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Brownie cheesecake cups

Get ready, socks - you're about to be knocked off. These little bundles of pure deliciousness are about to become your new favourite dessert - nay, food - ever. They're brownie cheesecake cups, complete with cream cheese, vanilla extract and whipping cream. We'll have 50.



  • 1 cup chocolate wafer cookie crumbs
  • 1/4 teaspoon kosher salt
  • 1/4 cup butter, melted
  • 1 brick cream cheese, room temperature
  • 1/4 cup icing sugar
  • 2 tablespoons sour cream or Greek yogurt, optional
  • 1/2 teaspoon vanilla
  • 1/4 cup whipping cream
  • 1/3 cup semi-sweet chocolate chips, melted
  • 8 mini brownies, roughly crumbled or chopped


  1. Stir together the cookie crumbs, salt and butter in a small bowl. Divide and press the mixture into four small bowls or four rocks glasses.
  2. For the cheesecake, beat the cream cheese in a stand mixer or using a hand mixer on medium high speed until smooth, about one minute. Scrape down the bowl and add in the sugar, sour cream or yogurt, if using, and vanilla and continue to beat until smooth and creamy, about another one to two minutes.
  3. Whip the cream to stiff peaks and gently fold into the cream cheese mixture. Stir through the melted chocolate chips and top the crusts with half of the cheesecake mixture. Scatter over half of the brownie chunks and top with the remaining cheesecake mixture. Scatter over the rest of the brownie chunks and place in the fridge until ready to serve.
  4. The cheesecakes will keep covered in the fridge for up to five days.

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