Description
Craving a dessert that’s as indulgent as it is easy to whip up? Say hello to Loaded Brownie Cheesecake Cups! These no-bake treats layer fudgy brownie crumbs with a creamy cheesecake filling, topped with decadent chocolate ganache and caramel sauce.
Ingredients
For the Brownie Layer
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Fudgy Brownies (about 2 cups, crumbled): Provide a rich, chocolatey base. Use homemade, store-bought, or leftover brownies.
For the Cheesecake Filling
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Cream Cheese (1½ cups, softened): Forms the creamy, tangy core of the dessert.
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Powdered Sugar (½ cup): Sweetens the filling smoothly without graininess.
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Vanilla Extract (1 tsp): Adds a warm, sweet note.
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Heavy Whipping Cream (1 cup, whipped to stiff peaks): Creates a light, fluffy texture when folded into the filling.
For the Toppings
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Chocolate Ganache (melted chocolate + heavy cream): Adds a glossy, rich drizzle. Use about ½ cup chocolate chips and ¼ cup heavy cream.
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Caramel Sauce: Provides a sweet, buttery contrast. Use store-bought or homemade.
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Extra Brownie Crumbs: Add texture and enhance the chocolate flavor.
Substitutions and Variations
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Brownies: Swap for chocolate cake crumbs, cookie crumbs, or gluten-free brownies.
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Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
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Heavy Cream: Substitute with store-bought whipped topping (1 cup) for convenience, though fresh whipped cream is richer.
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Ganache: Use melted chocolate without cream for a harder shell or a chocolate syrup drizzle.
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Caramel Sauce: Replace with butterscotch sauce or omit for a simpler topping.
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Gluten-Free: Use gluten-free brownies and ensure all ingredients are gluten-free.
Instructions
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Prepare the Cheesecake Filling:
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In a large mixing bowl, beat 1½ cups softened cream cheese, ½ cup powdered sugar, and 1 tsp vanilla extract with a hand mixer until smooth and creamy (about 2 minutes).
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In a separate bowl, whip 1 cup heavy whipping cream to stiff peaks (about 2–3 minutes with a mixer).
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Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined and fluffy. Set aside.
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Assemble the Cups:
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Choose 4–6 clear cups, jars, or dessert glasses (8 oz each work well).
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Add a layer of crumbled brownies to the bottom of each cup (about 2–3 tbsp per cup, depending on size).
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Pipe or spoon the cheesecake filling over the brownie layer (about ¼ cup per cup), smoothing gently with a spoon.
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Drizzle with chocolate ganache (about 1 tbsp per cup) and caramel sauce (about 1 tsp per cup).
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Repeat the layers (brownies, cheesecake filling, drizzles) until the cups are nearly full, ending with a thin layer of cheesecake filling.
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Add Toppings:
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Sprinkle extra brownie crumbs over the top of each cup.
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Drizzle with additional chocolate ganache and caramel sauce for a decadent finish.
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Chill:
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Cover the cups with plastic wrap or lids and refrigerate for at least 1 hour to set the filling and meld the flavors.
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Serve:
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Serve chilled, straight from the fridge, with a spoon.
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Cooking Tips
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Room-Temperature Cream Cheese: Softened cream cheese blends smoothly, avoiding lumps in the filling.
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Whip Cream Properly: Whip the cream to stiff peaks for a light, stable filling, but don’t overwhip to avoid buttery texture.
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Even Layers: Use a piping bag for the cheesecake filling for a neat, professional look, or spoon carefully for a rustic style.
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Ganache Consistency: Make ganache by melting ½ cup chocolate chips with ¼ cup warm heavy cream, stirring until smooth. Adjust cream for a thinner or thicker drizzle.