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–+ servings
Serine milo

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • muffin tin
  • cupcake liners
  • mixing bowls
  • electric mixer or whisk
  • toothpick
  • spoon
  • cooling rack

Method
 

  1. Preheat oven to 350°F and line muffin tin with cupcake liners.
  2. Prepare brownie batter according to box instructions.
  3. Beat cream cheese, sugar, and vanilla until smooth.
  4. Fill each liner 2/3 full with brownie batter.
  5. Spoon cheesecake mix on top and swirl with a toothpick.
  6. Bake 18–22 minutes until set at the edges.
  7. Cool completely, then refrigerate 30+ minutes before serving.

Nutrition

Calories: 220kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 160mgPotassium: 70mgFiber: 1gSugar: 17gVitamin A: 350IUCalcium: 40mgIron: 1mg

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.
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