🍫 Loaded Brownie Cheesecake Cups 🍮
Ingredients
Brownie Base
2 cups crumbled fudgy brownies (store-bought or homemade, cooled and broken into fine pieces)
Cheesecake Layer
12 oz (1½ cups) full-fat cream cheese, softened to room temperature
½ cup powdered sugar, sifted
1 tsp pure vanilla extract
1 cup heavy whipping cream, cold, whipped to stiff peaks
Toppings & Finishes
½ cup chocolate ganache (equal parts chopped dark chocolate and warm heavy cream, stirred until smooth)
¼ cup salted caramel sauce
Reserved brownie crumbs for garnish
Instructions
Prepare the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese with sifted powdered sugar and vanilla extract until completely smooth and free of lumps—about 2 minutes on medium speed.
Fold in Whipped Cream: Using a spatula, gently fold the whipped cream into the cream cheese mixture in two additions. Be careful not to overmix; stop as soon as no white streaks remain to maintain a light, airy texture.
Assemble the Cups: In clear dessert cups or small glasses (4–6 oz size works well), begin with a generous tablespoon of crumbled brownies at the bottom. Spoon or pipe a layer of cheesecake filling on top (about 2–3 tablespoons). Drizzle lightly with both ganache and caramel sauce.
Repeat Layers: Add another thin layer of brownie crumbs, followed by more cheesecake filling. Finish with a final drizzle of ganache and caramel, then sprinkle with extra brownie crumbs for texture and visual appeal.
Chill Thoroughly: Cover the cups loosely with plastic wrap and refrigerate for at least 1 hour—or up to 24 hours—to allow flavors to meld and the filling to set firmly.
Serve Chilled: Enjoy straight from the fridge for the best texture and flavor contrast.
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