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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Temberlie Huff says
So just to let everyone one know this is a fan favorite and requested any time there is a gathering! I do put my own spin on this. Instead of using a spring form pan I make little cheesecake bites! We always have those few family members that take half the cheese in one slice so that’s the reason I came up with the individual bites! I basically take the cookie crust and press a small ball in the bottom of a mini cupcake wrapper and pipe the cheese cake then add the whipped cream and the drizzle on top. That way there is plenty to go around and perfect for party’s! I have actually also added a raspberry preserves on top instead of the drizzle and omg it’s amazing as well!
The Recipe Rebel says
So glad you enjoyed it! Thank you for this review and feedback on making them into bites!
Linda says
Can you use reduced fat cream cheese?
The Recipe Rebel says
Yes you can!
Sabuhi Khan says
Can I use Oreo pie crust instead ?
Ashley Fehr says
Absolutely!
Elizabeth says
What do you mean by greasing the edge of a springform pan
Ashley Fehr says
Just a little bit of non stick spray around the ring
Desma says
Love this recipe. My husband and I have made it several times. Mmmmm
Ashley Fehr says
thank you Desma!
Sarah says
Hi there! Is brownie mix safe to eat? I thought it may contain raw flour, and since this is a no bake cheesecake, I was wondering! Thanks!
Ashley Fehr says
If you are concerned about it, you can always bake the dry brownie mix in the oven to kill any potential bacteria
Joann says
This looks delicious ?I do have a question, With the Glaze, Do you save some of the brownie mix or so you open another box? Thanks for any help you can give me. Have a wonderful and blessed day ??
Ashley Fehr says
No problem! I’ve found that most brownie mixes are big enough so you only need one box
Nakia Grabill says
How long can I store it before a gathering? Can I make it the day before and it still be okay the next day?
Ashley Fehr says
Yes, it will be perfect! I actually prefer to make mine the day before
Marlene says
I am confused about the crust. The ingredient list says chocolate baking crumbs. Instructions say to crush cookies. What type of cookies?
Then it says to drizzle glaze over cheesecake, then top with whipped cream. But the pictures show the chocolate drizzled over the topping.
Ashley Fehr says
You’re right — that is a bit confusing! I have used both baking crumbs and Oreo cookies for this recipe and must have gotten them jumbled. You can do the glaze and the whipped cream whichever way you like.
lynn meehan says
I dont see any replies.the drizzle is the last thing I see. the white topping im assuming its the milk ,& sugar and the picture shows it spread all over
Ashley Fehr says
The pictures show both ways. As I mentioned, you can do the topping and glaze however you want. They are decorative.
Kirsten says
If you make the drizzle at the same time as the cheesecake, can it be refrigerated until you use it?
Ashley Fehr says
Yes absolutely!
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.