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.