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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Susan Bowman says
Can you use a prepared oreo cookie pie crust for this recipe if you don’t have a spring form pan or are short on time?
Ashley Fehr says
Yes, definitely! I think you may need more than one though, I’m not sure. Sometimes they are a little on the small side.
Michela says
You definitely need more then one! But it’s ok to make two ?
Amy says
Sounds awesome. I’m going to make this, freeze it and do a deep fried cheesecake with raspberries. I just won’t do topping or glaze until after it’s deep fried. To learn more about a deep fried cheesecake batter recipe, you will have to research it. If the cheesecake is frozen, it does not melt when deep fried. Deep fried cheesecake with dark chocolate and raspberries is my fave dessert. Now I want to try deep fried chocolate cheesecake… ???
Ashley Fehr says
Oh wow, that sounds incredible!
Sheila says
This is just an FYI comment from another no-bake cheesecake maker/lover – it’s all I ever make so I will be adding this one to my list of no bakes – thanks – my FYI comment is that I make all of my different nobake cheesecakes in a 10×15 inch cookie sheet/bar pan – even tho I have a springform – I get a lot more pieces that way – yum. Ha ha. Also – I have put all my leftover nobakes in the freezer to save them – except for the one that has fresh fruit on it – those leftovers (if there are any) get eaten for breakfast – fruit is a healthy breakfast – right?? Ha ha
Ashley Fehr says
That’s a great idea!
Bonnie Martinson says
I love your Idea of the cookie sheet and freezing the rest
tonia cumings says
can this be made in a 13×9 pan, i dont have a springform pan
Ashley Fehr says
Yes absolutely!
Gina Holden says
The recipe sounds like the glaze is put on first and then the topping, but the picture looks like the opposite—which is it?
Ashley Fehr says
It really doesn’t matter — you can do it either way
MARYJO says
HOW DO YOU HEAT-TREAT BROWNIE MIX? AND IS THE (3-TBSP)-OF DRY BROWNIE MIX, THAT IS USED IN THE GLAZE, RESERVED FROM THE (3-CUPS) OF DRY MIX, FOR THE FILLING?… THANK YOU… MARYJO
Ashley Fehr says
There is a link to a tutorial on heat-treating. The mix in the glaze is not reserved from the 3 cups.
Kelly S. says
The link is not a tutorial on heat treating flour. It is merely an explanation of commercial heat treating, it’s history, and patents. Maybe you linked to the wrong page.
Ashley Fehr says
Well you will need it to reach a temperature of 210 to 230 degrees F for 60 minutes ideally. So spread it on a pan, and heat it in the oven until that happens. Or try this microwave method: https://www.howtocakethat.com/how-to-pasteurize-flour.html
Christina Esposito says
So I don’t know if anybody else did this but I put some Oreos in my food processor and added them to the whipped cream! Totally amazing! I made the cheesecake for a party and everyone has asked for the recipe! It’s so good!
Ashley Fehr says
Oh I love that idea! Sounds amazing!
Toni says
What is chocolate sandwich? I’m in Australia and have never heard of getting a chocolate sandwich from a deli lol. Nutella on bread for us ?
Toni says
Oh geeee I just read it lol sorry only read it on Pinterest.
Ashley Fehr says
Hahaha! That is too funny!
Sandy says
Oreo
Barb says
Toni, the Oreo cookies. chocolate cookie with frosting in the middle to make a sandwich cookie.
Ashley Fehr says
The crust recipe is made with just the crumbs, otherwise you will want to reduce the butter
Fruzsi says
Hi Ashley! I live in Hungary and we don’t have such thing as brownie mix over here. Could you tell me what it contains so I can make one myself? This cake looks amazing I would love to try it 🙂 thanks X
Ashley Fehr says
Hi Fruzsi! I think you would be better off finding another recipe, or finding a “from scratch brownie mix” recipe to use.
nicole seaver says
do we use the cream in the cookies?
Ashley Fehr says
Yes
Lori Allen says
I wondered that, too. Where is it listed in the ingredients?
Ashley Fehr says
The cream is in the cookies, it is not a separate ingredient therefore it’s not listed as a separate ingredient.
Becky says
I am totally going to make this tonight! I do have something I wanted to point out tho. The recipe says Prep Time: 45 Minutes and Total Time: 45 minutes. Shouldn’t the Total Time be 4 Hours and 45 Minutes since it is officially done 4 hours after making it?
Ashley Fehr says
You are right! When I put in the recipe I am only able to put in prep time and cook time, which is why the total time says 45 minutes — it’s added together automatically and there’s no place for me to adjust!
HEATHER RICHARDS says
Could this be put into the freezer and saved for a future date?! (if you are making more than one because, honestly, who is making it and NOT eating it right away?!)
Ashley Fehr says
Hi Heather! I haven’t tried it but I would think it would hold up perfectly! Let me know if you do try it and how it goes 🙂
Heather says
I did it! I did, however, add a tub of cool whip to the recipe. But it froze perfectly and was still able to cut it straight out of the freezer!! Delicious!
Ashley Fehr says
That sounds incredible! Thanks for sharing!
Marcie says
I love Julianne’s book — there are so many things I’m dying to make! This looks seriously fudgy and delicious and I want to dig right in!
Ashley Fehr says
Isn’t it amazing? SO many creative ideas!
Alyssa @ My Sequined Life says
Oh man this looks so good! I never would have thought about adding brownie mix to a cheesecake recipe!
Ashley Fehr says
I know! It makes it so thick and rich and chocolatey!
Alice @ Hip Foodie Mom says
Ashley, this cheesecake looks amazing! I have Julianne’s book and can’t wait to try this!
Ashley Fehr says
Oh my word, it’s amazing! There are so many things I want to try yet!
Julianne @ Beyond Frosting says
Ashley! This is so wonderful! Thank you so much for sharing and your support during the craziness of writing my book!
Ashley Fehr says
It is GORGEOUS! I want to go and not-bake everything in it! 🙂
Malinda @Countryside Cravings says
Wow, this cheesecake looks so soft and mousse like!! I would never have thought to use brownie mix in a cheesecake batter either!!
Medha says
This cheesecake looks awesome and I love that it’s no bake 🙂 The brownie batter in the glaze is pretty epic.
Dorothy Dunton says
Hi Ashley! What perfect timing considering the heat wave we’ve been having! This filling looks almost like mousse, it’s so silky smooth!
Ashley Fehr says
It is soooo smooth and chocolatey! One of the best I’ve had!
Gayle @ Pumpkin 'N Spice says
I’ve got to check out that cookbook, sounds amazing! And this cheesecake is just calling my name. I mean, could it get any better than brownie batter flavored? Looks SO good, Ashley!
Ashley Fehr says
It is awesome Gayle! I seriously want to make everything!