For the brownie base & topping
2 cups fudgy brownies
2 tablespoons reserved brownie crumbs for garnish
For the cheesecake filling
1½ cups full-fat cream cheese, softened to room temperature
½ cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1 cup cold heavy whipping cream
For the drizzles & assembly
¼ cup chocolate ganache
¼ cup caramel sauce (store-bought or homemade)
Optional: sea salt flakes, crushed pretzels, or mini chocolate chips for texture
Instructions
1. Prepare the cheesecake filling
In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps (about 1 minute). Add powdered sugar and vanilla extract; continue beating for another minute until light and fluffy. Scrape down the sides of the bowl.
2. Whip and fold the cream
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form (about 2–3 minutes). Using a silicone spatula, gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream using slow, sweeping motions until no white streaks remain. Do not overmix.
3. Layer the cups
Select 6 dessert cups or small glasses (8–10 fluid ounce capacity). Divide half of the crumbled brownies equally among the cups as the bottom layer. Top each with a generous spoonful (about ¼ cup) of the cheesecake filling.
4. Add the first drizzle
Drizzle about ½ teaspoon of chocolate ganache and ½ teaspoon of caramel sauce over the cheesecake layer in each cup.
5. Repeat the layers
Add the remaining brownie crumbles as a second layer, followed by the remaining cheesecake filling. Finish with another small drizzle of both ganache and caramel.
6. Garnish and chill
Sprinkle the reserved brownie crumbs on top. If desired, add a pinch of sea salt or crushed pretzels. Refrigerate uncovered for 1 hour, then cover with plastic wrap or lids. Chill for at least 1 more hour (or up to overnight) before serving. See less
