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Three clear 9-ounce loaded brownie cheesecake cups layered with 1/2-inch fudgy brownie cubes, piped no-bake cream cheese mousse, and glossy chocolate ganache on a cream travertine counter.

Loaded Brownie Cheesecake Cups

Emily S
Individual 9-ounce dessert cups layered with fudgy 1/2-inch brownie cubes, airy no-bake cream cheese mousse, and glossy room-temperature chocolate ganache, with an optional salted caramel ribbon.
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Prep Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 dessert cups
Calories 735 kcal

Equipment

  • 1 Electric hand mixer or stand mixer with whisk attachment
  • 2 Large stainless steel or glass mixing bowls chilled bowl for heavy cream
  • 1 Flexible silicone spatula for folding
  • 1 16-inch piping bag fitted with a large open-star or round tip optional, for clean layers
  • 8 Clear 9-ounce (265 ml) dessert cups with dome lids
  • 1 Chef's knife and cutting board for cubing brownies

Ingredients
  

Brownie Layer

  • 18 ounces prepared fudgy brownies 510 g, completely cooled and cut into 1/2-inch (1.3 cm) cubes; reserve 1 cup (115 g) of cubes and coarse crumbs for topping

Whipped Cheesecake Filling

  • 16 ounces full-fat brick cream cheese 454 g (two 8-oz blocks), softened to cool room temperature (65°F–68°F / 18°C–20°C)
  • 3/4 cup powdered sugar 90 g, sifted
  • 2 teaspoons pure vanilla extract 10 ml
  • 1/4 teaspoon fine salt 1.5 g
  • 1 1/2 cups heavy whipping cream 360 ml, very cold (38°F–40°F / 3°C–4°C)

Toppings

  • 3/4 cup thick chocolate sauce or ganache 180 ml (210 g), cooled to room temperature (68°F–72°F / 20°C–22°C) but still pourable
  • 1/3 cup caramel sauce 80 ml (100 g), optional, at room temperature

Instructions
 

  • Cut the completely cooled fudgy brownies (18 oz / 510 g) into 1/2-inch (1.3 cm) cubes and coarse crumbs. Reserve 1 cup (115 g) of cubes and crumbs in a small bowl for the final garnish. Line up 8 clear 9-ounce (265 ml) dessert cups on your counter and verify that your chocolate ganache (3/4 cup / 180 ml) and optional caramel sauce (1/3 cup / 80 ml) are at cool room temperature (68°F–72°F / 20°C–22°C) so they will not melt the mousse.
    Chef knife on a wooden cutting board with 1/2-inch fudgy brownie cubes, a small bowl of reserved brownie crumbs, and eight empty 9-ounce clear dessert cups beside bowls of chocolate ganache and caramel.
  • In a large mixing bowl, beat the softened full-fat brick cream cheese (16 oz / 454 g), sifted powdered sugar (3/4 cup / 90 g), pure vanilla extract (2 tsp / 10 ml), and fine salt (1/4 tsp / 1.5 g) on medium speed for 1 to 2 minutes, scraping down the sides with a silicone spatula halfway through, until satin-smooth and completely free of lumps.
    Large glass mixing bowl containing satin-smooth beaten full-fat cream cheese, powdered sugar, vanilla extract, and salt with electric hand mixer beaters resting on the rim.
  • In a separate chilled mixing bowl with clean beaters, whip the cold heavy whipping cream (1 1/2 cups / 360 ml) on medium-high speed for 2 to 3 minutes until medium-stiff peaks form. When you lift the beaters, the peak should hold its shape with a slightly curved tip and a glossy sheen without looking grainy.
    Chilled stainless steel bowl of whipped heavy cream holding glossy medium-stiff peaks with a slightly curved tip under electric mixer beaters.
  • Use a silicone spatula to fold one-third of the whipped cream into the beaten cream cheese base to lighten its density. Gently fold in the remaining whipped cream in two additions, cutting down the center and sweeping around the bowl until no white streaks remain. Transfer the airy cheesecake filling to a 16-inch piping bag fitted with a large open-star or round tip.
    Silicone spatula gently folding whipped heavy cream into the smooth cream cheese mixture in a glass bowl beside a piping bag fitted with an open-star tip.
  • Spoon a scant 1/4 cup (about 30 g) of brownie cubes loosely into the bottom of each cup without pressing them down. Pipe about 1/4 cup (45 g) of cheesecake filling in an even swirl over the brownies, then drizzle each cup with 1 teaspoon (5 ml) of chocolate sauce and, if using, 1 teaspoon (5 ml) of caramel sauce. Repeat with a second loose 1/4 cup (30 g) layer of brownie cubes and a second 1/4 cup (45 g) swirl of cheesecake filling.
    Piping bag with a metal open-star tip piping a second swirl of ivory no-bake cheesecake mousse over layers of fudgy brownie cubes and chocolate ganache in clear 9-ounce cups.
  • Scatter the reserved 1 cup (115 g) of brownie cubes and coarse crumbs evenly across the tops of the 8 cups, then drizzle each cup with 2 teaspoons (10 ml) of chocolate sauce and a light ribbon of caramel if desired. Cover with dome lids and refrigerate at 40°F (4°C) or below for at least 1 hour until the mousse is thoroughly chilled and holds clean spoonfuls.
    Eight finished 9-ounce loaded brownie cheesecake cups topped with brownie chunks, chocolate ganache, and caramel ribbons beside clear plastic dome lids ready for chilling.

Notes

Use completely cooled fudgy brownies (68°F / 20°C) and room-temperature sauces so the piped cheesecake layers stay sharply defined. Store covered in the refrigerator at 40°F (4°C) or below and serve within 2 days for optimal brownie-to-mousse contrast (up to 3 days maximum). Nutrition values are calculated per serving (1 dessert cup out of 8) from USDA FoodData Central reference entries and exclude the optional caramel drizzle.

Nutrition

Calories: 735kcalCarbohydrates: 64.2gProtein: 8.5gFat: 50.9gSaturated Fat: 27.2gPolyunsaturated Fat: 4.6gMonounsaturated Fat: 14gTrans Fat: 1.2gCholesterol: 135mgSodium: 460mgPotassium: 295mgFiber: 2.5gSugar: 48gVitamin A: 1490IUVitamin C: 0.3mgCalcium: 110mgIron: 2.1mg
Keyword brownie cheesecake cups, cheesecake brownie bites, cheesecake brownie cups, loaded brownie cheesecake cups, no-bake dessert cups
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