Pin
When I want to wow everyone without turning on my oven, I grab this no-bake fudge brownie cheesecake. It stacks a rich chocolate chip cheesecake on a chewy brownie foundation, then gets a shiny layer of hot fudge on top. Folks can't stop staring at it, and I love how it makes life easier.
Got a sweet tooth or unexpected guests? This cheesecake disappears in a hurry. My sister now asks for nothing else on her birthday (and honestly, I get it).
Indulgent Ingredients
- Softened cream cheese: The base of the filling, extra creamy and smooth. Full-fat makes it much richer.
- Butter, room temp: Boosts flavor in both cake and filling. Unsalted is best for pure taste.
- Boxed brownie mix or ready-to-eat brownies: Your chewy, chocolatey foundation. Check the label for real cocoa.
- White sugar: Adds sweetness and helps everything blend. Go for fine sugar for that ultra-smooth cheesecake.
- High-cacao dark chocolate chips (min 60%): Delivers depth and a silky melt. Better chocolate really pays off here.
- Mini chocolate chips (semi-sweet): For chocolate in every bite. Smaller chips spread out better.
- Thawed frozen whipped topping (non-dairy): Keeps this treat fluffy and no-bake. Make sure it’s cold and soft.
- Hot fudge sauce: For that craveable glossy topping. Homemade or thick store-bought both shine.
- Cocoa powder (unsweetened): The magic behind your fudge drizzle. Pure cocoa gives bigger flavor.
- Milk: Gets your topping pourable. Any kind works, but whole is the richest.
- Brown sugar: For a touch of caramel in the fudge. Light or dark is fine.
- Vanilla extract: Pulls the fudge flavor together. Quality vanilla makes a difference.
Uncomplicated Steps
- Prep for Success:
- Spritz an 8-inch springform with oil so your slices come out easy. This pan lets you pop the cake right out.
- Ready the Brownie Layer:
- Mix up the boxed brownies (or use pre-baked) and bake in your pan. Let the layer cool all the way before adding anything else—if it’s warm, the next bit won't set right.
- Cool Down Melted Chocolate:
- Microwave chocolate chips in short bursts, stirring in between, until smooth and shiny. Let this cool so it blends without turning grainy.
- Whip Cheesecake Base:
- With a mixer, beat the softened cream cheese, sugar, and butter together till fluffy with zero lumps.
- Add Chocolate:
- Mix in the cooled, melted chocolate next. The chocolate needs to be cool so it doesn’t clump.
- Fold In the Whip:
- Gently fold your thawed whipped topping in using a spatula (keep it light and airy, don’t overmix).
- Mix in Minis:
- Stir through mini chocolate chips—make sure they’re dotted all through the filling.
- Spread & Smooth:
- Layer the cheesecake mix over the cold brownie, smoothing the top to finish.
- Chill for Structure:
- Pop the cake in the fridge for 1–2 hours—or until it’s firm. If it moves when poked, it needs more time.
- Cook Up Fudge Sauce:
- Gently heat brown sugar, butter, cocoa, and milk in a pot. Stir a lot. Let it bubble up, then take it off the burner and stir in vanilla. Let cool a bit.
- Top & Serve:
- Right before it hits the table, douse each slice with warm fudge sauce. Keep it cold for that thick, creamy bite.
Pin
Those deep dark chocolate chips make every bite pop You’ll totally notice the flavor difference when you use the good kind I still remember the first family reunion when everyone begged for instructions before their plates were clean
Keeping It Fresh
Wrap up leftovers and stash them in the fridge It'll stay velvety for up to three days
Need longer? Freeze it (skip the sauce until you’re ready to eat) Double-wrap in both foil and plastic Leave overnight in the fridge to thaw
Switch Things Up
Grab brownies from the store bakery if you’re not in the mood to bake anything from scratch
Swap in homemade whipped cream—just whip heavy cream and add a little sugar to taste
Add some crunch with pecans or walnuts Toast and fold them into the brownie layer first
Ways To Serve
Add a handful of strawberries or raspberries to each slice for a sweet and tart bite
Scoop vanilla ice cream next to your cake Sure makes it over-the-top good
Pin
Fun Backstory
Cheesecake is a party favorite all over America When home cooks wanted treats with less hassle no bake versions took off Fudge brownies plus cheesecake? That’s a total game changer for chocolate fans today
FAQs About the Recipe
- → What about using brownies from the store for this?
Absolutely go for store-bought brownies if you want to cut corners. Just trim them to fit so everything stacks up nicely.
- → How much chill time for that cheesecake topping?
Let it hang out in the fridge for at least an hour, two is even better, so everything firms up just right.
- → Do I ever need to heat-bake the cheesecake part?
Nope, skip the oven. Mix it up, spread it on, and stash it in the fridge until it sets.
- → If I make it the night before, is that cool?
That’s actually a great idea. Making it in advance lets those flavors get even better and makes cutting easier.
- → What’s a good swap for whipped topping?
Whip up some heavy cream with a dusting of powdered sugar to stabilize. That’ll work just fine instead.