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No Bake Brownie Batter Cheesecake Recipe + VIDEO

Prep Time 45 mins
Total Time 45 mins
Servings 12

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This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It’s rich and fudgy with no oven required! Includes step by step recipe video

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This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It's rich and fudgy with no oven required!

Friends, I am so excited to share this with you! This incredible no bake cheesecake is from my friend Julianne’s new cookbook No Bake Treats!

I know you know I have big, BIG love for no bake cheesecakes and just cheesecake in general.

Some of my other favorites here are:

No Bake White Chocolate Raspberry Cheesecake

Real Deal No Bake Lemon Cheesecake

And this The Best Vanilla Cheesecake — no water bath required!

This No Bake Peanut Butter Marshmallow Square Cheesecake went absolutely nuts around Easter — it’s a little over the top, but if you love the classic marshmallow squares you’re in for a real treat!

I couldn’t resist adding another to my collection from Julianne’s book.

She is the no bake dessert queen and shares her delicious treats on her site Beyond Frosting. If you’ve never heard of her, you need to check her out (link above!) — some seriously amazing desserts!

This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It's rich and fudgy with no oven required!

I can’t say that adding brownie mix to a cheesecake would have ever crossed my mind, but I’m glad it crossed Julianne’s because the flavor in this cheesecake is incredible! It’s so rich and chocolatey without being as heavy as a baked cheesecake.

This cheesecake is for true chocolate lovers only though!

If you’re not one who is prone to lick that brownie batter spatula, then this might not be the cheesecake for you πŸ˜‰

This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It's rich and fudgy with no oven required!

Now you need to know, this cheesecake is one for sharing!

I would definitely recommend making it when you have a few friends to share with (or, hey — slice it up and freeze individually for when the craving hits!). It’s quite sweet and soooo chocolatey, but it is truly the ultimate cheesecake for chocolate lovers.

Not that I know any of those πŸ˜‰

Some people have asked about using regular cake mix instead of brownie mix. I haven’t tried it, 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!

I will also add that for the recipe, one box of brownie mix should be just right.

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!
  • I’ve included the recipe as it is in the cookbook, but I couldn’t get my hands on any whipping cream before I made it (I tried!) so I substituted 1% milk and it worked just fine!

Here’s a look at the cookbook! No Bake Treats from Julianne Bayer πŸ™‚

IMG_0572

Watch the recipe video down below and see how easy it is to make!

Is it safe to eat raw brownie mix?

It is not recommended to consume raw flour, although I’m going to leave that choice up to you to make. I’ve eaten my share of this Brownie Batter Cheesecake, and I’m still holding up πŸ˜‰

If you are concerned about the fact that the brownie mix contains raw flour, feel free to heat treat your brownie mix. Some people do this in the oven, be 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.

If it’s a concern for you, feel free to investigate further and make the best choice for you.

Otherwise, you may want to make one of the no-bake cheesecakes listed above or this Chocolate Cheesecake.

No Bake Brownie Batter Cheesecake

4.67 from 6 votes
This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It's rich and fudgy with no oven required!
Prep Time 45 mins
Total Time 45 mins
Cuisine American
Course Dessert
Servings 12
Calories 985kcal

Ingredients

FOR THE CRUST

  • 2 1/2 cups chocolate baking crumbs 225g
  • 6 tbsp unsalted butter

FOR THE FILLING

  • 24 oz cream cheese, softened (I use light) 3 packages
  • 1/2 cup granulated sugar 96g
  • 3 tbsp heavy whipping cream
  • 2 tsp vanilla extract
  • 3 cups brownie mix (dry) 375g

FOR THE GLAZE

  • 3 tbsp brownie mix (dry) 23g
  • 3 tsp vegetable oil
  • 4 tbsp heavy whipping cream

FOR THE TOPPING

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar

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 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.
  • FOR THE TOPPINGPlace 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 use a large star tip to pipe the whipped cream on the outside edges of the cheesecake.

Nutrition Information

Calories: 985kcal | Carbohydrates: 134g | Protein: 12g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 85mg | Sodium: 723mg | Potassium: 158mg | Sugar: 86g | Vitamin A: 910IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 3.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Sarah says

    Hi there! Is brownie mix safe to eat? I thought it may contain raw flour, and since this is a no bake cheesecake, I was wondering! Thanks!

  2. Joann says

    This looks delicious ?I do have a question, With the Glaze, Do you save some of the brownie mix or so you open another box? Thanks for any help you can give me. Have a wonderful and blessed day ??

  3. Nakia Grabill says

    How long can I store it before a gathering? Can I make it the day before and it still be okay the next day?

  4. Marlene says

    I am confused about the crust. The ingredient list says chocolate baking crumbs. Instructions say to crush cookies. What type of cookies?

    Then it says to drizzle glaze over cheesecake, then top with whipped cream. But the pictures show the chocolate drizzled over the topping.

    • Ashley Fehr says

      You’re right — that is a bit confusing! I have used both baking crumbs and Oreo cookies for this recipe and must have gotten them jumbled. You can do the glaze and the whipped cream whichever way you like.

  5. Megs says

    I’m having a heck of a time with the whipped topping. How long does it take for peaks to form? I’ve been mixing for about 20 mins and even added extra sugar to thicken it up but it’s still completely liquid.

    • Ashley Fehr says

      It should take less than 10 minutes. I would make sure you are using the heaviest cream you can find (30% fat or higher), that it is cold, and that your bowl and beaters are cold.

    • Amy says

      Do not add sugar. Make sure you always use glass or metal mixing bowls, completely clean of any oils. Cream of tartar helps too.

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