Brownie Cheesecake Cups
Easy Brownie Cheesecake Cups combine rich fudge brownies with creamy cheesecake filling. Perfect individual desserts ready in just 40 minutes!
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- electric mixer
- spatula
- oven
- muffin tin
- wire rack
Ingredients
Cheesecake Filling
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1/2 teaspoon vanilla extract
Brownie Batter
- 1 box fudge brownie mix 18.3 ounces
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 large eggs at room temperature
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, 1 egg, and vanilla extract with an electric mixer on medium speed until the mixture is completely smooth and free of lumps. Set the cheesecake filling aside.
- In a large bowl, stir together the brownie mix, vegetable oil, water, and 2 eggs until just combined and no dry streaks of mix remain. Gently fold in the chocolate chips.
- Divide about two-thirds of the brownie batter evenly among the prepared muffin cups, filling each about halfway full. Spoon the cream cheese mixture evenly over the brownie batter in each cup. Top each with a dollop of the remaining brownie batter, using a spoon to gently swirl it into the cheesecake layer.
- Bake for 20-25 minutes, or until the edges of the brownies are set and the tops appear dry. The centers will still be slightly soft. Allow the cups to cool completely in the muffin tin on a wire rack before serving.
Notes
Allow the cups to cool completely in the muffin tin for best results. The centers will be slightly soft when done.