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
Scale
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.
