No Bake Brownie Batter Cheesecake Recipe

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


no bake brownie batter piece on white plate with whipped cream and brownie batter drizzle
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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!

piece of no bake brownie batter cheesecake on grey plate with whipped cream and brownie batter drizzle

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 ๐Ÿ˜‰

slice of brownie batter cheesecake up close with bite taken from end

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 ๐Ÿ˜‰

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 ๐Ÿ™‚

no bake treats cookbook by 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 ๐Ÿ˜‰

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.

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No Bake Brownie Batter Cheesecake

4.29 from 14 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 985cal



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


  • 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


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


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


  • 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 itโ€™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

Calories: 985cal | 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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  1. Megs says

    Iโ€™m having a heck of a time with the whipped topping. How long does it take for peaks to form? Iโ€™ve been mixing for about 20 mins and even added extra sugar to thicken it up but itโ€™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.

  2. 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.

  3. 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.

  4. Stephanie, One Caring Mom says

    I just got my first springform pan and canโ€™t wait to make a cheesecake!!! I think itโ€™ll have to be this one because I am a huge chocolate lover and this looks amazing!!

  5. 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-Reesesยฎ 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!

  6. 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!

  7. 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?

  8. 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

      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!

  9. 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!!

  10. 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.

  11. 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.

  12. Cecily Muller says

    I am going to make this gluten-free using gluten-free Brownie mix and gluten-free chocolate cookies โค

  13. 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?? ๐Ÿ™‚

  14. 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

  15. 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.

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