Name: Loaded Brownie Cheesecake Cups
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup peanut butter; 1/2 cup applesauce; 1/4 cup cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup maple syrup or honey; 1 tbsp vanilla extract; 1/4 cup oat flour; 1/3 cup mini chocolate chips; 1/2 cup cream cheese (dairy or dairy-free); 2 tbsp peanut butter; 2 tbsp maple syrup; 1/2 tsp vanilla extract; Pinch of salt

These Loaded Brownie Cheesecake Cups are the ultimate fusion of rich chocolatey brownies and creamy peanut butter cheesecake. With a soft, fudgy texture and a luscious center, these individual cups are everything I crave in a dessert—decadent, indulgent, and perfectly portioned. Topped with melty mini chocolate chips and baked to perfection, they’re a delightful treat I can enjoy any time of year.

Why You’ll Love This Recipe

I love how these brownie cheesecake cups come together with wholesome ingredients like oat flour, applesauce, and maple syrup, making them a lighter take on a classic indulgence. Each bite delivers a rich, chocolatey flavor balanced with the tangy creaminess of the peanut butter cheesecake. They’re gluten-free, with a dairy-free option, and perfect for sharing (or not!). Whether I’m baking for a crowd or just satisfying a sweet tooth, these are my go-to mini desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup peanut butter

1/2 cup applesauce

1/4 cup cocoa powder

1/2 tsp baking powder

1/4 tsp salt

1/2 cup maple syrup or honey

1 tbsp vanilla extract

1/4 cup oat flour

1/3 cup mini chocolate chips

For the cheesecake layer:

1/2 cup cream cheese (dairy or dairy-free)

2 tbsp peanut butter

2 tbsp maple syrup

1/2 tsp vanilla extract

Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with 9 liners.

In a large mixing bowl, I stir together peanut butter, applesauce, cocoa powder, baking powder, salt, maple syrup, vanilla extract, and oat flour until smooth.

Then, I gently fold in the mini chocolate chips.

I divide the brownie batter evenly among the muffin liners, filling each one about halfway.

In a separate bowl, I beat the cream cheese, peanut butter, maple syrup, vanilla, and a pinch of salt until smooth and creamy.

I spoon 1–2 teaspoons of the cheesecake mixture into the center of each brownie cup.

If I want, I swirl or cover the cheesecake center with a bit more brownie batter.

I bake them for 20–22 minutes, just until the tops are set—being careful not to overbake.

After baking, I let them cool completely and then chill them for at least 30 minutes before serving for the best texture.

Servings and timing

Servings: 9 cups

Prep Time: 10 minutes

Cooking Time: 22 minutes

Total Time: 32 minutes

Calories: Approximately 180 kcal per cup

Variations

I swap the peanut butter with almond butter or sunflower seed butter for a nut-free version.

Sometimes I use chocolate cream cheese or add a tablespoon of cocoa to the cheesecake filling for a double chocolate effect.

I’ve also tried adding chopped nuts or a drizzle of melted chocolate on top for added texture and flair.

For a fall twist, I add a pinch of cinnamon or pumpkin spice to the brownie base.

Storage/Reheating

I store these in an airtight container in the refrigerator for up to 5 days. If I want to enjoy them warm, I reheat one in the microwave for about 10–15 seconds. They can also be frozen for up to 2 months—just thaw them in the fridge overnight before serving.

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FAQs

How do I know when the brownie cups are done baking?

I look for the tops to be just set and slightly firm to the touch. They will continue to firm up as they cool, so I avoid overbaking to keep that fudgy texture.

Can I make these completely dairy-free?

Yes, I use a dairy-free cream cheese and make sure my chocolate chips are also dairy-free. The recipe works beautifully with plant-based alternatives.

Can I use another type of flour instead of oat flour?

I’ve tried almond flour with good results, but I avoid coconut flour—it absorbs too much moisture and changes the texture. All-purpose gluten-free blends also work.

Do I have to chill them before serving?

Yes, chilling helps the cheesecake center firm up and gives the cups the best texture. I find 30 minutes is enough, but they taste even better after a few hours in the fridge.

Can I double the recipe?

Absolutely. I double all ingredients and bake two muffin tins or do batches if needed. It’s great for parties or meal-prepping desserts for the week.

Conclusion

Loaded Brownie Cheesecake Cups are my answer to every dessert craving. They’re rich, satisfying, and easy to make with ingredients I usually have on hand. Whether I’m baking for guests, family, or just myself, these fudgy, creamy delights never disappoint. Give them a try—I promise they’re worth every bite.

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