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Brownie Cheesecake Muffin Cups

Brownie Cheesecake Muffin Cups

Crumbled fudgy brownies topped with a creamy cheesecake filling, baked in a muffin pan, and finished with whipped cream and chocolate sauce.
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Prep Time 4 hours 30 minutes
Cook Time 25 minutes
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 311 kcal

Equipment

  • 12 cup muffin pan
  • Electric mixer
  • Mixing bowl

Ingredients
  

Main Ingredients

  • 2 cup crumbled fudgy brownies
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • ½ cup semi sweet chocolate chips
  • 1 cup whipped cream for topping
  • ¼ cup chocolate sauce for drizzling

Instructions
 

Cooking

  • Heat. Heat the oven to 325 F and grease a 12 cup muffin pan.
  • Base. Press crumbled brownie into the bottom of each cup.
  • Filling. Beat the cream cheese, sugar, and vanilla, then mix in the eggs, sour cream, and chocolate chips.
  • Bake. Spoon the filling over the base and bake 20 to 25 minutes until set.
  • Chill. Refrigerate a few hours and top with whipped cream and chocolate sauce.

Notes

Substitutions: Use mini muffin pans for bite sized cups.
Tips: Use room temperature cream cheese and eggs.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per cup.
Keyword brownie cheesecake muffin cups, Brownies, Chocolate Chips, Cream Cheese, Sour Cream