Loaded Brownie Cheesecake Cups (Print Version)
# Ingredients:
→ Brownie Layer
01 -
2 cups fudgy brownies, crumbled (store-bought or homemade)
→ Cheesecake Filling
02 -
1½ cups cream cheese, softened (full-fat)
03 -
½ cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 cup heavy whipping cream, whipped to stiff peaks
→ Toppings
06 -
½ cup chocolate ganache
07 -
¼ cup caramel sauce
08 -
½ cup extra brownie crumbs (for garnish)
# Instructions:
01 -
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Do not overmix—just fold until fully incorporated.
02 -
Add a layer of crumbled brownies at the bottom of each serving cup or jar (about 2–3 tablespoons). Spoon or pipe in a layer of the cheesecake filling over the brownie base. Drizzle a thin layer of chocolate ganache and caramel sauce over the filling. Repeat layers (brownie, cheesecake, drizzle) until cups are full. Top with extra brownie crumbs and additional drizzle for garnish.
03 -
Cover the cups with lids or plastic wrap. Chill in the refrigerator for at least 1 hour before serving to allow the layers to set.
# Notes:
01 -
For Ganache: Melt ½ cup semi-sweet chocolate chips with ¼ cup heavy cream. Stir until smooth and glossy.
02 -
Make-Ahead Tip: These cups can be made up to 2 days in advance and stored in the fridge.
03 -
Customization Ideas: Add nuts, swap caramel for fruit compote, or use gluten-free brownies.
04 -
Whipped Cream Tip: Always whip cream cold and stop when stiff peaks form to avoid deflation.
05 -
No piping bag? Just use a spoon or zip-top bag with the corner snipped off for layering.