This No-Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers. It’s rich, fudgy, and irresistibly creamy, with layers of brownie batter flavor in every bite. The ultimate party-pleaser, this light, yet indulgent dessert is sure to be a hit – no oven needed!
Get Ready for a Fudgy, No-Bake Treat!
I have big, BIG love for no-bake cheesecakes and just cheesecake in general. Adding brownie mix to a cheesecake isn’t something I would’ve thought of before, but I’m so glad I did!
The flavor in this cheesecake is incredible! It’s so rich and chocolatey without being as heavy as a baked cheesecake. It’s truly the ultimate treat for chocolate lovers and is so great for sharing, as it’s quite the showstopper.
If you’re not one who is prone to licking that brownie batter spatula, this might not be the cheesecake for you. But for the rest of us, grab a fork and prepare to ascend to pure dessert bliss! 🙌
Reader Rating
“This is the most decadent, delicious, chocolatey no-bake cheesecake ever!!!” – Rachel
Top Ingredients for Brownie Batter Cheesecake
- Chocolate baking crumbs: For the crust! You can use Oreo baking crumbs or smash up some chocolate cookies yourself.
- Cream cheese: You’ll need 3 packages of the block-style cream cheese, not the spreadable kind in a tub. Make sure it’s softened to room temperature. I usually go for the light version!
- Heavy whipping cream: This is what makes the cheesecake filling light and fluffy. I once made this with 1% milk, and it worked just fine!
- Brownie mix: Just one box of your favorite dry brownie mix is perfect.
- Vegetable oil: Or any neutral-flavored oil, like canola, will work.
Frequently Asked Questions
It is not recommended to consume raw flour, though I’m going to leave that choice to you. I’ve eaten my share of this brownie batter cheesecake, and I’m still holding up 😉
If you are concerned that the brownie mix contains raw flour, feel free to heat-treat it. Some people do this in the oven by spreading it on a pan and baking it, and I’ve seen others simply microwave the dry brownie mix for a couple of minutes on high.
I haven’t tried using cake mix, but I don’t think you would get quite the same intense chocolate flavor. If that’s okay with you, then give it a try!
Tips for Making This No-Bake Brownie Batter Cheesecake
- You’re going to want a really great springform pan if you don’t already have one. Cheap ones can start to leak, and that’s not something you want!
- Use the back of a flat-bottomed measuring cup to press the crust firmly and evenly into the pan for a compact, uniform base that holds together when sliced.
- When adding the dry brownie mix, go slowly and keep the mixer on a lower speed to avoid a cloud of dry mix flying out of the bowl!
- Run a thin knife around the edge of the cheesecake before releasing the springform latch to prevent the crust from cracking or sticking.
How to Store No-Bake Brownie Batter Cheesecake
This no-bake cheesecake will keep well in an airtight container in the refrigerator for up to 5 days. For longer storage, slice it up and freeze the individual pieces in a freezer-safe bag. That way, you can just grab a slice whenever the craving hits!
Craving More Cheesecake? Try My…
- No-Bake White Chocolate Raspberry Cheesecake
- Real Deal No-Bake Lemon Cheesecake
- The Best Vanilla Cheesecake
- The Best Chocolate Cheesecake
- No-Bake Peanut Butter Marshmallow Square Cheesecake
No-Bake Brownie Batter Cheesecake
written by Ashley Fehr
Ingredients
FOR THE CRUST
- 2 ½ cups chocolate baking crumbs, 225g
- 6 tbsp unsalted butter
FOR THE FILLING
- 24 oz cream cheese, softened (I use light), 3 packages
- ½ cup granulated sugar, 96g
- 3 tbsp heavy whipping cream
- 2 tsp vanilla extract
- 3 cups brownie mix (dry) , 375g
FOR THE TOPPING
- 1 cup heavy whipping cream
- ½ cup powdered sugar
FOR THE GLAZE
- 3 tbsp brownie mix (dry), 23g
- 3 tsp vegetable oil
- 4 tbsp heavy whipping cream
Instructions
For the Crust
- Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. Stir the melted butter into the cookie crumbs until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of your springform pan to create a thick crust.
For the Filling
- Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
- Slowly add the sugar into the cream cheese while beating the mixture. Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy, scraping down the bowl as needed.
- Slowly add the dry brownie mix, beating on medium speed until the dry mix is completely blended into the cream cheese.
- Pour the filling into the prepared crust and spread evenly. Cover and refrigerate for 4 hours until the filling is firm.
For the Topping
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Remove the springform pan edge and spread whipped cream over cheesecake, or pipe swirls around the edges (the photos show both ways)
For the Glaze
- In a small bowl, combine dry brownie mix, vegetable oil and heavy whipping cream or milk. Whisk until the mixture is smooth. For a thinner mixture, you can add additional heavy whipping cream. Drizzle over the cheesecake.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Joni Ferguson says
Admittedly, if I’d read nutrition first I may have passed. Lol… I made this for my employees and even the guy that doesn’t like cream cheese loved it. I made a couple of modifications. I used pb Oreos/butter for the crust and took 1/4 of the brownie mixture and 3/4 cup of pb to make an additional layer. I think it’s great for an event.
Ashley Fehr says
I’m glad it went over well!
Kayla stehlin says
Do you have to use heavy whipping cream
The Recipe Rebel says
Yes! It’s a key ingredient.
Rachel says
This is the most decadent, delicious, chocolatey no-bake cheesecake ever!!! I made it with gluten free OREOS for the crust and a gf Brownie mix. It’s definitely not something I would make often. The ingredients were pricey and there’s nothing good-for-you about it but if you’re looking for a dessert that will impress, this is most definitely it.
The Recipe Rebel says
Thank you Rachel!
Celia says
Is that the calories for the whole cake or slice??????
MarLo says
Per serving. I’m sorry but I could not, in good conscience, make anything with this many calories. Lol. Sounds delicious though.
Tracey says
100% agree with you, I was seriously thinking of making it until I read the nutrition per serve 44g fat (20g saturated fat), 28g cholesterol and 86g sugar… could just see myself having a heart attack or getting Type 2 diabetes.
Marissa Anderson says
Ive made this multiple times and always seem to get an after taste from the cheesecake batter part. Any suggestions?
The Recipe Rebel says
Hi Marissa! I would suggest to use a different brand of brownie mix.