This No Bake Fudge Brownie Cheesecake is a dreamy dessert that combines rich, velvety cheesecake with decadent fudge brownie layers. In just 25 minutes of prep, you’ll create a treat that’s both indulgent and effortless, perfect for satisfying sweet cravings without turning on the oven. The creamy cheesecake contrasts beautifully with the dense, chocolatey brownie base, offering a symphony of textures in every bite. A hint of vanilla and a deep cocoa flavor meld together for a dessert that’s as luxurious as it is comforting. Ready in under an hour, it’s a showstopper that’s surprisingly simple to make.
Each slice delivers a luscious blend of smooth and fudgy layers, making it impossible to resist. The no-bake method ensures a light, airy cheesecake that pairs perfectly with the rich, chewy brownie beneath. Whether you’re hosting a gathering or treating yourself, this dessert is guaranteed to impress. With its irresistible combination of flavors and textures, it’s a crowd-pleaser that feels indulgent yet approachable. Plus, the minimal effort and quick total time mean you can enjoy this masterpiece without spending hours in the kitchen. It’s dessert magic made easy!
Ingredients for No Bake Fudge Brownie Cheesecake
- For the Brownie Base:
- ½ recipe of Best Ever Brownie Recipe (or your favorite brownie recipe)
- For the Cheesecake Filling:
- 1 lb (16 oz/454 g) cream cheese (room temperature)
- ½ cup (4 oz/115 g) sugar
- 2 teaspoons vanilla extract
- 1 cup (8 oz/225 ml) whipping cream
- 1 ½ cups (8 oz/230 g) semi-sweet or dark chocolate (chopped or chips)
- For Decoration:
- Whipped cream
- Chocolate ganache
- Extra brownie pieces (optional)
Step-by-Step Instructions
- Prepare the Brownie Base:
- Make a ½ recipe of the Best Ever Brownie Recipe (or your preferred brownie recipe).
- Pour the batter into a buttered 9-inch cheesecake tin.
- Bake at 350°F (180°C) for 35-40 minutes or until firm to the touch.
- Set aside to cool completely.
- Make the Cheesecake Filling:
- Melt the chocolate in the microwave or over a bain marie. Set aside to cool slightly.
- In a mixing bowl, beat the cream cheese, sugar, and vanilla on medium speed until creamy and lump-free.
- Gradually add the whipping cream and continue whipping until the mixture is thick and holds its shape.
- Add a spoonful of the cheesecake mixture to the melted chocolate and mix to loosen it.
- Quickly add the chocolate mixture back into the cheesecake filling and mix rapidly to prevent the chocolate from setting. The mixture will thicken quickly.
- Assemble the Cheesecake:
- Spoon the cheesecake filling over the cooled brownie base in the tin.
- Smooth the top with a spatula.
- Chill and Set:
- Refrigerate the cheesecake for at least 4 hours or until firm. It can be made up to 2 days in advance.
- Decorate and Serve:
- Decorate the top with whipped cream, chocolate ganache, and extra brownie pieces if desired.
- To remove the cheesecake from the tin, run a warm, thin knife around the edges.
- Refrigerate for up to 3 days before serving.
Decorate Like a Pro: Topping Ideas
Take your No Bake Fudge Brownie Cheesecake to the next level with creative toppings! Drizzle rich chocolate ganache over the top for a glossy finish, or add dollops of whipped cream for a light, airy contrast. For a fun twist, crumble extra brownie pieces on top or sprinkle with chocolate shavings. Fresh berries like raspberries or strawberries add a pop of color and a tangy balance to the sweetness.
Perfect Pairings: Serving Suggestions
This cheesecake is a showstopper on its own, but pairing it with the right accompaniments can elevate your dessert game. Serve with a scoop of vanilla ice cream for a classic combo, or add a side of espresso to complement the rich chocolate flavors. For a festive touch, garnish with mint leaves or a dusting of cocoa powder.
Make Ahead Magic: Storage Tips
This cheesecake is perfect for planning ahead! It can be made up to 2 days in advance and stored in the refrigerator. To keep it fresh, cover it tightly with plastic wrap or store it in an airtight container. Once sliced, leftovers will stay delicious for up to 3 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 1 month—just thaw in the fridge before serving.
Time-Saving Hacks for Busy Bakers
Short on time? Use a store-bought brownie mix for the base to cut down on prep. For the cheesecake filling, ensure your cream cheese is at room temperature to avoid lumps and speed up mixing. If you’re in a rush, chill the cheesecake in the freezer for about 2 hours instead of refrigerating—just keep an eye on it to avoid over-freezing.
Equipment Essentials for Success
To make this recipe a breeze, you’ll need a few key tools. A 9-inch springform pan ensures easy removal of the cheesecake, while a stand mixer or hand mixer makes whipping the filling smooth and effortless. For melting chocolate, use a microwave-safe bowl or a double boiler for even heating. Don’t forget a thin, warm knife to release the cheesecake from the pan cleanly!
No Bake Fudge Brownie Cheesecake
Ingredients
For the Cheesecake:
- 1 lb cream cheese, room temperature
- 1/2 cup sugar
- 2 teaspoon vanilla extract
- 1 cup cream, whipping cream
- 1 1/2 cup Chocolate, semi-sweet or dark
decorate with:
- Whipped cream
- Chocolate ganache
Instructions
- To make the brownie base: make a ½ recipe of my best ever brownie recipe. That will give you a thick enough layer for your cheesecake. Pour it into a buttered 9inch cheesecake tin.
- Bake at 350oF (180oC) for roughly 35-40 minutes or until firm to the touch. Set aside to cool.
- For the Cheesecake filling: Melt the chocolate in the microwave or over a bain marie and set aside to cool.
- Beat the cream cheese, sugar and vanilla on medium speed on a mixer until creamy and there are no lumps.
- Gradually add in the cream and continue whipping until really thick.
- Add a spoon full of the cheesecake into the melted chocolate a mix it in to loosen up the chocolate. Then QUICKLY add the chocolate into the the rest of the cheesecake mix and continue mixing fast so the chocolate doesn’t set. You will see the chocolate mix thicken up really fast.
- Spoon into your prepared tin on top of the brownie.
- Refrigerate until firm, it will take around 4 hours. Also you can make it up to 2 days in advance.
- Decorate the top with ganache, whipped cream and even more brownie.
- Take the cheesecake out of the tin by running a warm thin knife around the tin. Refrigerate for up to 3 days.
