No Bake Brownie Batter Cheesecake
A delightful and easy dessert combining rich brownie batter with creamy cheesecake without the need for baking.
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.
Notes
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.