Dessert

Loaded Brownie Cheesecake Dessert Cups Recipe

Bylilan Sage November 3, 2025November 3, 2025

Introduction

These Loaded Brownie Cheesecake Dessert Cups combine rich, fudgy brownies with creamy cheesecake in a perfectly portioned treat. Topped with whipped cream, chocolate chips, and nuts, they make a decadent dessert that’s easy to share and sure to impress.

The image shows four small chocolate cheesecake cups on a white square plate, placed on a white marbled surface. Each dessert has three layers: a dark brown chocolate cup base, a creamy pale yellow cheesecake filling in the middle, and a swirl of white whipped cream on top. Small chocolate chips are sprinkled both on the whipped cream and around the cheesecake filling. Each dessert is crowned with a bright red cherry with a long stem sitting on the whipped cream. Scattered chocolate chips surround the plate, and a white bowl with additional chocolate chips is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (melted)
2 cups sugar
4 eggs
1 cup all-purpose flour
1 cup cocoa powder (unsweetened)
1 tsp vanilla extract
16 oz cream cheese (softened)
1/2 cup sugar
1 tsp vanilla extract
2 eggs
1/2 cup whipped cream
1/4 cup chocolate chips (for garnish)
1/4 cup crushed nuts (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a muffin tin.
Step 2: In a large bowl, mix the melted butter and 2 cups of sugar until blended, then add in the eggs and 1 tsp vanilla extract, beating until smooth.
Step 3: Stir in the flour and cocoa powder until just combined, then divide the brownie batter evenly among the muffin cups.
Step 4: In another bowl, beat the cream cheese until smooth, then add 1/2 cup sugar, 1 tsp vanilla extract, and 2 eggs. Mix until creamy.
Step 5: Pour the cheesecake filling on top of each brownie base in the muffin tin.
Step 6: Bake for 25 minutes or until the cheesecake layer is set. Let the dessert cups cool completely before removing them from the tin.
Step 7: Before serving, top each cup with whipped cream, chocolate chips, and crushed nuts if desired.

Tips & Variations

Use room temperature cream cheese for a smoother filling and easier mixing.
Substitute nuts with chopped caramel or toffee bits for added sweetness and crunch.
Place the muffin tin on a baking sheet to catch any drips and make handling easier.
Try adding a pinch of cinnamon or espresso powder to the brownie batter for deeper flavor.

Storage

Store the dessert cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for about 10 seconds if you prefer them slightly warm. They also freeze well—wrap individually and freeze for up to one month. Thaw overnight in the fridge before serving.

How to Serve

The image shows small dessert cups with three visible layers. The bottom layer is a dark brown, moist cake forming the base and sides of the cups. The middle layer is light yellow and creamy, filling most of the inside. On top of this is a swirl of white whipped cream garnished with small chocolate chips. Each cup is finished with a bright red cherry with a long stem placed at the whipped cream’s center. The dessert cups sit on a white rectangular plate, with scattered chocolate chips around them, all on a white marbled surface. In the background, more dessert cups and a white bowl filled with chocolate chips are slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dessert cups ahead of time?

Yes, they can be prepared a day in advance and stored in the refrigerator. Just add the whipped cream and toppings before serving to keep them fresh.

Can I use a different type of chocolate in the recipe?

Absolutely! You can swap the cocoa powder for melted dark or milk chocolate in the brownie batter for a richer or sweeter taste.