1. Make the Cheesecake Filling:

Start with softened cream cheese to ensure smooth blending. In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is silky and lump-free. This is the flavor base for your mousse.

Next, whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. This folding process keeps the filling light and airy. Do not stir aggressively—use gentle, upward folds to maintain the mousse-like consistency.

Tip: Make sure the cream is very cold before whipping for maximum volume.

2. Prepare the Brownie Layer:

Use either homemade or store-bought brownies. If using homemade, let them cool completely before crumbling. You want moist, dense brownie pieces, not dry crumbs. Crumble them into bite-sized chunks—not too fine, so you retain some texture.

3. Assemble the Cups:

Grab your serving vessels—glass dessert cups, small jars, or even plastic tumblers work beautifully.

Layer 1: Brownies
Start by adding a layer of crumbled brownies at the bottom. Gently press down for a firmer base or leave them loose for a rustic texture.

Layer 2: Cheesecake Mousse
Using a piping bag or a spoon, dollop the cheesecake mousse on top of the brownie layer. Smooth it out gently.

Layer 3: Drizzles
Add a drizzle of chocolate ganache and caramel sauce.

Repeat:
Repeat the brownie and cheesecake layers once more, followed by another generous drizzle of ganache and caramel.

4. Top It Off:

Sprinkle extra brownie crumbs on top for added texture and a rich, chocolatey bite. Drizzle additional ganache and caramel over the top. For an extra flourish, add whipped cream, a mini brownie square, or chocolate shavings.

Optional: Sprinkle with flaky sea salt for a sweet-and-salty finish.

5. Chill and Serve:

Refrigerate the cups for at least 1 hour, preferably 2–4 hours, to allow the flavors to meld and the cheesecake to firm up. Serve chilled with a spoon.

Make it extra cold? Pop them in the freezer for 30 minutes before serving for an ice cream cake-style texture.