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
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!
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 😉
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 😉
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 🙂
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 😉
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
written by Ashley Fehr
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 TOPPING
- 1 cup heavy whipping cream
- 1/2 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 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 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.
Nutrition Information
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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!