I made these for my sister’s birthday and they were the first dessert gone The way the rich cream cheese filling melts into the brownie bits made everyone ask for the recipe
Ingredients
- Fudgy brownies crumbled: gives deep chocolate flavor and a soft base choose a moist dense style for best results
- Cream cheese softened: forms the backbone of the cheesecake mousse look for block style not whipped for creamier texture
- Powdered sugar: provides gentle sweetness and keeps filling smooth sift before using if lumpy
- Vanilla extract: boosts all the creamy flavors pure vanilla is worth it here
- Heavy whipping cream: adds volume and airy texture to the filling chill your bowl before whipping for highest peaks
- Chocolate ganache: made from chocolate and heavy cream gives a glossy rich drizzle quality chocolate melts smoothest
- Caramel sauce: balances the chocolate with buttery notes try a salted version for extra flair
- Extra brownie crumbs: for crunch and eye appeal sprinkle just before serving for best texture
Instructions
- Make the Cheesecake Filling:
- In a large bowl beat cream cheese powdered sugar and vanilla extract until completely smooth and no lumps remain Use a hand mixer at medium speed scraping down the bowl to ensure every bit is incorporated Once smooth gently fold in the whipped cream with a spatula Lift and fold rather than stir to keep the mixture as light as possible Do not overmix or the filling will turn dense
- Layer the Brownie Base:
- Take your serving cups or ramekins and add a generous layer of brownie crumbs to cover the bottom Gently press to make an even base but do not pack too tightly as you want the pieces to soak up the cheesecake later
- Pipe the Cheesecake Layer:
- Either spoon or pipe a thick layer of the cheesecake filling over the brownie crumbs Use a piping bag for clean layers or simply spoon in for a rustic look Smooth the top with the back of a spoon and make sure you reach the edges
- Add Ganache and Caramel:
- Drizzle chocolate ganache and caramel sauce over the cheesecake layer Let each drizzle settle in before repeating layers to build depth of flavor
- Repeat Layers:
- Continue with another round of brownie crumbs cheesecake filling and toppers until the cup is full finishing with a final flourish of ganache caramel and extra brownie bits
- Chill to Set:
- Refrigerate the cups for at least one hour This firms up the mousse texture and lets the flavors meld If you are in a rush a quick thirty minutes in the freezer works but keep an eye to avoid freezing solid
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