This No Bake Brownie Batter Cheesecake is the ultimate dessert for anyone who loves rich, chocolatey treats without the hassle of baking. Featuring a fudgy brownie crust and a creamy cheesecake filling infused with brownie batter flavor, this indulgent dessert is perfect for any occasion. The best part? It requires no oven time and comes together with minimal effort.
Why You’ll Love This Recipe
- No baking required – Perfect for hot days when you don’t want to turn on the oven.
- Rich and creamy texture – The cheesecake filling is smooth, luscious, and packed with chocolate flavor.
- Brownie lovers’ dream – A decadent dessert that combines the best of brownies and cheesecake.
- Simple ingredients – No fancy ingredients, just pantry staples.
- Make-ahead dessert – It needs to chill in the fridge, making it ideal for preparing ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese, softened
- Powdered sugar
- Heavy whipping cream
- Cocoa powder
- Brownie mix (store-bought or homemade)
- Chocolate chips (optional, for extra texture)
- Crushed brownie bits (for topping)
- Butter (for the crust)
Directions
- Prepare the crust:
- Mix brownie crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form an even layer. Place in the refrigerator to set.
- Make the cheesecake filling:
- Beat the softened cream cheese until smooth.
- Add powdered sugar, cocoa powder, and dry brownie mix, and beat until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Assemble the cheesecake:
- Spread the filling evenly over the chilled crust.
- Top with crushed brownie bits and chocolate chips (optional).
- Chill:
- Refrigerate for at least 4 hours, or until firm. Overnight chilling is recommended for the best results.
- Serve:
- Slice and enjoy straight from the fridge for the ultimate creamy, chocolatey treat.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 20 minutes
- Chill Time: 4–6 hours (or overnight)
- Total Time: Approximately 4.5–6.5 hours
Variations
- Peanut Butter Swirl: Add a swirl of peanut butter into the cheesecake filling before chilling.
- Mint Chocolate: Mix in peppermint extract for a refreshing twist.
- Oreo Crust: Swap the brownie crust for a crushed Oreo crust.
- Gluten-Free: Use gluten-free brownie mix for a gluten-free version.
- Extra Chocolatey: Add a ganache layer on top before chilling for a richer dessert.
Storage/Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze this cheesecake (without toppings) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
- Thawing: Let the cheesecake thaw in the refrigerator overnight before serving.
- Reheating: Not applicable since this dessert is meant to be enjoyed cold.
FAQs
How long does no bake cheesecake take to set?
It usually takes about 4–6 hours in the fridge, but chilling overnight gives the best results.
Can I use a homemade brownie mix instead of store-bought?
Yes, just make sure the dry mix ratio matches that of a store-bought version.
Can I make this recipe gluten-free?
Absolutely! Just use a gluten-free brownie mix for both the crust and filling.
Do I need a springform pan?
A springform pan makes it easier to remove the cheesecake, but you can also use a regular pie dish if needed.
Can I use whipped topping instead of heavy cream?
Yes, you can substitute whipped topping for a quicker preparation.
How do I prevent the crust from falling apart?
Make sure the brownie crust is well-pressed and chilled thoroughly before adding the filling.
Can I add nuts to the filling?
Definitely! Chopped walnuts or pecans would add a nice crunch.
How long does this cheesecake last in the fridge?
It will last up to 5 days if stored in an airtight container.
Can I add fruit to this cheesecake?
Yes, strawberries or raspberries pair beautifully with the rich chocolate flavors.
What’s the best way to cut clean slices?
Dip a sharp knife in hot water and wipe it clean between each cut for neat slices.
Conclusion
This No Bake Brownie Batter Cheesecake is every dessert lover’s dream—rich, creamy, and packed with decadent chocolate flavor. It’s easy to make, perfect for special occasions, and requires no oven time. Whether you’re hosting a party or simply indulging in a sweet craving, this dessert is sure to impress!
Print
No Bake Brownie Batter Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
Indulge in this rich and fudgy No-Bake Brownie Batter Cheesecake—a chocolate lover’s dream that doesn’t require an oven! With a creamy brownie batter-infused cheesecake filling atop a crunchy Oreo crust, this dessert is sure to impress.
Ingredients
For the crust:
- 2 1/2 cups (about 225g) chocolate baking crumbs (from Oreo cookies)
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 ounces (3 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 3 cups dry brownie mix
For the topping:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
For the glaze:
- 3 tablespoons dry brownie mix
- 3 teaspoons vegetable oil
- 4 tablespoons heavy whipping cream
Instructions
-
Prepare the crust:
- Lightly grease a 9-inch springform pan with cooking spray and gently wipe with a paper towel.
- In a medium bowl, combine the chocolate baking crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom and slightly up the sides of the prepared pan to form a crust.
-
Make the filling:
- In a large bowl, beat the softened cream cheese on medium-high speed for 2-3 minutes until light and fluffy.
- Gradually add the granulated sugar, beating until well combined.
- Mix in the heavy whipping cream and vanilla extract until smooth.
- Slowly incorporate the dry brownie mix, beating on medium speed until fully blended and smooth.
-
Assemble the cheesecake:
- Pour the cheesecake filling over the prepared crust, spreading it evenly.
- Cover the pan and refrigerate for at least 4 hours, or until the filling is firm.
-
Prepare the topping:
- Chill a mixing bowl and whisk attachment in the freezer for 5-10 minutes.
- Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until it begins to thicken.
- Gradually add the powdered sugar and continue beating until stiff peaks form.
-
Make the glaze:
- In a small bowl, whisk together the dry brownie mix, vegetable oil, and heavy whipping cream until smooth.
- For a thinner consistency, add more heavy cream as needed.
-
Decorate the cheesecake:
- Remove the cheesecake from the refrigerator and release it from the springform pan.
- Spread or pipe the whipped cream topping over the cheesecake.
- Drizzle the brownie batter glaze over the top for a decorative finish.
Notes
- For the crust, finely crush Oreo cookies (with filling) to achieve the chocolate baking crumbs.
- Ensure the cream cheese is fully softened to achieve a smooth filling.
- To avoid consuming raw flour, consider heat-treating the dry brownie mix before use. Spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let it cool before adding to the recipe.