No Bake Fudge Brownie Cheesecake Recipe

Introduction

This No Bake Fudge Brownie Cheesecake combines rich, fudgy brownies with a creamy chocolate cheesecake layer for a decadent dessert that’s sure to impress. Easy to prepare and perfect for any occasion, it requires no baking beyond the brownies and sets up beautifully in the fridge.

Ingredients

• 1 boxed brownie mix
• 1 1/2 cups 60% cocoa chocolate chips
• 12 oz cream cheese (softened)
• 1/2 cup sugar
• 1/4 cup butter (softened)
• 2 cups frozen Cool Whip (thawed)
• 3/4 cup semi-sweet chocolate chips (full-sized or miniature)
• Hot fudge sauce (your favorite store bought or homemade)

Instructions

1. Step 1: Spray an 8″ springform pan lightly with cooking spray. Prepare the brownies according to the package directions, but instead of using the brownie pan, pour the batter into the prepared cheesecake pan and bake as instructed.
2. Step 2: Once the brownies have cooled completely, melt the 60% cocoa chocolate chips by microwaving for 1 minute, then stirring. Continue microwaving in 30-second intervals, stirring between, until smooth. Alternatively, melt using a double boiler. Set aside to cool.
3. Step 3: In the bowl of a stand mixer, beat together the softened cream cheese, sugar, and butter until smooth and creamy. With the mixer running, slowly add the cooled melted chocolate and mix until fully incorporated. Gently fold in the thawed Cool Whip with a spatula until smooth.
4. Step 4: Stir in the semi-sweet chocolate chips until just distributed through the cheesecake batter. Spread this mixture evenly over the cooled brownies in the springform pan.
5. Step 5: Refrigerate the cheesecake until set, about 1 hour.
6. Step 6: Before serving, spread a layer of hot fudge sauce over the top of the chilled cheesecake for an extra indulgent finish.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and richest flavor.
• For added texture, substitute half the semi-sweet chocolate chips with chopped nuts or toffee bits.
• Try different fudge sauces like salted caramel or white chocolate for a flavor twist.
• If you prefer a gluten-free dessert, use a gluten-free brownie mix.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days to keep it fresh. For best results, add the hot fudge sauce just before serving. If needed, allow the cheesecake to sit at room temperature for 10 minutes before slicing to make cutting easier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this dessert can be prepared a day in advance and stored in the fridge. Just add the hot fudge topping before serving to keep it fresh and gooey.

What can I use instead of Cool Whip?

If you prefer using fresh ingredients, you can fold in whipped heavy cream instead of Cool Whip. Be sure to whip it to soft peaks before folding it into the cheesecake mixture.

No Bake Fudge Brownie Cheesecake Recipe

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★★★★★

4.7 from 149 reviews

This No Bake Fudge Brownie Cheesecake is a decadent dessert combining a rich, moist brownie base with a creamy, chocolate-infused cheesecake topping. The cheesecake layer is lightened with cool whip and studded with semi-sweet chocolate chips, all finished with a luscious layer of hot fudge sauce. Perfect for chocolate lovers looking for an easy yet impressive treat that requires minimal baking.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 1 boxed brownie mix
• Cooking spray

Cheesecake Filling

• 1 1/2 cups 60% cocoa chocolate chips
• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1/4 cup butter, softened
• 2 cups frozen cool whip, thawed
• 3/4 cup semi-sweet chocolate chips (full-sized or miniature)

Finishing

• Hot fudge sauce (store bought or homemade)

Instructions

1. Prepare the Brownie Base: Lightly spray an 8-inch springform pan with cooking spray. Prepare the brownie mix as per package instructions, but pour the batter directly into the prepared springform pan instead of the usual brownie pan. Bake according to package directions. Allow brownies to cool completely before proceeding.
2. Melt Chocolate for Cheesecake: Place 1 1/2 cups of 60% cocoa chocolate chips in a microwave-safe bowl. Microwave for 1 minute, then stir. Continue heating in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth. Alternatively, melt using a double boiler. Set aside to cool.
3. Make the Cheesecake Mixture: In a stand mixer bowl, beat together 12 oz softened cream cheese, 1/2 cup sugar, and 1/4 cup softened butter until smooth and creamy. With the mixer running, slowly pour in the cooled melted chocolate and continue mixing until fully incorporated. Gently fold in 2 cups thawed cool whip with a spatula until homogeneous.
4. Add Chocolate Chips: Gently stir in 3/4 cup semi-sweet chocolate chips evenly into the cheesecake batter. Spread this mixture evenly over the cooled brownie base in the springform pan.
5. Chill the Cheesecake: Refrigerate the assembled cheesecake for about 1 hour or until the cheesecake layer is set and firm.
6. Add Hot Fudge Topping: Before serving, spread a generous layer of hot fudge sauce evenly over the top of the chilled cheesecake. Slice and serve chilled.

Notes

• Ensure brownies are completely cooled before adding the cheesecake layer to prevent melting or mixing of layers.
• For smoother melting of chocolate, avoid overheating to prevent burning the chocolate.
• Use a springform pan for easy removal and serving of the cheesecake.
• You can customize by adding nuts or using different types of chocolate chips as desired.
• Chilling time can be extended up to 2-3 hours if you want a firmer cheesecake texture.

Keywords: no bake cheesecake, fudge brownie cheesecake, chocolate cheesecake, easy dessert, chocolate dessert, layered cheesecake, fudge sauce, brownie base