why make this recipe
No Bake Brownie Batter Cheesecake is a delicious and easy dessert that everyone will love. It combines the rich taste of brownie batter with the creamy texture of cheesecake, making it a perfect treat for any occasion. Plus, you don’t need to bake it, which means less time in the kitchen and more time enjoying this delightful dessert!
how to make No Bake Brownie Batter Cheesecake
Ingredients
- 2 1/2 cups chocolate baking crumbs (225g)
- 6 tbsp unsalted butter
- 24 oz cream cheese, softened
- 1/2 cup granulated sugar (96g)
- 3 tbsp heavy whipping cream
- 2 tsp vanilla extract
- 3 cups brownie mix (dry) (375g)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 3 tbsp brownie mix (dry) (23g)
- 3 tsp vegetable oil
- 4 tbsp heavy whipping cream
Directions
FOR THE CRUST: Prepare a 9-inch springform pan by lightly greasing it with cooking spray. In a microwave-safe bowl, melt the butter. Stir the melted butter into the cookie crumbs until well combined. Press this mixture into the bottom and up the sides of the springform pan.
FOR THE FILLING: Beat the cream cheese until light and fluffy. Gradually add the sugar, heavy whipping cream, and vanilla extract, mixing until smooth. Slowly add the dry brownie mix and continue mixing until fully blended. Pour the filling into the crust and refrigerate for 4 hours until firm.
FOR THE TOPPING: Chill the mixing bowl and whisk. Beat the heavy cream until bubbly, then add powdered sugar and continue beating until stiff peaks form. Spread or pipe the whipped cream on top of the cheesecake.
FOR THE GLAZE: In a small bowl, combine dry brownie mix, vegetable oil, and heavy whipping cream. Whisk until smooth and drizzle this mixture over the cheesecake.
how to serve No Bake Brownie Batter Cheesecake
Serve this cheesecake chilled. You can slice it into pieces and enjoy it as is or pair it with fresh fruits or chocolate shavings for an extra touch.
how to store No Bake Brownie Batter Cheesecake
Store leftovers in the refrigerator. Make sure to cover the cheesecake tightly with plastic wrap or aluminum foil to keep it fresh. It should stay good for about 3 to 4 days.
tips to make No Bake Brownie Batter Cheesecake
- Ensure that the cream cheese is softened to room temperature for easy mixing.
- For a firmer filling, let the cheesecake chill slightly longer in the refrigerator.
- Feel free to add chocolate chips or nuts for added flavor and texture in the filling.
variation (if any)
You can change the flavor by using different types of cookie crumbs for the crust, like graham crackers or Oreo cookies. You could also add layers of fruits between the cheesecake and topping for a refreshing twist.
FAQs
1. Can I use a different type of brownie mix?
Yes, you can use any type of brownie mix you prefer, including gluten-free options.
2. How long will this cheesecake last?
If stored properly in the refrigerator, this cheesecake lasts about 3 to 4 days.
3. Can I freeze this cheesecake?
While you can freeze it, the texture may change once defrosted. It’s best enjoyed fresh from the fridge!
Try Also: Irresistible Dessert Ideas from Paula’s Kitchen
- How to Make the Perfect Tuxedo Cake at Home
- No-Bake Layered Brownie Dessert
- Pumpkin Cinnamon Roll Bars
No Bake Brownie Batter Cheesecake
Ingredients
For the crust
- 2.5 cups 2 1/2 cups chocolate baking crumbs (225g)
- 6 tbsp 6 tbsp unsalted butter
For the filling
- 24 oz 24 oz cream cheese, softened
- 0.5 cup 1/2 cup granulated sugar (96g)
- 3 tbsp 3 tbsp heavy whipping cream
- 2 tsp 2 tsp vanilla extract
- 3 cups 3 cups brownie mix (dry) (375g)
For the topping
- 1 cup 1 cup heavy whipping cream
- 0.5 cup 1/2 cup powdered sugar
- 3 tbsp 3 tbsp brownie mix (dry) (23g)
For the glaze
- 3 tsp 3 tsp vegetable oil
- 4 tbsp 4 tbsp heavy whipping cream
Instructions
For the crust
- Prepare a 9-inch springform pan by lightly greasing it with cooking spray.
- In a microwave-safe bowl, melt the butter.
- Stir the melted butter into the cookie crumbs until well combined.
- Press this mixture into the bottom and up the sides of the springform pan.
For the filling
- Beat the cream cheese until light and fluffy.
- Gradually add the sugar, heavy whipping cream, and vanilla extract, mixing until smooth.
- Slowly add the dry brownie mix and continue mixing until fully blended.
- Pour the filling into the crust and refrigerate for 4 hours until firm.
For the topping
- Chill the mixing bowl and whisk.
- Beat the heavy cream until bubbly, then add powdered sugar and continue beating until stiff peaks form.
- Spread or pipe the whipped cream on top of the cheesecake.
For the glaze
- In a small bowl, combine dry brownie mix, vegetable oil, and heavy whipping cream.
- Whisk until smooth and drizzle this mixture over the cheesecake.
