Loaded Brownie Cheesecake Cups (Printable Version)

# What You'll Need:

→ Brownie Base

01 - 150 grams fudgy brownie crumbs (dense and moist, store-bought or homemade)

→ Cheesecake Filling

02 - 225 grams cream cheese, softened to room temperature
03 - 60 grams powdered sugar
04 - 5 milliliters pure vanilla extract
05 - 120 milliliters heavy whipping cream, chilled

→ Toppings and Garnishes

06 - 60 grams dark chocolate ganache (homemade or store-bought)
07 - 45 grams thick caramel sauce
08 - Extra 30 grams brownie crumbs for finishing

# Step-by-Step Directions:

01 - Beat cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth and fluffy, scraping sides to avoid lumps.
02 - Whip chilled heavy cream with a hand mixer at medium-high speed until stiff peaks form, ensuring the cream holds shape firmly.
03 - Gently fold whipped cream into the cream cheese base using a flexible spatula, turning the bowl and using light strokes to retain air and maintain a fluffy texture.
04 - Evenly spoon 2 to 3 tablespoons of brownie crumbs into the bottom of each serving cup, pressing lightly to form an even layer without compacting.
05 - Pipe or spoon the cheesecake filling over the brownie layer, keeping the layers distinct for a clean appearance.
06 - Carefully drizzle a thin layer of dark chocolate ganache, then swirl over caramel sauce to create decorative ribbons atop the cheesecake.
07 - Continue layering brownie crumbs, cheesecake filling, ganache, and caramel until cups are filled, maintaining neat, separated layers.
08 - Top with extra brownie crumbs and a final drizzle of ganache or caramel. Cover with plastic wrap and refrigerate for at least one hour to allow flavors to meld and layers to set.

# Helpful Notes:

01 - For clean layers, use a piping bag for the cheesecake filling and chill overnight for best definition.
02 - These cups freeze well; freeze fully assembled in airtight containers for up to one month and thaw overnight in the refrigerator.
03 - Substitute gluten-free brownies and dairy-free cream cheese with coconut whipped cream for non-dairy or gluten-free versions.

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