Ingredients
For the Brownie Layer:
1 box brownie mix (plus eggs, oil, and water as listed on box)
For the Cheesecake Layer:
8 oz cream cheese, softened
½ cup granulated sugar
3 tbsp unsalted butter, softened
2 tbsp all-purpose flour
1 tsp vanilla extract
Optional Toppings:
Whipped cream
Chocolate sauce
Caramel sauce
Crushed brownie bits or cookie crumbs
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the boxed brownie batter as instructed on the package.
3. In a separate bowl, beat the cream cheese, sugar, butter, flour, and vanilla until smooth.
4. Fill each cupcake liner halfway with brownie batter.
5. Add a spoonful of cheesecake mixture on top of the brownie batter.
6. Add another small spoonful of brownie batter to partially cover the cheesecake.
7. Bake for 20–25 minutes, or until the brownie portion is set but centers are still slightly soft.
8. Cool completely in the pan.
9. Top with whipped cream, chocolate drizzle, caramel, and crushed brownie bits before serving.
Notes
Use parchment or grease-proof cupcake liners to prevent sticking.
Don’t overbake—the cheesecake centers should remain soft.
Chill cupcakes before serving for firmer texture.
Add toppings just before serving to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 435
- Sugar: 34g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg