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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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.
Anna-Maria says
INSANELY tasty!! But I found I needed to add 2-3 TBSP MORE whipping cream to the batter to lighten it up (it was REALLY dense) and to ensure the brownie batter wasn’t dry or clumpy. other than that, it’s CRAZY GOOD!!
Quick, easy and perfect for someone who loves cheesecake but is too nervous or not skilled enough to attempt baked cheesecakes. This is the recipe for THEM! Even better is you could probably add things like Lemon cake mix+lemon Zest+lemon juice and make a LEMON cheesecake!! YUM!!!
Awesome recipe! Just don’t be afraid to add a little more Whipping cream if the batter is too dense/dry.
Ashley Fehr says
It is a pretty dense and rich cheesecake — a great idea to add a little more cream!
Jennie says
How well does this hold up to standing out at room temperature for a party? Does it need to stay refrigerated right up until serving time? I’m also wondering if anyone has adapted the recipe to make small tarts instead of one whole cheesecake. I’m making a lot of small, hand held desserts for an engagement party and this sounds like it would be so delicious.
Cook With Nisha says
I wish I could eat it now 🙂 So hungry after watching it!!!
Stephanie, One Caring Mom says
I just got my first springform pan and can’t wait to make a cheesecake!!! I think it’ll have to be this one because I am a huge chocolate lover and this looks amazing!!
Ashley Fehr says
I’d love to hear how you like it!
P.J. Coldren says
My spousal unit really loves peanut butter & chocolate together. Any suggestions on how muchpeanut butter to add to the filling mix and should there be a commensurate decrease in the amount of cream cheese? Or should Ijust chop up mini-Reeses® and fold them in?
Ashley Fehr says
I think you could definitely add in some peanut butter and not change anything else. I would start with maybe 1/4 cup and taste and add more as needed. I hope that helps!
Faheemah says
Can i make my own brownie mix based on the dry ingredients that have been asked to be used for DIY brownie mixes? Or do i “have” to buy it packaged?
Ashley Fehr says
I have never made this recipe with homemade brownie mix, but I can’t see how it would turn out any differently. I’d love to hear how it works for you!
Lrh says
This is not clear; what are chocolate baking crumbs?
Ashley Fehr says
Chocolate baking crumbs you can get in any baking aisle around here — they are just like graham cracker crumbs but they are chocolate.
Ashley says
Do you put the drizzle on before or after you chill it? For instance does it go on right before serving? Recipe doesn’t really specify.
Ashley Fehr says
It doesn’t really matter much either way. Whatever you prefer!
Donna says
Does it matters what type of brownie mix cause there is regular, fudge and dark chocolate
Ashley Fehr says
I would pick the one you like the flavor of most!
Tasha B says
I only have two packs of cc…how would I adjust the rest of the recipe
Ashley Fehr says
You would likely want to use less of everything, but I’m not sure exactly how much
Christine Gray says
Divide all measurements by 3 and then subtract 1/3 of each 3 bars of cream cheese – 1/3 = 2 bars
Erin says
The video is totally different than the recipe and photo. Do you just put whipped cream on the edges or over the entire thing like the video? And the drizzle looks totally different. Also the recipe says to drizzle then put the whipped cream?
Erin says
I’m making this tonight and don’t want to screw it up! Lol
Ashley Fehr says
The whipped cream is the same, it doesn’t really matter where you put it. The drizzle is the same, just a different location.
Amber says
I was going to say the same thing. Is the white layer on top of the brownie batter later just some of the Mia saved without the brownie batter? What about the chocolate drizzle on top? How is that made?
Ashley Fehr says
Every part of the cheesecake is written into the recipe with full instructions
Jodz says
She really doesn’t give a clear answer. Is the drizzle on top of the whipped cream. Definitely shows 2 ways
Ashley Fehr says
You can pipe the whipped cream into swirls or cover the whole thing in whipped cream — it really doesn’t change the recipe all that much. You are free to use the topping ingredients to decorate how you like.
Jeff Greener says
it says 985 calories per serving, but not how many servings/pie.. but at the top makes 12 servings.. so is that saying 1/12 of the pie is 985 calories, or do you mean the whole pie is 985?
Ashley Fehr says
1/12 of the cheesecake is 985 servings
Jennie Kelley says
Half the package of brownies I used alone was 1000 calories.
Ashley Fehr says
Yes, it’s not a light dessert
Sabrina Webb says
Could there be a healthie way to make this? That is ALOT of sugar & sodium! 🙁
Ashley Fehr says
This is not at all a healthy dessert and never will be. I think you’d be better off finding a healthy chocolate cheesecake — they’re out there!
Natalie says
Oh my, this cheesecake looks so decadent and simply delicious! YUM!
Melanie Cyr says
This looks amazing. I am going to make this tonight for a friends birthday. I am going to top with whipped cream and halved Pb cups on the whipped cream.
Thanks for sharing!!
Ashley Fehr says
Oh, yum! You can never go wrong with peanut butter cups on anything!
Lyn says
I use chocolate chip cookies for my crust and put caramel and chocolate ice cream topping on top with a few mini chocolate chips! It’s awesome
Rebecca says
If you make this in a 13×9 pan do you need to change the measurements on the ingredients?
Ashley Fehr says
I wouldn’t, you will just have a lower cheesecake, more of a bar.
shelby says
do you have to take the cream out of the oreo for the crust or can you leave it ?
Ashley Fehr says
You want just the chocolate baking crumbs, not cookies
Angie says
It is the same
Kacee Neff says
This was so yummy! Made it for a large group and it was a big hit. I made things easy on myself and just used store bought oreo pie crust and topped with cool whip and the recipe easily yielded 3 cheesecakes. So easy and so delicious! Will definitely make again.
Ashley Fehr says
I’m so glad to hear you liked it!
Sandra says
Can you make this several days ahead and freeze. I am having a house full of company, so I like to make anything ahead of time that I can.
Ashley Fehr says
Yes, definitely! I would just leave off the whipped cream if you are using real cream, it tends to get a little watery after freezing.
Cecily Muller says
I am going to make this gluten-free using gluten-free Brownie mix and gluten-free chocolate cookies ❤
Ashley Fehr says
Yum!
Heather says
For the crust, 2 and a half cups chocolate sandwich?!? What is that?
Ashley Fehr says
chocolate sandwich cookies, like an Oreo
Lollie says
Okay, I really want to make this but my hope is that it actually tastes like brownie batter… considering the cream cheese, I’m not so sure it would. The question is…. does it taste like brownie batter?? 🙂
Ashley Fehr says
Well…. that’s a hard question to answer! It tastes like a brownie batter cheesecake. 😉 So, yes, it tastes like a combination of the two.
Sam says
I recently made this but found it very sweet and over powering in a springform pan and I remember reading about someone making it in a cookie sheet (can’t recall if it was on the blog post or in comments of photo) and wondering if anyone can help me with the measurements/amounts of the ingredients to make it in a cookie sheet?
Thank you
Ashley Fehr says
You could make the same recipe in a cookie sheet, it will just be much thinner.
B. Marric says
How many boxes of brownie mix will this need? 3 cups for the filling seems like it may be more than one box.
Ashley Fehr says
You should only need one box
Ellie says
Can I use cake mix instead of brownie mix? Thanks!
Ellie says
Oops, I just found the answer below. Thanks again!
Ashley Fehr says
No problem! Glad you found it 🙂
Candus says
This looks so good. How many calories? Is it heart healthy?
Ashley Fehr says
No, it is definitely not heart healthy. It’s a treat 🙂
Darlene says
Can this be made with a cake mix instead of brownie mix?
Ashley Fehr says
I would think so!