Description
Sinful “No Bake Brownie Batter Cheesecake” blends rich chocolate and creamy cheesecake in a luscious dessert that skips the oven. Chocolate lovers will devour this indulgent treat that promises pure bliss with minimal effort.
Ingredients
Scale
Main Ingredients:
- 3 cups dry brownie mix
- 24 ounces (680 grams) cream cheese, softened
- 2 ½ cups (225 grams) chocolate baking crumbs (from Oreo cookies)
- 1 cup heavy whipping cream
- ½ cup granulated sugar
Dairy and Binding Ingredients:
- 6 tablespoons unsalted butter, melted
- 3 tablespoons heavy whipping cream
- ½ cup powdered sugar
- 3 teaspoons vegetable oil
- 2 teaspoons vanilla extract
Glaze and Topping Ingredients:
- 3 tablespoons dry brownie mix
- 4 tablespoons heavy whipping cream
Instructions
- Prepare a 9-inch springform pan by lightly greasing with cooking spray and wiping clean with a paper towel.
- Create the chocolate crumb crust by thoroughly mixing chocolate baking crumbs with melted butter, then firmly pressing the mixture into the bottom and slightly up the pan’s sides.
- Using an electric mixer, whip cream cheese on medium-high speed until light and airy, approximately 2-3 minutes.
- Gradually incorporate granulated sugar into the cream cheese, mixing until completely integrated and smooth.
- Blend heavy whipping cream and vanilla extract into the cream cheese mixture, ensuring a uniform consistency.
- Slowly introduce dry brownie mix to the cream cheese base, mixing on medium speed until fully incorporated and velvety.
- Transfer the cheesecake filling evenly over the prepared chocolate crust, smoothing the surface with a spatula.
- Refrigerate the assembled cheesecake for a minimum of 4 hours, allowing the filling to set and firm completely.
- Prepare the whipped cream topping by chilling a mixing bowl and whisk attachment in the freezer for 5-10 minutes.
- Whip heavy cream in the chilled bowl until it begins to thicken, then gradually add powdered sugar and continue beating until stiff peaks form.
- Create the brownie batter glaze by whisking dry brownie mix with vegetable oil and heavy whipping cream until smooth, adjusting consistency with additional cream if needed.
- Remove the cheesecake from the refrigerator and carefully release from the springform pan.
- Artfully spread or pipe the whipped cream topping across the cheesecake’s surface.
- Finish by drizzling the brownie batter glaze over the whipped cream for an elegant, decorative touch.
Notes
- Chill the cream cheese beforehand to ensure a smooth, lump-free filling that blends perfectly with the brownie mix.
- Use room temperature ingredients to create a more consistent and creamy cheesecake texture that prevents separation.
- Opt for a gluten-free brownie mix to make this dessert suitable for those with gluten sensitivities, without compromising the rich chocolate flavor.
- Reduce the sugar content by using a sugar-free brownie mix and replacing some of the granulated sugar with a low-calorie sweetener for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 465
- Sugar: 31g
- Sodium: 250mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg