Equipment Needed
- 6-8 dessert cups, glasses, or mason jars
- Large mixing bowl
- Hand mixer or stand mixer
- Spatula
- Small bowls for toppings
- Piping bag (optional, for whipped cream)
Step-by-Step Instructions
First, I prepare my brownie layer. I take my fudgy brownies and crumble them with my hands into a bowl. I aim for a mix of sizes—some fine crumbs to form a solid base, and some larger, chunkier pieces for texture. If my brownies are very fresh and soft, I’ll pop them in the freezer for 15 minutes to make crumbling easier and less messy. This is the first, chocolaty layer of our edible construction project.
Next, I make the creamy cheesecake filling. In my large mixing bowl, I beat the softened cream cheese with a hand mixer on medium speed until it’s completely smooth and creamy, scraping down the sides as needed. Then, I add the sifted powdered sugar and vanilla extract. I beat again until everything is fully incorporated and silky. Here’s where I fold in the whipped cream. I gently stir with a spatula until the mixture is light, fluffy, and uniform. This filling is luscious and holds its shape beautifully.(See the next page below to continue…)