Loaded Brownie Cheesecake Cups
Loaded Brownie Cheesecake Cups are swirled with sweet cream cheese and baked to perfection in cupcake liners. Fudgy, creamy, and easy to make with just a boxed brownie mix and a few simple ingredients.
Equipment
- muffin tin
- cupcake liners
- mixing bowls
- electric mixer or whisk
- toothpick
- spoon
- cooling rack
Ingredients
- 1 box brownie mix
- 2 eggs (as per mix instructions)
- 1/2 cup oil (as per mix instructions)
- 1/4 cup water (as per mix instructions)
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line muffin tin with cupcake liners.
- Prepare brownie batter according to box instructions.
- Beat cream cheese, sugar, and vanilla until smooth.
- Fill each liner 2/3 full with brownie batter.
- Spoon cheesecake mix on top and swirl with a toothpick.
- Bake 18–22 minutes until set at the edges.
- Cool completely, then refrigerate 30+ minutes before serving.
Notes
Store refrigerated up to 5 days or freeze individually for 2 months. Chill at least 30 minutes before serving for best texture. Use piping bags for neater swirls or add jam/chocolate chips for creative twists.
Nutrition
Calories: 220kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 160mgPotassium: 70mgFiber: 1gSugar: 17gVitamin A: 350IUCalcium: 40mgIron: 1mg