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Loaded Brownie Cheesecake Cups Recipe

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Loaded Brownie Cheesecake Cups are a decadent no-bake dessert combining rich fudgy brownie chunks with a light and airy cream cheese mousse, layered and topped with luscious chocolate ganache, caramel sauce, and extra brownie crumbs. Perfect for individual servings that offer a luscious blend of textures and flavors, this dessert is easy to assemble and ideal for impressing guests or indulging a sweet tooth.

Ingredients

Scale

Brownie Layer

  • 2 cups fudgy brownies, crumbled (homemade or store-bought)

Cheesecake Filling

  • 1½ cups cream cheese, softened to room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped to stiff peaks

Toppings

  • Chocolate ganache (melted chocolate + heavy cream)
  • Caramel sauce (store-bought or homemade)
  • Extra brownie crumbs

Instructions

  1. Make the Cheesecake Filling: Start with softened cream cheese to ensure smooth blending. In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is silky and lump-free. This is the flavor base for your mousse. Next, whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. This folding process keeps the filling light and airy. Do not stir aggressively—use gentle, upward folds to maintain the mousse-like consistency. Tip: Make sure the cream is very cold before whipping for maximum volume.
  2. Prepare the Brownie Layer: Use either homemade or store-bought brownies. If using homemade, let them cool completely before crumbling. You want moist, dense brownie pieces, not dry crumbs. Crumble them into bite-sized chunks—not too fine, so you retain some texture.
  3. Assemble the Cups: Grab your serving vessels—glass dessert cups, small jars, or even plastic tumblers work beautifully. Layer 1: Brownies – Start by adding a layer of crumbled brownies at the bottom. Gently press down for a firmer base or leave them loose for a rustic texture. Layer 2: Cheesecake Mousse – Using a piping bag or a spoon, dollop the cheesecake mousse on top of the brownie layer. Smooth it out gently. Layer 3: Drizzles – Add a drizzle of chocolate ganache and caramel sauce. Repeat the brownie and cheesecake layers once more, followed by another generous drizzle of ganache and caramel.
  4. Top It Off: Sprinkle extra brownie crumbs on top for added texture and a rich, chocolatey bite. Drizzle additional ganache and caramel over the top. For an extra flourish, add whipped cream, a mini brownie square, or chocolate shavings. Optional: Sprinkle with flaky sea salt for a sweet-and-salty finish.
  5. Chill and Serve: Refrigerate the cups for at least 1 hour, preferably 2–4 hours, to allow the flavors to meld and the cheesecake to firm up. Serve chilled with a spoon.

Notes

  • Use cold heavy cream for whipping to achieve maximum volume.
  • Ensure brownies are fully cooled before crumbling to prevent sogginess.
  • Handle the folding of whipped cream gently to keep the mousse light and airy.
  • Refrigerate for 2–4 hours for best flavor melding and texture setting.
  • Optional toppings like sea salt or chocolate shavings enhance flavor complexity.

Keywords: brownie cheesecake cups, no bake dessert, layered dessert, chocolate caramel cups, creamy cheesecake mousse

Find it online: https://thedishspot.com/loaded-brownie-cheesecake-cups-recipe/