Indulge in the divine fusion of rich brownie batter and creamy cheesecake with our No-Bake Brownie Batter Cheesecake. This luscious dessert offers the perfect marriage of velvety smoothness and indulgent chocolate goodness, all without ever needing to turn on the oven. With its decadent layers and irresistible flavors, this cheesecake is bound to become a favorite among dessert enthusiasts and chocolate lovers alike.
In our household, dessert time is always a highly anticipated affair, and nothing gets our taste buds tingling quite like the mention of our No-Bake Brownie Batter Cheesecake. I still remember the first time I surprised my family with this heavenly creation—it was met with wide-eyed wonder and delighted murmurs as they savored each blissful bite. From that moment on, it became a staple at every gathering and celebration, earning rave reviews and requests for seconds. Whether we’re celebrating a special occasion or simply craving a sweet indulgence, this cheesecake never fails to satisfy our dessert cravings and bring smiles to our faces.
Why This No-Bake Brownie Batter Cheesecake Recipe Is a Must-Try
- A luxurious blend of creamy cheesecake filling and rich brownie batter, offering a symphony of flavors and textures in every bite.
- Requires no baking, making it perfect for hot summer days or when you’re short on time but still craving a decadent dessert.
- The combination of dry brownie mix and cream cheese creates a velvety smooth filling with a deep, chocolatey flavor profile.
- Topped with a fluffy whipped cream and a luscious brownie glaze, adding an extra layer of indulgence and visual appeal to this already spectacular dessert.
Ingredients:
For the Crust:
- 225g (2 1/2 cups) chocolate baking crumbs
- 6 tablespoons unsalted butter
For the Filling:
- 3 packages (24 ounces) cream cheese, softened (light cream cheese can be used)
- 96g (1/2 cup) granulated sugar
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 375g (3 cups) dry brownie mix
For the Topping:
- 1 cup heavy whipping cream
- 60g (1/2 cup) powdered sugar
For the Glaze:
- 23g (3 tablespoons) dry brownie mix
- 3 teaspoons vegetable oil
- 4 tablespoons heavy whipping cream
Instructions: For the Crust:
- Lightly grease the edges of a 9-inch (23-cm) springform pan with cooking spray, then wipe gently with a paper towel.
- In a microwave-safe bowl, melt the butter for 45 to 60 seconds until fully melted. Stir the melted butter into the chocolate baking crumbs until no dry crumbs remain.
- Press the crumbs firmly into the bottom and up the sides of the springform pan to create a thick crust.
For the Filling:
- In a large mixing bowl, beat the softened cream cheese on medium-high speed for 2 to 3 minutes until light and fluffy.
- Gradually add the granulated sugar while continuing to beat the cream cheese mixture. Then add the heavy whipping cream and vanilla extract, beating until smooth and creamy, scraping down the sides of the bowl as needed.
- Slowly add the dry brownie mix to the cream cheese mixture, beating on medium speed until fully incorporated.
- Pour the filling into the prepared crust, spreading it evenly. Cover and refrigerate for at least 4 hours until the filling is firm.
For the Topping:
- Chill a mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
- In the chilled bowl, beat the heavy whipping cream on medium-high speed until it becomes bubbly. Gradually add the powdered sugar and continue beating on high speed until stiff peaks form.
- Remove the edge of the springform pan and spread the whipped cream over the chilled cheesecake, or pipe swirls around the edges.
For the Glaze:
- In a small bowl, combine the dry brownie mix, vegetable oil, and heavy whipping cream. Whisk until smooth. Adjust the consistency by adding more heavy whipping cream if desired.
- Drizzle the glaze over the cheesecake just before serving. Enjoy!
Notes:
- For a more intense chocolate flavor, you can add chocolate chips or chunks to the cheesecake filling.
- Feel free to garnish the cheesecake with additional chocolate shavings, sprinkles, or berries for extra flair.
- Store any leftover cheesecake in the refrigerator, covered, for up to 3 days.
