If you’re looking for a show-stopping, no-bake dessert that’s both rich and ridiculously easy to assemble, these Loaded Brownie Cheesecake Cups are for you. Layers of fudgy brownie crumbs, creamy whipped cheesecake filling, and decadent toppings like silky ganache and gooey caramel make this dessert unforgettable.
Perfect for parties, potlucks, or just spoiling yourself on a cozy night in—these dessert cups feel fancy but require no oven time.
Why You’ll Love These Cheesecake Cups
- No baking required—just assemble and chill
- Ultra-creamy cheesecake filling folded with whipped cream
- Customizable with add-ins like nuts, berries, or flavored sauces
- Great make-ahead dessert that looks beautiful in cups or jars
- Uses store-bought or homemade brownies—your choice!
Ingredients
Brownie Layer:
- 2 cups fudgy brownies, crumbled (store-bought or homemade)
Cheesecake Filling:
- 1½ cups full-fat cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
Toppings:
- ½ cup chocolate ganache (see note below)
- ¼ cup caramel sauce
- ½ cup extra brownie crumbs (for garnish)
Instructions
1. Make the Cheesecake Filling
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
In another bowl, whip cold heavy cream to stiff peaks.
Gently fold whipped cream into the cream cheese mixture. Do not overmix—just fold until smooth and fluffy.
2. Layer the Dessert Cups
Start with a base of crumbled brownies in each cup (about 2–3 tbsp).
Add a layer of cheesecake filling using a spoon or piping bag.
Drizzle with ganache and caramel sauce.
Repeat the layers if your cups are tall enough—brownie, cheesecake, drizzle.
Top with extra brownie crumbs and more sauce.
3. Chill & Serve
Cover and chill for at least 1 hour before serving. This allows the layers to set and flavors to meld.
Notes
- Chocolate Ganache Tip: Melt ½ cup semi-sweet chocolate chips with ¼ cup heavy cream. Stir until glossy.
- Make-Ahead: Prepare up to 2 days in advance and store covered in the fridge.
- Variations: Add toasted pecans, swap caramel for raspberry sauce, or make them gluten-free.
- Whipping Tip: Always use cold cream and stop once you reach stiff peaks for best texture.
- No Piping Bag? Use a spoon or snip the corner off a zip-top bag.
Storage Tips
- Fridge: Store covered in the refrigerator for up to 3 days.
- Freezing not recommended due to the whipped texture of the filling.
Pairing Suggestions
- Serve with fresh berries or mint sprigs for color and freshness
- Pair with espresso or dessert wine
- Great after a savory dinner like steak or pasta
Loaded Brownie Cheesecake Cups
Ingredients
Brownie Layer:
- 2 cups fudgy brownies crumbled (store-bought or homemade)
Cheesecake Filling:
- 1½ cups full-fat cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream whipped to stiff peaks
Toppings:
- ½ cup chocolate ganache see note below
- ¼ cup caramel sauce
- ½ cup extra brownie crumbs for garnish
Instructions
Make the Cheesecake Filling:
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip cold heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture. Do not overmix—just fold until smooth and fluffy.
Layer the Dessert Cups:
- Start with a base of crumbled brownies in each cup (about 2–3 tbsp).
- Add a layer of cheesecake filling using a spoon or piping bag.
- Drizzle with ganache and caramel sauce.
- Repeat the layers if your cups are tall enough—brownie, cheesecake, drizzle.
- Top with extra brownie crumbs and more sauce.
Chill & Serve:
- Cover and chill for at least 1 hour before serving. This allows the layers to set and flavors to meld.
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