Loaded Brownie Cheesecake Cup (Print version)
Fudgy brownie crumbs layered with fluffy cheesecake filling, ganache, caramel, and extra chocolate in easy no-bake dessert cups.
# Ingredients:
For the brownie layer
01 -
3 cups (360 g) cooled fudgy brownies, crumbled into small chunks
For the cheesecake filling
02 -
8 oz (225 g) cream cheese, softened
03 -
3/4 cup (90 g) powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1/8 teaspoon fine salt
06 -
1 cup (240 ml) cold heavy whipping cream
For the toppings
07 -
1/2 cup (85 g) semi-sweet chocolate chips
08 -
3 tablespoons heavy cream
09 -
1/3 cup (105 g) caramel sauce
10 -
1/4 cup (45 g) mini chocolate chips
11 -
1/3 cup (40 g) extra brownie crumbs
# Instructions:
01 -
Break the cooled brownies into small chunks and crumbs. Divide about half of them among six 5-6 ounce dessert cups and press gently to make a loose base.
02 -
Beat the cold heavy cream in a clean bowl until stiff peaks form. Set it in the refrigerator while you mix the cream cheese base.
03 -
Beat the softened cream cheese until smooth. Add powdered sugar, vanilla, and salt, then beat again until creamy. Fold in the whipped cream until no streaks remain.
04 -
Spoon or pipe the cheesecake filling over the brownie bases. Add a few more brownie crumbs through the middle if you want a loaded layered look.
05 -
Heat 3 tablespoons heavy cream until steaming. Pour it over the chocolate chips, let stand for 2 minutes, then stir until smooth and glossy.
06 -
Drizzle the cups with ganache and caramel. Top with mini chocolate chips and extra brownie crumbs. Chill for at least 2 hours before serving.
# Good to know:
01 -
Plan for at least 2 hours of chilling time before serving.
02 -
Use dense fudgy brownies for the best chewy texture.
03 -
Best served cold in 5-6 ounce dessert cups.