I’m thrilled to share this indulgent recipe: rich fudgy brownie crumbs layered with creamy cheesecake filling, topped with luscious chocolate ganache and caramel sauce. It’s both elegant and irresistibly delicious.
Why You’ll Love This Recipe
I absolutely love this dessert because:
It uses everyday ingredients but delivers a wow factor in presentation and flavor.
There’s no complicated bake required if you start with pre-made or baked brownies.
It’s perfect for gatherings—or when I want something decadent without the fuss of slicing a full cheesecake.
The contrast of textures (crumbly brownie, smooth cheesecake, gooey caramel & chocolate) keeps it exciting with every bite.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups fudgy brownies, crumbled
8 oz cream cheese, softened
Powdered sugar
Vanilla extract
Heavy whipping cream
Chocolate ganache
Caramel sauce
Extra brownie crumbs for topping
Directions
First, beat the softened cream cheese, powdered sugar and vanilla extract until smooth and creamy.
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
Spoon about 2–3 tablespoons of the crumbled brownies into the bottom of each serving cup and press lightly.
Add a layer of the cheesecake filling over the brownie base.
Drizzle a thin layer of ganache and caramel over the cheesecake layer.
Repeat layers: brownie crumbs, cheesecake filling, ganache/car-amel drizzle until each cup is filled to your liking.
Finish with a sprinkle of brownie crumbs and another drizzle of ganache or caramel on top.
Cover and refrigerate for at least 1 hour so the layers set and the flavors meld.
Servings and Timing
This recipe yields about 6–8 individual dessert cups. Total prep time is around 25 minutes, plus chill time of at least 1 hour before serving.
Variations
Use gluten-free brownies and a dairy-free cream cheese to make it suitable for gluten-free or vegan-adapted diets.
Swap caramel for a berry compote or peanut butter drizzle for a different flavor profile.
Add a layer of chopped nuts or sea salt on top for extra texture and contrast.
Use a different brownie flavor (e.g., salted caramel brownie) as the base for an enhanced twist.
Storage/Reheating
Store the assembled cups in the refrigerator, covered, for up to 2–3 days. Because of the whipped cream and cream cheese, I don’t recommend freezing for long periods (texture may suffer), but you can freeze for up to one month, tightly wrapped, and then thaw overnight in the fridge. Serve chilled — no reheating needed.
FAQs
Can I use store-bought brownies for the base?
Yes — I often use store-bought fudgy brownies to save time. Just make sure they’re dense and moist rather than cakey, so the base layer holds up well.
How do I get a smooth cheesecake filling without lumps?
Ensure the cream cheese is at room temperature and beat until fully smooth before folding in the whipped cream. Scrape the bowl sides often so nothing is left unincorporated.
Can I assemble these in advance?
Absolutely. I sometimes assemble them the night before and refrigerate overnight. Just add any fresh toppings (nuts, extra drizzle) right before serving for best presentation.
What type of brownies work best for the base?
Go for fudgy rather than cakey brownies — ideally with a shiny top and moist interior. They’ll pack flavour and provide a rich textural contrast to the light cheesecake layer.
How do I make the chocolate ganache for topping?
Melt an equal part of chopped chocolate (dark or semisweet) with heavy cream until smooth and glossy. Let it cool slightly so it doesn’t melt the cheesecake layer when drizzled.
Conclusion
These Loaded Brownie Cheesecake Cups are one of my go-to desserts when I want to impress without a lot of fuss. The layered look makes them look special, yet the process is straightforward. The rich chocolate base, creamy cheesecake middle and sweet final drizzles combine to create a dessert that hits all the right notes. Whether for a party, a casual gathering or just to treat myself, I know this one won’t disappoint.
Enjoy making them—and indulge in every decadent bite!
Loaded Brownie Cheesecake Cups are rich, indulgent single-serve desserts featuring layers of fudgy brownie crumbs, creamy cheesecake filling, and luscious drizzles of chocolate ganache and caramel sauce. Perfect for parties or a decadent treat without the fuss of slicing a full cheesecake.
Total Time:1 hour 25 minutes (includes chilling)
Yield:6–8 cups
Ingredients
2 cups fudgy brownies, crumbled
8 oz cream cheese, softened
1/2 cup powdered sugar (adjust to taste)
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 cup chocolate ganache
1/4 cup caramel sauce
Extra brownie crumbs for topping
Instructions
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate chilled bowl, whip heavy cream until stiff peaks form.
Fold whipped cream gently into the cream cheese mixture to keep it light and airy.
Spoon 2–3 tablespoons of crumbled brownies into the bottom of each serving cup and press lightly.
Add a layer of the cheesecake filling over the brownie base.
Drizzle chocolate ganache and caramel sauce over the cheesecake layer.
Repeat layers: brownie crumbs, cheesecake filling, ganache and caramel drizzle until each cup is filled.
Top with extra brownie crumbs and a final drizzle of ganache or caramel.
Cover and refrigerate for at least 1 hour to set the layers before serving.
Notes
Ensure cream cheese is at room temperature for a smooth filling.
Use fudgy, moist brownies (store-bought or homemade) for best results.
Assemble the night before for easy party prep; garnish fresh before serving.
Store in the fridge for 2–3 days or freeze up to 1 month.
Customize with peanut butter, nuts, or berry sauce instead of caramel.
