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Hi Bold Bakers!
No Bake Cheesecakes are one of the simplest desserts you can make because they’re just a few ingredients and you don’t need to bake them. We have made many Big and Bold flavors of cheesecake but this No Bake Fudge Brownie Cheesecake might be the boldest yet.
What makes this a delicious brownie cheesecake is the base. Rather then a cookie crumb base my cheesecake has a thick and fudgy brownie as the base. Yes, you read that right! A big slab of yummy brownie. The brownie recipe I used is a recipe I call my Best Ever Brownie Recipe. Now if you don’t know why I call it that then you obviously haven’t made it yet. Add it to your list. If you don’t want to make the brownies, you can always use a chocolate cookie crust.
The filling is really easy because it is just whipped up cream cheese, cream and of course dark chocolate.
My cheesecake recipes don’t contain gelatin or eggs just because I don’t want to exclude vegetarians from enjoying this dessert, that would be almost cruel.
Make sure when you make a Big and Bold Cheesecake go the whole hog and decorate it like it’s the last thing you’ll ever eat. I’m talking sauce, cream, more brownies. Just go for it and ask for forgiveness later.
Try These Recipes!
Watch The Recipe Video!
No Bake Fudge Brownie Cheesecake
Ingredients
- 1/2 Best Ever Brownie Recipes*
- For the Cheesecake:
- 1 lb (16oz/454g) cream cheese, room temperature
- ½ cup (4oz/115g) sugar
- 2 teaspoon vanilla extract
- 1 cups (8oz/225ml) cream, whipping cream
- 1 ½ cups (8oz/230g) 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.
- * You can, of course, use these other brownie recipes https://www.biggerbolderbaking.com/?submit=&s=Brownies.
Recipe Notes
If you like this cheesecake you will LOVE my No Bake Chocolate Chip Cookie Cheesecake or try my No Bake Dulce de Leche Cheesecake.
Kind of not NO BAKE if you have to bake the crust, but it sounds very good.
Made this today – made the whole brownie mixture 1/2 for cheesecake 1/2 for brownies used milk chocolate for the cheesecake mixture and put strawberries to cut the richness
But we both love it – thank you from a huge Aussie fan 🖤💛
Hi Gemma
Maryam here
Gemma I am gonna make this cheesecake today but I have a question
Gemma here in Pakistan we have only sweetened whipping cream available which is flavored vanilla. We just gotta whip it so in this cheese cake recipe should I add any further sugar or vanilla??
One more thing….I used your cream cheese recipe and it turned out amazing and I am gonna use that same cream cheese for this recipe so it’s pretty bland so should I add in sugar or vanilla or not while using it in this recipe???
Hi. I was wondering what size springform pan I ought to use in order to make 1/2 the quantity of your recipe.
Hi Gemma,
Can I substitute the melted chocolate with Nutella? & will adding some hazelnut praline, like in your Dulce de Leche cheesecake, help bring out the hazelnut flavor more?
Thanks 😊
Hi Gemma! The cheesecake didn’t come out too well for me. It tasted a bit grainy. I think it was because the cream cheese I used wasn’t perfect maybe. I followed you recipe for cream cheese. Blended the strained curdled milk till smooth. Then used an electric whip to blend it with sugar. I used the whip at the lowest speed (still a good speed though) but I was worried I might overwhip it and maybe I underwhipped it. Please tell me how to know when it’s done? Should I be worried about it being overwhipped? And is it better… Read more »
Hi Gemma,
I have a recipe request for a nutella/ferrero rocher cheesecake. My son’s birthday is coming up, and I would love to be able to make it for him early next year. & when the recipe is coming from you, I know I can trust it.
Thanks a ton!
Hi Gemma I live in India and and whipping cream is not available. Is it okay if I use fresh cream?
Your recipe is so good. I made this cake for brother’s birthday during this lockdown and he loved it. I decorated with whipped cream instaed of brownies though.
Hi Gemma, Thank you for sharing this recipe. I presented this to my husband to celebrate our 10 Year Wedding Anniversary and he absolutely loved it! This was my first time to make any kind of cheesecake so I was a bit nervous, but your recipe was super easy to follow. I wasn’t able to purchase a springform pan, so I rigged one up (pleasantly surprised by that outcome!). And I also couldn’t get heavy cream for the chocolate ganache, so I just used whipping cream in the end. Right up until the last minute I was still tossing up… Read more »