01 -
Beat softened cream cheese with powdered sugar and vanilla extract in a large bowl until smooth and fluffy, scraping the sides frequently to avoid lumps.
02 -
In a separate chilled bowl, whip the heavy cream on medium-high speed using a hand mixer until stiff peaks form.
03 -
Gently fold the whipped cream into the cream cheese mixture using a flexible spatula, turning the bowl and using light strokes to maintain airiness and a mousse-like texture.
04 -
Place 2 to 3 tablespoons of crumbled brownie into the bottom of each serving cup, pressing lightly to form an even layer without compacting.
05 -
Spoon or pipe the cheesecake filling over the brownie base in each cup, carefully layering to preserve distinct separation.
06 -
Drizzle a thin layer of dark chocolate ganache followed by ribbons of thick caramel sauce over the cheesecake layer using a spoon.
07 -
Continue alternating layers of brownie crumbs, cheesecake filling, ganache, and caramel until cups are filled to the top, keeping layers neat and defined.
08 -
Top with extra brownie crumbs and a final drizzle of ganache or caramel. Cover cups with plastic wrap and refrigerate for at least one hour to set layers.