Loaded Brownie Cheesecake Cups

I have a confession: I make these when I need cheering up. You know those days where everything’s just a little off — you’re tired, your to-do list keeps growing, and nothing you eat hits right? Yeah. These are for those days.

The first time I made them, I wasn’t even planning to. I had half a pan of brownies sitting on the counter (already a win) and some leftover cream cheese from another recipe. I didn’t want to bake another thing or wash a ton of dishes, so I just started layering stuff — brownie bits, whipped cream cheese, caramel drizzle — no plan, no measuring. And honestly? It was ridiculous how good it turned out.

They’re rich, sweet, but not too sweet — that kind of dessert that feels like a hug after a long day. The cheesecake layer is creamy and light, the brownie brings that dense, chewy texture, and the caramel and chocolate swirl together like they’re showing off. Every bite’s different — a little salty from the toffee, a little soft, a little crunchy.

And the best part? They look fancy but they’re dead easy. You can make them in little cups or jars, keep them in the fridge, and pretend you’re “just going to have one bite.” (You won’t. No one ever does.)

Ingredients

For the Brownie Base & Layers:

• 1 (8-ounce / 227 g) fudgy brownie, homemade or store-bought
• 1 (8-ounce / 227 g) cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (120 ml) cold heavy whipping cream
• ¼ cup (60 ml) caramel sauce (store-bought or homemade)
• ¼ cup (60 ml) chocolate syrup or melted dark chocolate

For the Topping:

• ⅓ cup (80 ml) whipped cream (fresh or canned)
• 2 tablespoons mini chocolate chips
• 2 tablespoons crushed toffee or butter crunch candy
• Optional: extra caramel or chocolate drizzle

Directions

1. Get your cups ready.
   Use clear dessert cups or little glasses — something where you can see the layers. That’s half the fun.
2. Make the cheesecake part.
   In one bowl, beat the cream cheese, sugar, and vanilla until it’s smooth and creamy. In another, whip the heavy cream to stiff peaks. Then gently fold the whipped cream into the cream cheese until it’s fluffy like a dream.
3. Start layering.
   Spoon some brownie crumbles into the bottom of each cup. Press just a little so it holds together. Add a layer of cheesecake (about 2 tablespoons). Then drizzle a bit of caramel and chocolate over the top — messy is fine.
4. Repeat.
   Another layer of brownie, another layer of cheesecake, more drizzle. It’s supposed to look indulgent, not perfect.
5. Finish it up.
   Top each one with a spoonful of whipped cream. Sprinkle with mini chocolate chips and crushed toffee. And if you’re feeling dramatic, drizzle a bit more caramel or chocolate on top right before serving.
6. Chill and serve.
   Pop them in the fridge for at least 30 minutes to set. They’re best cold, when everything firms up just enough but still melts in your mouth.

Recipe FAQs

1. Can I use store-bought brownies?
Absolutely. I usually do. No one’s judging. In fact, boxed brownie mix is perfect for this — fudgy and soft.

2. What if I don’t have heavy cream?
You can use whipped topping (like Cool Whip). It’s not the same texture, but it still tastes great and saves time.

3. Can I make them ahead?
Yep! They actually taste even better after a few hours in the fridge. Just wait to add the whipped cream topping until right before serving so it stays pretty.

4. Can I make them less sweet?
Totally. Use dark chocolate instead of milk chocolate, skip the caramel drizzle, or mix a little lemon juice into the cheesecake layer to cut through the richness.

5. How long do they last?
About 3 days in the fridge. The brownie softens a bit after day two, but honestly, they rarely make it past the first night.

Loaded Brownie Cheesecake Cups

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the Brownie Base & Layers:*

• * 1 (8-ounce / 227 g) fudgy brownie, homemade or store-bought

• * 1 (8-ounce / 227 g) cream cheese, softened

• * ½ cup granulated sugar

• * 1 teaspoon vanilla extract

• * ½ cup (120 ml) cold heavy whipping cream

• * ¼ cup (60 ml) caramel sauce (store-bought or homemade)

• * ¼ cup (60 ml) chocolate syrup or melted dark chocolate

• *For the Topping:*

• * ⅓ cup (80 ml) whipped cream (fresh or canned)

• * 2 tablespoons mini chocolate chips

• * 2 tablespoons crushed toffee or butter crunch candy

• * Optional: extra caramel or chocolate drizzle

Directions

• *Get your cups ready.*
• Use clear dessert cups or little glasses — something where you can see the layers. That’s half the fun.
• *Make the cheesecake part.*
• In one bowl, beat the cream cheese, sugar, and vanilla until it’s smooth and creamy. In another, whip the heavy cream to stiff peaks. Then gently fold the whipped cream into the cream cheese until it’s fluffy like a dream.
• *Start layering.*
• Spoon some brownie crumbles into the bottom of each cup. Press just a little so it holds together. Add a layer of cheesecake (about 2 tablespoons). Then drizzle a bit of caramel and chocolate over the top — messy is fine.
• *Repeat.*
• Another layer of brownie, another layer of cheesecake, more drizzle. It’s supposed to look indulgent, not perfect.
• *Finish it up.*
• Top each one with a spoonful of whipped cream. Sprinkle with mini chocolate chips and crushed toffee. And if you’re feeling dramatic, drizzle a bit more caramel or chocolate on top right before serving.
• *Chill and serve.*
• Pop them in the fridge for at least 30 minutes to set. They’re best cold, when everything firms up just enough but still melts in your mouth.