Loaded Brownie Cheesecake Cup (Print Version)

# Ingredients:

→ Brownie Layer

01 - Fudgy brownies, crumbled (about 2 cups)

→ Cheesecake Filling

02 - 1 1/2 cups cream cheese, softened
03 - 1/2 cup powdered sugar
04 - 1 teaspoon vanilla extract
05 - 1 cup heavy whipping cream, whipped to stiff peaks

→ Toppings

06 - Chocolate ganache (made from melted chocolate and heavy cream)
07 - Caramel sauce
08 - Extra brownie crumbs
09 - Optional: Crushed nuts, shaved chocolate, sea salt flakes, or a dash of espresso powder

# Instructions:

01 - In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract together until smooth and no lumps remain. 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 to maintain an airy texture.
02 - Start with a generous spoonful of crumbled brownies at the bottom of each cup. Add a layer of the cheesecake filling using a piping bag or spoon, smoothing it out for even layers. Drizzle a bit of chocolate ganache and caramel sauce on top. Repeat the layers until the cup is full or your desired number of layers is reached.
03 - Sprinkle with extra brownie crumbs for texture. Drizzle more chocolate ganache and caramel sauce. Add any additional toppings such as crushed pecans, sea salt, or chocolate curls for flair.
04 - Cover the cups with plastic wrap and refrigerate for 1-4 hours before serving to let the layers settle and flavors blend. Serve chilled with a spoon. These can also be made up to 24 hours in advance and stored in the fridge.

# Notes:

01 - Ensure your cream cheese is fully softened to avoid lumps in the cheesecake filling.
02 - Use a piping bag to create clean and even layers in the dessert cups.
03 - For a festive touch, add crushed peppermint or fresh berries to suit the occasion.