Description
These Loaded Brownie Cheesecake Cups combine rich, fudgy brownies with a creamy peanut butter cheesecake center. Naturally sweetened and made with wholesome ingredients, they are a gluten-free treat perfect for any occasion.
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
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 9 liners.
- In a large bowl, mix together peanut butter, applesauce, cocoa powder, baking powder, salt, maple syrup, vanilla extract, and oat flour until smooth.
- Fold in the mini chocolate chips.
- Divide the brownie batter evenly among the muffin liners, filling each about halfway.
- In a separate bowl, beat the cream cheese, peanut butter, maple syrup, vanilla, and a pinch of salt until smooth and creamy.
- Spoon 1–2 teaspoons of the cheesecake mixture into the center of each brownie cup.
- Optionally, swirl or cover the cheesecake mixture with a bit more brownie batter.
- Bake for 20–22 minutes, until the tops are just set. Do not overbake.
- Let cool completely, then chill for at least 30 minutes before serving.
Notes
Use almond or sunflower seed butter for a nut-free version.
Try chocolate cream cheese or add cocoa powder for extra chocolate flavor.
Add chopped nuts or melted chocolate drizzle for texture.
Add cinnamon or pumpkin spice for a seasonal twist.
Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
