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Cookie Butter Cheesecake Brownie Cups

By Cindy Rahe
Created January 10, 2017
Can't decide between cheesecake and brownies? Try these quick-fix brownie cups, filled with an indulgent cookie butter cheesecake.

I’m sure you’ve at least heard of cookie butter—that oddly addictive treat that spreads like a nut butter but tastes like a spiced cookie. The first time I tried it I was skeptical, but it truly is as smooth as peanut butter but tastes just like a cookie! It’s a crazy-delicious confection that’s so good it’s almost wrong. (Almost.) One of my favorite ways to consume cookie butter is on apple slices, but when the occasion calls for something a little more indulgent, it’s super delicious in these cheesecake-like brownie bites.

To begin, gather your ingredients. The base starts with Betty Crocker Fudge Brownie mix, an easy shortcut that makes quick work of this recipe. (You’ll find the exact list of ingredients in the recipe below!)


You need three bowls for this recipe, but I promise the mess is worth it. The brownie fillings of cream cheese and cookie butter get mixed and then swirled together over the brownie batter in lined muffins cups. It doesn’t have to be precise, just dollop and go!


After a brief stint in the oven (25 minutes, to be exact), the brownies come out swirled and fudgy.


To give these more of a cheesecake flavor, I prefer to serve these chilled with a hefty glass of milk on the side.