Loaded Brownie Cheesecake Cups

These loaded brownie cheesecake cups are my go-to when I want to create a rich, decadent dessert that hits every indulgent note. With fudgy brownie crumbles, a velvety cream cheese mousse, glossy chocolate ganache, and a drizzle of buttery caramel, each cup delivers a satisfying blend of flavors and textures in every bite. They’re perfect for celebrations or those times I just want something completely over the top—and totally worth it.

Why You’ll Love This Recipe

I love how these brownie cheesecake cups look as good as they taste. They’re easy to portion out, no baking is needed for the filling, and I can make them ahead of time. Each layer has its own flavor and texture—chewy brownie, creamy mousse, rich ganache, and silky caramel.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer

• 480 g fudgy brownies, crumbled

For the Cheesecake Filling

• 340 g cream cheese, softened
• 60 g powdered sugar
• 5 ml vanilla extract
• 240 ml heavy whipping cream, whipped to stiff peaks

For the Toppings

• Chocolate ganache (made from melted chocolate and heavy cream)
• Caramel sauce
• Extra brownie crumbs

Directions

1. Make the Cheesecake Filling
   I beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and lump-free. Once that’s done, I gently fold in the whipped cream with a spatula. I use a lift-and-fold motion to keep the mousse airy—overmixing makes it too dense.
2. Layer the Brownie Base
   I add a generous spoonful of crumbled brownies to the bottom of each serving cup and lightly press them down. I don’t pack them too tightly because I want the cheesecake layer to seep into the brownie for extra moisture.
3. Add the Cheesecake Layer
   I pipe or spoon a thick layer of the cheesecake filling over the brownies. If I want clean, even layers, I use a piping bag. I smooth the top gently with the back of a spoon.
4. Drizzle Ganache and Caramel
   I add a slow drizzle of chocolate ganache and caramel sauce over the top. If I’m doing multiple layers, I let each drizzle settle before continuing.
5. Repeat the Layers
   I continue layering—brownie, cheesecake, ganache, caramel—until the cup is full. I finish with extra brownie crumbs and a final flourish of sauce for that irresistible finish.
6. Chill to Set
   I refrigerate the cups for at least 1 hour before serving. This helps the cheesecake layer firm up and lets all the flavors come together. If I’m in a rush, I chill them in the freezer for 30 minutes, but I watch closely to avoid freezing them solid.

Servings and timing

Yield: 6 individual cups
Prep time: 20 minutes
Total time: 20 minutes (plus chilling)

Variations

• I sometimes use whipped coconut cream for a dairy-free version of the filling.
• Swapping vanilla extract for almond or hazelnut extract gives a unique flavor twist.
• I like adding chopped nuts between layers for a little crunch.
• For a fruity touch, I layer in fresh raspberries or cherry preserves.
• Peanut butter drizzle instead of caramel? Absolutely delicious.

storage/reheating

I store these in the refrigerator, covered with plastic wrap, for up to 3 days.
To keep the toppings fresh and textures crisp, I wait to add ganache, caramel, and final brownie crumbs until just before serving.
These are served cold, so no reheating is needed.

FAQs

How do I make the cheesecake layer creamy?

I make sure the cream cheese is fully softened before mixing. Then I beat it with the powdered sugar and vanilla until smooth. Folding in the whipped cream gently keeps it light and mousse-like.

What type of brownies work best for this dessert?

I go with dense, fudgy brownies. They hold their texture better and give that deep chocolate richness that balances the creamy cheesecake layer.

Can these be made ahead of time?

Absolutely. I assemble the cups and chill them overnight so the flavors can meld. I just add the final drizzles and garnish right before serving for the best presentation.

What toppings make this even more indulgent?

I go all in with chocolate ganache, caramel sauce, and extra brownie crumbs. Sometimes I also add toasted nuts or a sprinkle of sea salt for a fancy touch.

How do I serve these at a party?

I portion them into small clear cups or jars for easy, mess-free serving. They look beautiful on a dessert table and don’t need slicing or plating.

Conclusion

These loaded brownie cheesecake cups are everything I want in a dessert—rich, creamy, chocolatey, and totally satisfying. They’re fun to make, gorgeous to serve, and impossible to resist. Whether I’m making them for a crowd or sneaking one late at night from the fridge, they always bring a little bit of joy in every bite.

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