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
Units
Scale
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
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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.
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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.
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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.
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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.
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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.
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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.