Instructions
In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract together until smooth and no lumps remain. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain an airy texture.
Start with a generous spoonful of crumbled brownies at the bottom of each cup. Add a layer of the cheesecake filling using a piping bag or spoon, smoothing it out for even layers. Drizzle a bit of chocolate ganache and caramel sauce on top. Repeat the layers until the cup is full or your desired number of layers is reached.
Sprinkle with extra brownie crumbs for texture. Drizzle more chocolate ganache and caramel sauce. Add any additional toppings such as crushed pecans, sea salt, or chocolate curls for flair.
Cover the cups with plastic wrap and refrigerate for 1-4 hours before serving to let the layers settle and flavors blend. Serve chilled with a spoon. These can also be made up to 24 hours in advance and stored in the fridge.
Notes
- Ensure your cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Use a piping bag to create clean and even layers in the dessert cups.
- For a festive touch, add crushed peppermint or fresh berries to suit the occasion.
