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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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!
Jennie says
So I’m crunched for time. I was planning to make this in a few days and I would have allotted the proper amount of time but had to change around my menu so now I’m wondering…can I put this deliciousness in the freezer for part of it and the fridge for another part instead of the fridge for four hours? I want to serve it tonight for dessert!
Ashley Fehr says
Do you mean just to chill to set? Absolutely!
Treasa Brown says
Outstanding work you do……
Mia says
This cheesecake looks amazing.
I really wanted to make it but we didn’t have the ingredients.
Looks delicious
Michelle says
Ok i just made this it is im my fridge now. The video shows a creamy white topping what is it? Also this is a no egg recipe that is perfect for people with egg allergies!!! Thank you
Ashley Fehr says
It’s just whipped cream 🙂
Sydney says
Has anyone tried using milk in place of heavy cream? Heavy cream is expensive and I never use it so I would hate to buy it for just one recipe.
Nicole says
So for those asking about a ready made crust…this recipe easily makes two pies if you use a ready made crust. I found that it made way too much filling and would recommend halfing it. It’s also extremely thick, so you have to be careful while filling the crust or else it will crack terribly (happened to 1/2 pies). I imagine a homemade crust would work much better with this and reduce problems with cracking. It can be done with store bought but I don’t recommend it. I used greek yogurt cream cheese and a high protein milk instead of half and half as I didn’t have any. Worked well. Also added less sugar and found it delicious 🙂