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A collection of cheesecake brownie bites sitting on a cooling rack. This image highlights the perfect texture of the brownie bottom and the smooth cheesecake filling.

Brownie Cheesecake Cups: The Ultimate Fudgy & Creamy Treat

These Brownie Cheesecake Cups feature a rich, fudgy brownie base topped with a smooth, tangy, and incredibly creamy cheesecake layer. This easy-to-follow recipe creates the perfect two-in-one dessert for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Layer
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 0.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 tsp salt
For the Cheesecake Filling
  • 8 oz cream cheese full-fat, softened to room temperature
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 0.5 tsp vanilla extract

Equipment

  • 1 12-cup muffin tin
  • 1 Electric mixer
  • 2 Mixing Bowls

Instructions
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together the melted butter and 1 cup of granulated sugar. Add 1 egg and whisk until glossy. Stir in the flour, cocoa powder, and salt until just combined. Do not overmix.
  3. Distribute the brownie batter evenly among the 12 muffin liners, filling each about 1/3 full.
  4. In a separate bowl, beat the softened cream cheese and 1/4 cup of granulated sugar with an electric mixer until smooth. Beat in 1 egg and vanilla extract until just combined.
  5. Spoon the cheesecake filling evenly over the brownie batter. Bake for 22-25 minutes, until the edges are set and the center has a slight wobble.
  6. Let the cups cool completely in the muffin tin at room temperature. Then, transfer to the refrigerator to chill for at least 2 hours before serving.

Notes

For the smoothest cheesecake, ensure cream cheese and eggs are at room temperature.
Avoid overmixing both batters to ensure a fudgy brownie base and a crack-free cheesecake topping.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
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