Cookie Dough Brownie Cheesecake Cups
Cookie Dough Brownie Cheesecake Cups
Ingredients
For the Cups
- 1 log refrigerated chocolate chip cookie dough
- 1 container pre-made no-bake cheesecake filling
For the Brownie Batter
- 1 box Ghirardelli Ultimate Chocolate brownie mix, with chocolate chips
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
Instructions
- 1
Preheat your oven to 350°F. Line a standard 12-cup muffin tin with silicone muffin liners.
⏱️ 2 min•🌡️ 350
- 2
Slice the refrigerated chocolate chip cookie dough into 1/2-inch thick rounds. Press one round into the bottom of each silicone muffin liner, forming an even base for the cups.
⏱️ 3 min
- 3
In a medium mixing bowl, prepare the Ghirardelli Ultimate Chocolate brownie mix according to the package directions, using the large eggs, vegetable oil, and water. Stir until just combined; do not overmix.
⏱️ 5 min
- 4
Spoon the prepared brownie batter on top of the cookie dough in each muffin liner, filling each cup about halfway.
⏱️ 3 min
- 5
Place a dollop (about 1 tablespoon) of the pre-made no-bake cheesecake filling on top of the brownie batter in each cup. Use a thin stick, such as a skewer or chopstick, to gently swirl the cheesecake into the brownie batter, creating a marbled effect.
⏱️ 2 min
- 6
Bake the cups in the preheated oven for 25 minutes, or until a toothpick inserted into the brownie portion comes out with moist crumbs.
⏱️ 25 min•🌡️ 350
- 7
Remove the muffin tin from the oven and let the cups cool slightly in the tin for 5-10 minutes. Once cooled, carefully remove the individual layered desserts from the silicone liners. Serve warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cookie Dough Brownie Cheesecake Cups
Ingredients
For the Cups
- 1 log refrigerated chocolate chip cookie dough
- 1 container pre-made no-bake cheesecake filling
For the Brownie Batter
- 1 box Ghirardelli Ultimate Chocolate brownie mix, with chocolate chips
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
Instructions
- 1
Preheat your oven to 350°F. Line a standard 12-cup muffin tin with silicone muffin liners.
⏱️ 2 min•🌡️ 350 - 2
Slice the refrigerated chocolate chip cookie dough into 1/2-inch thick rounds. Press one round into the bottom of each silicone muffin liner, forming an even base for the cups.
⏱️ 3 min - 3
In a medium mixing bowl, prepare the Ghirardelli Ultimate Chocolate brownie mix according to the package directions, using the large eggs, vegetable oil, and water. Stir until just combined; do not overmix.
⏱️ 5 min - 4
Spoon the prepared brownie batter on top of the cookie dough in each muffin liner, filling each cup about halfway.
⏱️ 3 min - 5
Place a dollop (about 1 tablespoon) of the pre-made no-bake cheesecake filling on top of the brownie batter in each cup. Use a thin stick, such as a skewer or chopstick, to gently swirl the cheesecake into the brownie batter, creating a marbled effect.
⏱️ 2 min - 6
Bake the cups in the preheated oven for 25 minutes, or until a toothpick inserted into the brownie portion comes out with moist crumbs.
⏱️ 25 min•🌡️ 350 - 7
Remove the muffin tin from the oven and let the cups cool slightly in the tin for 5-10 minutes. Once cooled, carefully remove the individual layered desserts from the silicone liners. Serve warm or at room temperature.
⏱️ 10 min