Description

Craving a dessert that’s rich, creamy, and packed with indulgent layers? What if you could create a no-bake treat that combines fudgy brownies, velvety cheesecake, and decadent drizzles in a single cup? Say hello to Loaded Brownie Cheesecake Cups! These delightful desserts feature crumbled brownies, a fluffy cheesecake filling, and toppings of chocolate ganache, caramel sauce, and extra brownie crumbs.

Ingredients

For the Brownie Layer

Fudgy Brownies (about 2 cups, crumbled): Provide a rich, chocolatey base with a dense, chewy texture.

For the Cheesecake Filling

Cream Cheese (1½ cups, softened): Creates a tangy, creamy base for the filling.
Powdered Sugar (½ cup): Sweetens and thickens the filling for a smooth texture.
Vanilla Extract (1 tsp): Enhances flavor with a warm, sweet note.
Heavy Whipping Cream (1 cup, whipped to stiff peaks): Adds lightness and fluffiness to the cheesecake layer.

For the Toppings

Chocolate Ganache (melted chocolate + heavy cream): Adds a glossy, rich chocolate drizzle.
Caramel Sauce: Provides a sweet, buttery contrast to the chocolate.
Extra Brownie Crumbs: Add texture and enhance the brownie flavor.

Substitutions and Variations

Brownies: Use store-bought brownies, a box mix, or homemade brownies (gluten-free or vegan if needed).
Cream Cheese: Substitute with low-fat cream cheese or vegan cream cheese, noting a softer texture.
Powdered Sugar: Replace with granulated sugar (blend to a fine powder) or a sugar-free alternative, adjusting texture as needed.
Heavy Whipping Cream: Use coconut cream (chilled and whipped) for a dairy-free version, noting a slight coconut flavor.
Chocolate Ganache: Swap with melted chocolate chips or a store-bought chocolate sauce.
Caramel Sauce: Use store-bought or homemade caramel, or substitute with butterscotch sauce or dulce de leche.
Add-Ins: Mix ½ cup mini chocolate chips or crushed nuts into the cheesecake filling, or top with whipped cream or fresh berries.
Vegan Option: Use vegan brownies, vegan cream cheese, coconut cream, vegan chocolate, and vegan caramel sauce.

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Instructions

Prepare the Brownies:
- If using homemade or box-mix brownies, bake according to the recipe or package instructions (typically a 9×9-inch pan yields about 2 cups crumbled). Let cool completely.
- Crumble about 2 cups of fudgy brownies into small, bite-sized pieces using your hands or a fork. Set aside.
- Reserve a small portion (about ¼ cup) for topping.
- Tip: Use fudgy brownies for the best texture, and crumble to a mix of fine and chunky pieces for variety.
Make the Cheesecake Filling:
- In a large mixing bowl, use a hand mixer or stand mixer on medium speed to beat 1½ cups softened cream cheese, ½ cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy, about 1–2 minutes.
- In a separate bowl, whip 1 cup heavy whipping cream with a hand mixer on high speed until stiff peaks form, about 2–3 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and fluffy, about 1 minute.
- Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and fold gently to maintain the whipped cream’s airiness.
Prepare the Toppings:
- Chocolate Ganache: In a microwave-safe bowl, combine ½ cup chocolate chips and ¼ cup heavy cream. Microwave in 15-second increments, stirring between each, until smooth (about 45 seconds total). Let cool slightly to a pourable consistency.
- Caramel Sauce: Use store-bought caramel sauce or make homemade by melting ½ cup sugar with 2 tbsp water, then adding ¼ cup heavy cream and 1 tbsp butter, stirring until smooth. Cool to room temperature.
- Tip: Ensure ganache and caramel are pourable but not hot to avoid melting the cheesecake layer.
Assemble the Cups:
- Use 6–8 clear dessert cups, glasses, or mason jars (8 oz capacity) for a layered presentation.
- Add a layer of crumbled brownies (about 2–3 tbsp) to the bottom of each cup, pressing lightly to form a base.
- Pipe or spoon the cheesecake filling over the brownies (about ¼ cup per cup), smoothing with a spoon for an even layer. Use a piping bag for a cleaner look if desired.
- Drizzle each cup with 1–2 tsp chocolate ganache and 1–2 tsp caramel sauce, letting them seep into the filling.
- Repeat the layers (brownies, cheesecake filling, drizzles) until the cups are nearly full, finishing with a thin layer of cheesecake filling.
- Tip: Layer gently to maintain distinct textures, and tap cups lightly to settle the filling.
Top It Off:
- Sprinkle reserved brownie crumbs (about 1 tsp per cup) over the top for texture.
- Drizzle with additional chocolate ganache and caramel sauce for a decadent finish.
- Optionally add a dollop of whipped cream, a chocolate curl, or a fresh strawberry for extra flair.
- Tip: Add toppings just before chilling to keep drizzles glossy and crumbs crisp.
Chill and Serve:
- Cover each cup with plastic wrap or place in an airtight container and refrigerate for at least 1 hour to set the cheesecake filling and meld the flavors.
- Serve chilled directly from the cups, with a spoon to scoop every layer.
- Tip: Refrigerate until serving to maintain the creamy texture and firm drizzles.