These Loaded Brownie Cheesecake Cups combine rich brownie bases with creamy cheesecake filling and a decadent topping of caramel, chocolate sauce, and chopped candy bars. Perfect for parties, dessert tables, or anytime you crave something luxurious yet easy to prepare.
Why You’ll Love This Recipe
These brownie cheesecake cups offer a perfect balance of textures and flavors—fudgy brownie bottoms, silky cheesecake centers, and delightful candy-topped richness. They’re simple to assemble, bake beautifully in a muffin tin, and look impressive without requiring complicated techniques.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box brownie mix (typically 18.3 oz)
1 large egg
1/4 cup granulated sugar
225 g cream cheese, softened
1 tsp vanilla extract
1 Snickers bar or your favorite halal candy bar, chopped
2 tbsp caramel sauce
2 tbsp chocolate sauce
Whipped cream, homemade or canned, for topping
Directions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Prepare the brownie mix according to the package instructions. Spoon the batter into each muffin cup, filling them about halfway.
Bake the brownie bases for 10 minutes to partially set them.
Meanwhile, beat the softened cream cheese, granulated sugar, egg, and vanilla extract in a bowl until smooth and creamy.
Remove the brownie cups from the oven and gently press the centers using the back of a spoon to create a shallow well.
Spoon the cheesecake mixture into each brownie cup, filling nearly to the top.
Return to the oven and bake for an additional 15–18 minutes, or until the cheesecake is set.
Allow the cups to cool completely, then refrigerate for at least 1 hour before topping.
Before serving, drizzle each cup with caramel and chocolate sauce, add whipped cream, and sprinkle chopped candy bars over the top.
Servings and timing
This recipe makes 12 Loaded Brownie Cheesecake Cups.
Prep time: 15 minutes
Bake time: 25–28 minutes
Cooling and chilling time: 1 hour 30 minutes
Total time: Approximately 2 hours
Variations
Use different halal candy bars such as Twix, Mars, or Kinder.
Add chopped nuts like almonds or pecans on top for extra crunch.
Swirl a bit of caramel or chocolate into the cheesecake filling for a marbled effect.
Use mini muffin tins for bite-sized treats; reduce bake time accordingly.
Storage/Reheating
Store the cheesecake cups in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze them (without whipped cream or sauce) for up to 2 months. Thaw in the refrigerator before garnishing.
These cups are best enjoyed chilled and do not require reheating.
FAQs
Can I make these cheesecake cups ahead of time?
Yes, they are perfect for preparing 1–2 days ahead. Add toppings just before serving.
Can I use homemade brownie batter instead of a boxed mix?
Absolutely. Any fudgy brownie recipe works well.
Do the cheesecake cups need to be refrigerated?
Yes, because of the cream cheese filling, they must be stored in the refrigerator.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese provides a richer, creamier texture.
How do I know when the cheesecake layer is fully baked?
The centers should be set and no longer jiggly. They will firm up more as they cool.
Can I use different sauces for topping?
Yes, options like butterscotch or white chocolate sauce work nicely.
Can I omit the candy bar topping?
Yes, the cups will still be delicious with just the sauces and whipped cream.
Can I make them gluten-free?
Use a gluten-free brownie mix to make this recipe gluten-free.
Can I freeze the completed dessert with toppings?
It’s best to freeze them without sauces and whipped cream for better texture.
Why did my brownie base rise too much?
Some mixes rise more than others. Gently pressing a well into the partially baked brownies helps create space for the filling.
Conclusion
Loaded Brownie Cheesecake Cups deliver an irresistible mix of flavors and textures in every bite. With their creamy centers, fudgy bases, and indulgent toppings, they’re the kind of dessert that impresses with minimal effort. Whether for celebrations, gatherings, or a simple treat at home, these cups are guaranteed to satisfy any sweet craving.
Loaded Brownie Cheesecake Cups combine fudgy brownie bases with rich cheesecake filling and indulgent toppings like caramel, chocolate sauce, and chopped candy bars. These mini desserts are perfect for parties, gatherings, or anytime you need a decadent treat in handheld form.
Author:Sophia
Prep Time:15 minutes
Cook Time:28 minutes
Total Time:2 hours
Yield:12 cheesecake cups
Category:Dessert
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
1 box brownie mix (approx. 18.3 oz)
1 large egg
1/4 cup granulated sugar
225 g cream cheese, softened
1 tsp vanilla extract
1 Snickers bar or other halal candy bar, chopped
2 tbsp caramel sauce
2 tbsp chocolate sauce
Whipped cream, for topping
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Prepare brownie batter according to box instructions. Fill each muffin liner halfway with brownie batter.
Bake for 10 minutes to partially set the brownie bases.
While baking, beat cream cheese, sugar, egg, and vanilla in a bowl until smooth and creamy.
Remove brownie cups from oven and use the back of a spoon to gently press a well into the center of each.
Spoon the cheesecake filling into each well, nearly to the top.
Bake for another 15–18 minutes, or until cheesecake is set.
Cool completely in the pan, then refrigerate for at least 1 hour to chill.
Before serving, drizzle with caramel and chocolate sauce, top with whipped cream, and sprinkle with chopped candy bar pieces.
Notes
Use full-fat cream cheese for the best creamy texture.
Top just before serving for the freshest presentation.
Make ahead and store chilled for up to 4 days.
Can be made with homemade brownie batter if preferred.
Mini muffin tins can be used for bite-sized versions—reduce bake time accordingly.
