Brookie cheesecake cups are a handheld layered dessert made with a chocolate chip cookie crust, a cream cheese middle, and a brownie top! This is a dessert we all deserve because it is out-of-this-world good and the fact that it's homemade but not at all from scratch makes it feel all the more indulgent and just the right amount of cheeky!
Preheat the oven to 350°F and spray a 12-well cupcake pan with non-stick spray. I highly recommend using a silicone cupcake pan, if available. Set aside.
Press two squares of the cookie dough into each cupcake well, covering the bottom and slightly pressing up the sides. Set aside.
To a small mixing bowl, add the cream cheese and blend with a hand mixer on medium until smooth.
8 ounces cream cheese
Add in the sugar and egg and continue mixing until smooth. Set aside.
½ cup granulated white sugar, 1 large egg
In a large mixing bowl, prepare the brownie mixture according to the package instructions and set aside.
18 ounce brownie mix
Use a small cookie scoop (#60 - approx. 2 teaspoons) to portion cheesecake filling into each cupcake well on top of the cookie dough.
Use a medium cookie scoop (#40 - approx. 1.5 Tablespoons) to portion the brownie batter onto the top of the cheesecake filling.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for a few minutes. If using a silicone cupcake pan, press up from the bottom to release each cookie cup. If using a traditional cupcake pan, gently flip the pan upside down to release the cups.
Serve warm as-is or top with ice cream and toppings.
Video
Notes
I highly recommend using a silicone cupcake pan because it is easy to press the cookie cups out once they're done.
I use a Tollhouse 16.5 ounce chocolate chip cookie dough (the kind that is portioned out in squares) but a tube of cookie dough or your favorite homemade recipe will work as well.
I use Ghirardelli 18 ounce brownie mix but your favorite 9x9 homemade recipe (like this one) will also work.
They're best enjoyed immediately but will keep covered in the fridge for 2-3 days. I recommend heating in the microwave before serving.
If you would rather make 6 large servings, use a jumbo muffin pan. Each well with get 4 squares of cookie dough (approx. 1/4 cup), approximately 3 Tablespoons of the cream cheese filling, and brownie batter to the top of the well. Bake for 45-50 minutes.