If you have a soft spot for rich chocolate and creamy cheesecake, wait until you try this Brownie Cupcake Cheesecakes Recipe. Each mini treat combines a dense, fudgy brownie base with a smooth and tangy cheesecake topping, delivering the best of both worlds in one bite-sized delight. This recipe is perfect for any occasion, whether you’re serving up something special for a party, dessert after dinner, or just indulging your sweet tooth at home. The contrast of textures and flavors will have you coming back for seconds, and it’s surprisingly easy to whip up!
Ingredients You’ll Need
This Brownie Cupcake Cheesecakes Recipe relies on simple ingredients that you likely already have in your pantry and fridge. Each component plays an important role, from creating that perfect fudgy brownie base to the creamy, tangy cheesecake layer on top.
- Unsalted butter (½ cup, melted): Adds richness and moisture to the brownie base for a tender crumb.
- Granulated sugar (1 cup for brownie, ¼ cup for cheesecake): Balances bitterness from cocoa and sweetens the cheesecake perfectly.
- Large eggs (2 for brownie, 1 for cheesecake): Provide structure and help bind both the brownie and cheesecake layers.
- Vanilla extract (1 teaspoon for brownie, ½ teaspoon for cheesecake): Enhances flavor depth in both layers.
- Unsweetened cocoa powder (â…“ cup): Brings that unmistakable chocolate intensity to the brownie base.
- All-purpose flour (½ cup): Gives structure and a slight chew to the brownie foundation.
- Salt (¼ teaspoon): Balances sweetness and intensifies the chocolate notes.
- Cream cheese (8 oz, softened): The star of the cheesecake layer, providing creamy tang and smooth texture.
- Optional toppings (mini chocolate chips, crushed Oreos, fruit preserves): Add fun textures and flavor variety customized to your taste.
How to Make Brownie Cupcake Cheesecakes Recipe
Step 1: Prepare the Brownie Base
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with paper liners to make cleanup a breeze. In a mixing bowl, whisk together the melted butter and sugar until combined, then add the eggs and vanilla extract, stirring until everything is smooth and shiny. Next, sift in the cocoa powder, flour, and salt, folding just until the ingredients come together—be careful not to overmix or your brownies might turn out dense instead of fudgy. Spoon approximately one tablespoon of the brownie batter into each cupcake liner, creating an even base for the cheesecake topping.
Step 2: Craft the Cheesecake Layer
In a separate bowl, beat your softened cream cheese and sugar until smooth and creamy—no lumps allowed here, friends! Add the egg and vanilla extract, continuing to mix until the batter is silky and well blended. This mixture will add that luxurious, tangy contrast on top of your rich brownie bottoms. Generously spoon about a heaping tablespoon of cheesecake mixture over the brownie batter in each liner, making sure the layers remain distinct.
Step 3: Add Your Toppings
This is where you can get creative! Sprinkle mini chocolate chips, crushed Oreos, or a small dollop of fruit preserves over each cheesecake layer to add delightful visual appeal and enhance the flavor profile. These optional toppings elevate the presentation and give each mini cheesecake a personal twist that’s sure to impress your guests.
Step 4: Bake to Perfection
Slide your prepared muffin tin into the oven and bake for 18 to 22 minutes. You want the cheesecake centers to be mostly set but still slightly jiggly—test with a toothpick inserted in the cheesecake layer; it should come out mostly clean but not completely dry. Once baked, let the brownie cupcake cheesecakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Chill them in the fridge for at least one hour before serving to let the flavors marry beautifully.
How to Serve Brownie Cupcake Cheesecakes Recipe
Garnishes
Once chilled, these Brownie Cupcake Cheesecakes Recipe treats are ready to shine. You can add a dusting of powdered sugar for a pretty, snowy effect or drizzle with melted chocolate for an extra layer of indulgence. Fresh berries or a sprig of mint add brightness and a pop of color that looks as good as it tastes.
Side Dishes
Since these brownie cheesecake cupcakes are rich and satisfying, they pair wonderfully with a lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a beverage pairing, try a cup of strong coffee or a sweet dessert wine to complement the chocolate and creamy cheesecake flavors perfectly.
Creative Ways to Present
Hosting a party? Arrange these cupcakes on a tiered cake stand for a stunning centerpiece. Wrap each one in a clear cupcake bag tied with a colorful ribbon for delightful party favors. You could even serve them with small dessert forks and personalized name tags for a charming, elegant touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you might!), store your Brownie Cupcake Cheesecakes Recipe in an airtight container in the refrigerator. They keep perfectly for up to five days, maintaining that delicious texture and flavor without drying out or absorbing fridge odors.
Freezing
These little delights freeze wonderfully! Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag for up to one month. When you’re ready for dessert, thaw them overnight in the refrigerator to enjoy that fresh-baked experience anytime.
Reheating
While these are best served chilled, if you prefer a warm treat, you can microwave an individual cupcake for about 10 seconds. Be careful not to overheat, as the cheesecake topping can separate. A quick thaw from frozen and a gentle warm-up bring these treats back to life beautifully.
FAQs
Can I use a box brownie mix instead of making the brownie base from scratch?
Absolutely! Using a boxed brownie mix can save time and still deliver great results. Just prepare the mix according to package instructions and spoon it into the liners before adding your cheesecake layer.
What type of cream cheese works best for the cheesecake layer?
Use full-fat cream cheese that has been softened to room temperature. This ensures a smooth, creamy cheesecake layer without lumps or graininess.
Is it possible to make this recipe dairy-free?
Yes! Substitute the butter and cream cheese with dairy-free alternatives, like vegan butter and plant-based cream cheese, to accommodate dairy-free diets. The texture might vary slightly, but the flavor will still be delightful.
Can I make these Brownie Cupcake Cheesecakes Recipe ahead of time?
Definitely! They actually taste better after chilling because the flavors meld together. You can make them a day ahead and store in the refrigerator until ready to serve.
How do I know when the cupcakes are done baking?
Look for cheesecake centers that are mostly set with a slight jiggle in the middle. A toothpick inserted should come out mostly clean with maybe a few crumbs but no wet batter.
Final Thoughts
I’m so excited for you to try this Brownie Cupcake Cheesecakes Recipe! It’s one of those magical combinations that brings everyone to the table with smiles and happy sighs. Whether you’re a fan of fudgy brownies, creamy cheesecake, or just want a fun and easy dessert to impress, this recipe checks all the boxes. Get ready to enjoy bite-sized moments of pure dessert bliss that are as fun to make as they are to eat.
Print
Brownie Cupcake Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus chilling
- Yield: 12 cupcake cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Brownie Cupcake Cheesecakes, combining a fudgy brownie base with a creamy cheesecake layer in perfect individual servings. Easy to make and perfect for parties or a special treat, these mini desserts blend rich chocolate flavor with smooth cream cheese, topped optionally with chocolate chips, crushed Oreos, or fruity preserves.
Ingredients
For the Brownie Base:
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- â…“ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Cheesecake Layer:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Optional Toppings:
- Mini chocolate chips
- Crushed Oreos
- Fruit preserves
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
- Mix Brownie Batter: In a mixing bowl, whisk together the melted butter and sugar until combined. Add the eggs and vanilla extract and mix until the batter is smooth. Gently fold in the cocoa powder, all-purpose flour, and salt just until the batter is combined without overmixing to keep the brownies tender.
- Divide Brownie Batter: Spoon approximately 1 tablespoon of the brownie batter evenly into each cupcake liner, forming the base layer.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, continuing to mix until fully incorporated and smooth.
- Add Cheesecake Layer: Spoon about 1 heaping tablespoon of the cheesecake mixture on top of the brownie batter in each cupcake liner, covering the base layer evenly.
- Add Toppings (Optional): Sprinkle mini chocolate chips, crushed Oreos, or add dollops of fruit preserves over the cheesecake layer if desired for extra flavor and texture.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes or until the cheesecake centers are just set. Test doneness by inserting a toothpick into the cheesecake layer; it should come out mostly clean with slight moist crumbs.
- Cool and Chill: Remove the tin from the oven and let the cupcakes cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely. For best texture and flavor, chill in the refrigerator for at least 1 hour before serving.
Notes
- These mini brownie cheesecake cupcakes are perfect for parties and can be made a day ahead.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cupcakes for up to one month. Thaw in the refrigerator before serving.
- Do not overmix the brownie batter to maintain a fudgy texture.
- Ensure the cream cheese is softened to achieve a smooth cheesecake layer.
