Loaded Brownie Cheesecake Cups (Printer-Friendly)

Fudgy brownie base, creamy cheesecake, ganache, and caramel layers combined in individual dessert cups.

# What You'll Need:

01 - 1 cup crumbled fudgy brownies (store-bought or homemade, avoid cakey texture)

02 - 225 g (8 oz) cream cheese, softened to room temperature

03 - 1/2 cup powdered sugar

04 - 1 teaspoon pure vanilla extract

05 - 120 ml (1/2 cup) heavy whipping cream

06 - 60 ml (1/4 cup) chocolate ganache, preferably dark chocolate

07 - 60 ml (1/4 cup) thick caramel sauce

08 - Additional brownie crumbs for garnish

01 - Beat cream cheese with powdered sugar and vanilla extract in a large bowl until smooth and fluffy, scraping the sides as needed.

02 - In a separate bowl, whip heavy cream on medium-high speed until stiff peaks form.

03 - Gently fold whipped cream into the cream cheese mixture using a spatula, maintaining airiness for a light texture.

04 - Place 2 to 3 tablespoons of brownie crumbs into the bottom of each serving cup, pressing lightly to form an even layer without compacting.

05 - Pipe or spoon cheesecake filling over the brownie base evenly, keeping layers distinct.

06 - Drizzle a thin layer of chocolate ganache and swirl caramel sauce over the cheesecake layer using a spoon for decorative ribbons.

07 - Continue layering brownie crumbs, cheesecake filling, ganache, and caramel until cups are filled, ensuring layers remain tidy.

08 - Top with extra brownie crumbs and a final drizzle of ganache or caramel. Cover and refrigerate for at least 1 hour to set before serving.

01 - Use a piping bag for clean, distinct cheesecake layers. Chilling overnight enhances flavor melding and texture.

02 - For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.