brownies are done, super easy to prep ahead, and always a crowd-pleaser. Plus, I can easily customize them with toppings like fruit, nuts, or a drizzle of chocolate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups fudgy brownies, crumbled

• 1½ cups cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

Directions

1. I start by preparing a batch of fudgy brownies or using leftovers—store-bought works too. Once cooled, I crumble 2 cups of the brownies into fine chunks.

2. I press the brownie crumbles into the bottom of lined muffin tins or silicone cupcake molds to form a crust. Then I chill them for about 15 minutes to help them set.

3. In a mixing bowl, I beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.

4. I scoop the cheesecake mixture over each brownie base and smooth out the tops.

5. I refrigerate the cups for at least 2 hours, or until the cheesecake layer is firm and set.

6. Optional: I top them with chocolate shavings, fresh berries, or a dollop of whipped cream before serving.

Servings and timing

This recipe makes about 12 cheesecake cups. It takes around 20 minutes to prepare and 2 hours of chilling time. If baking the brownies from scratch, I add an additional 30–35 minutes of baking time.

Variations

Sometimes I switch it up by using flavored brownies—like salted caramel or peanut butter swirls—for extra depth. I’ve also mixed mini chocolate chips or crushed Oreos into the cheesecake layer for added texture. For a fruity version, I swirl in raspberry jam before chilling. There’s so much room to play depending on the occasion or craving.

Storage/Reheating

I keep the cheesecake cups in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them individually and just let them thaw in the fridge for a few hours before serving. They’re best cold, so I don’t reheat them, but if I want a softer texture, I let them sit at room temperature for 10 minutes.

FAQs

What kind of brownies should I use?

I use fudgy brownies because they hold together better and give a richer base. Cakey brownies can work too, but the texture will be lighter.

Can I make these ahead of time?

Yes, I usually make them the day before and let them chill overnight. That makes serving easier and the texture even better.

Do I need to bake the cheesecake layer?

No baking needed! The cheesecake layer sets in the fridge, making this a great no-bake dessert once the brownies are prepared.

Can I use low-fat cream cheese?

I’ve tried using low-fat cream cheese and it works, but the texture is a bit softer and less creamy than full-fat. Still delicious, though.

How do I keep the cheesecake from being lumpy?

I make sure the cream cheese is fully softened before mixing and beat it well with the sugar and vanilla until smooth. That always gives me a silky result.

Conclusion

Loaded Brownie Cheesecake Cups are the perfect treat when I want something easy, impressive, and seriously indulgent. I love how the fudgy base complements the creamy top, and they always disappear fast whenever I bring them out. Whether I’m hosting or just treating myself, these little cups deliver big flavor with minimal fuss.