Mini no-bake treats combining fudgy brownie bases with a creamy cheesecake layer for an indulgent, bite-sized dessert.

2 cups fudgy brownie crumbs (about 8–10 homemade or store-bought brownies)

1½ cups cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

Optional toppings: chocolate shavings, fresh berries, whipped cream

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Line a 12-cup muffin tin with paper liners or silicone molds.
Press about 2 tablespoons (≈2 cups total) of brownie crumbs into the bottom of each cup to form a firm crust. Chill in the refrigerator for 15 minutes.
In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
Spoon or pipe the cheesecake mixture evenly over each chilled brownie base, smoothing the tops.
Refrigerate for at least 2 hours, until the cheesecake layer is set.
Before serving, garnish each cup with desired toppings—chocolate shavings, berries, or a dollop of whipped cream.

Brownie Variations: Use salted caramel swirl or peanut-butter brownies for extra flavor depth.

Mix-Ins: Fold in mini chocolate chips or crushed cookies into the cheesecake layer for texture.

Fruit Twist: Swirl in 2 tablespoons of raspberry or strawberry jam before chilling.

Make-Ahead: Assemble cups up to 24 hours in advance; keep refrigerated until serving.

Freezing: Freeze individual cups in an airtight container up to 2 months; thaw in the refrigerator for 2–3 hours before serving.