Description
Delicious brownie cheesecake cups with layers of fudgy brownies, creamy cheesecake, and topped with chocolate ganache and caramel.
Ingredients
Scale
- 2 cups fudgy brownies, baked and crumbled (about 300 g)
- Extra brownie chunks or crumbs, for topping
- 12 oz cream cheese, softened (340 g)
- 1/2 cup powdered sugar (60 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup cold heavy whipping cream (240 ml)
- 4 oz semisweet chocolate, finely chopped (113 g)
- 1/2 cup heavy whipping cream (120 ml)
- 1/2 cup caramel sauce (120 ml)
- Extra chocolate ganache, for drizzling
- Extra brownie chunks, for a loaded bakery-style finish
Instructions
- Start with the chocolate ganache. Place the chopped semisweet chocolate in a heat-safe bowl. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate. Let sit for 2 minutes and stir until glossy and smooth. Cool until thickened but still drizzleable.
- Prepare the cheesecake filling. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until completely smooth, creamy, and fluffy.
- Whip the cream. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture in 2-3 additions, keeping the filling thick and airy.
- Layer the brownie crumbles. Spoon a generous layer of fudgy brownie crumbles into the bottom of 8 large dessert cups. Lightly press them down, but don’t pack too firmly— you want those soft, chunky brownie bites.
- Add the cheesecake filling. Pipe or spoon a thick layer of cheesecake filling over the brownies. Drizzle with chocolate ganache and caramel sauce.
- Repeat the layers. Continue layering until each cup is full. For that over-the-top Loaded Brownie Cheesecake Cups look, finish with a tall swirl of cheesecake filling, chunky brownie crumbles, glossy ganache, and plenty of gooey caramel drizzle.
- Chill. Refrigerate for at least 1 hour before serving. For the best bakery-style texture and cleaner layers, chill for 2–3 hours.
Notes
Serve cold and enjoy! These cheesecake cups can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: brownie cheesecake, dessert, no bake, chocolate, indulgent