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No Bake Fudge Brownie Cheesecake - A simple dessert that will get you lots of compliments.

No Bake Fudge Brownie Cheesecake

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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.

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The filling is really easy because it is just whipped up cream cheese, cream and of course dark chocolate.

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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.

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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.

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4.67 from 6 votes
No Bake Fudge Brownie Cheesecake - A simple dessert that will get you lots of compliments.
No Bake Fudge Brownie Cheesecake
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 
Servings: 12 slices
Author: Gemma Stafford
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
  1. 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.
  2. Bake at 350oF (180oC) for roughly 35-40 minutes or until firm to the touch. Set aside to cool.
  3. For the Cheesecake filling: Melt the chocolate in the microwave or over a bain marie and set aside to cool.
  4. Beat the cream cheese, sugar and vanilla on medium speed on a mixer until creamy and there are no lumps
  5. Gradually add in the cream and continue whipping until really thick
  6. 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
  7. Spoon into your prepared tin on top of the brownie.
  8. Refrigerate until firm, it will take around 4 hours. Also you can make it up to 2 days in advance.
  9. Decorate the top with ganache, whipped cream and even more brownie.
  10. Take the cheesecake out of the tin by running a warm thin knife around the tin. Refrigerate for up to 3 days.
Recipe Notes

The cheesecake freezes really well for up to 2 months.

If you like this cheesecake you will LOVE my No Bake Chocolate Chip Cookie Cheesecake or try my No Bake Dulce de Leche Cheesecake.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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80 Comments

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  1. Krithika on September 12, 2018 at 9:06 am

    I don’t have a 9 inch pan. Could I use a 10 inch pan instead?

    • Gemma Stafford on September 13, 2018 at 5:18 am

      Hi there,
      There will be a difference in the result, but not too much, about 20% flatter when finished. All will be well,
      Gemma 🙂

  2. StephanieBarratt on June 19, 2018 at 9:02 pm

    Hi, I made this last week and it was amazing thank you !!! Do you have a plain no bake cheesecake recipe ? 😁

  3. Ju on May 6, 2018 at 9:41 pm

    Hi Gemma,

    I’m thinking about making this cake for my daughter’s two year birthday. Anyway I don’t want her to have too much sugar. How much sugar can I cut off and not effect the recipe? I’m planning on using the semi-sweet chocolate chips.

    Thank you very much.

    • Gemma Stafford on May 6, 2018 at 10:08 pm

      Hi,

      So use semi sweet chocolate and then don’t add sugar into the cheesecake mix. That will work just fine.

      Gemma.

      • Ju on May 7, 2018 at 7:33 pm

        Thank you very much for such a quick reply. I will make the sample batch this weekend then. 🙂

        • Ju on May 16, 2018 at 9:43 pm

          I made the cake today for my daughter’s 2nd birthday. I followed your recommendation by opting out the sugar. The cake still came out very rich and tasty. Everyone loved it. My mother-in-law was on diet. And she isn’t a big fan of cheesecake. But she asked for the second slice. Lol Thank you very much for such a great recipe.

          • Gemma Stafford on May 17, 2018 at 3:58 am

            LOL, I’m glad it was such a hit, Ju!!

            Make sure you save the recipe now so you have it for the future.

            Best,
            Gemma.

  4. Sadaf on April 18, 2018 at 1:36 pm

    Which sugar is best for cheesecake?- granulated sugar,confectioners sugar?

    • Gemma Stafford on April 19, 2018 at 2:32 am

      Hi there,
      A fine sugar, such as caster sugar is great. Here in the US it is all called granulated sugar.
      Gemma 🙂

  5. Sadaf on April 17, 2018 at 7:49 am

    Hi gemma.by dividing the brownie recipe by half.how should we divide eggs?

    • Gemma Stafford on April 17, 2018 at 11:20 am

      Hi there,
      Err on the low side for the eggs.
      Here is the recipe:
      1 cup (8oz/227g) butter, melted and cooled
      2 tablespoon vegetable oil
      1 cup plus 2 tablespoons (6¼oz/184g) brown sugar
      1 cup plus 2 tablespoons (8¼oz/244g) white sugar
      4 large eggs, room temperature
      4 teaspoons vanilla extract
      1 cup (5oz/150g) all purpose flour
      1 cup (4oz/123g) good quality, unsweetened cocoa powder
      1 teaspoon salt
      1½ cup (9oz/270g) roughly chopped chocolate or large chocolate chips.
      This is the Best Ever Brownie recipe, there are 4 eggs, so 2 for 1/2 of the batch.
      Gemma 🙂

  6. SofiA on April 16, 2018 at 8:36 pm

    Can we make the brownie batter a night before baking and then bake it in the morning?

    • Gemma Stafford on April 17, 2018 at 2:51 am

      Hi there,
      Yes! There is no raising agent in brownies. This is what keeps them fudgy. Therefore you can indeed make ahead, all will be well, a good idea too!
      Gemma 🙂

  7. Jasmine on March 24, 2018 at 11:35 am

    Ma’am.. Can I use mascarpone cheese instead of cream cheese.. Will it be good?Please give reply

    • Gemma Stafford on March 25, 2018 at 5:01 am

      Hi Jasmine,
      It will be perfect for this, rich and delicious,
      Gemma 🙂

  8. Jasmine on March 24, 2018 at 5:39 am

    Ma’am… Can we use mascarpone cheese instead of cream cheese… Will it be good..please give reply mam..

    • Gemma Stafford on March 24, 2018 at 10:05 am

      Hi Jasmine,
      YES!
      This will be very delicious, go for it, perfectly delicious,
      Gemma 🙂

  9. khadz on March 12, 2018 at 9:29 am

    I am planning to make this cheesecake tomorrow.so which brownie base should I use ? the recent best ever brownie recipe or the older one ?

    • Gemma Stafford on March 13, 2018 at 10:00 am

      Good question!
      The older recipe is better for this application, it is less rich,
      Gemma 🙂

      • khadz on March 14, 2018 at 9:09 am

        I made this cheesecake and it was really nice.

        • khadz on March 14, 2018 at 9:26 am

          I made this using ur homemade cream cheese recipe as we don’t get cream cheese here and I used fresh cream which is low fat so I added some gelatin too. Thanks for the recipe. : )

          • Gemma Stafford on March 14, 2018 at 9:20 pm

            I’m delighted to hear that. Thanks for trying it out.

            Gemma 🙂

        • Gemma Stafford on March 14, 2018 at 9:20 pm

          I’m delighted to hear that. Thanks for trying it out.

          Gemma 🙂

  10. Shia P on February 15, 2018 at 6:20 pm

    Hey Gemma,
    I’ve been wanting to try out this recipe ever since you first released it out and I am going to do so soon. I was just wondering if I can use low-fat cream cheese. Would using it have have negative effects on this cheesecake??
    Thank You!

    • Gemma Stafford on February 16, 2018 at 4:23 am

      Hi there,
      Really full fat cream cheese is always best for this type of cake. You will be using high fat cream too, and this is essential to get this cake to set up.
      If you use low fat ingredients you may need to use gelatin to set it, it will be good too, but different. This is how you do this:
      * Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Gemma 🙂

  11. Jessie on December 22, 2017 at 10:56 pm

    Hi Gemma,
    I’ve made this cheesecake twice now and it is absolutely amazing. Can a white chocolate cheesecake be made with this recipe by replacing the 230g dark chocolate with white chocolate?
    Thanks!

    • Gemma Stafford on December 23, 2017 at 8:57 pm

      Hi Jessie,

      I’m thrilled to hear that. So yes you can use a white chocolate and it will taste amazing! but I just want to let you know that white chocolate doesn’t set as hard a regular chocolate so your cheesecake might be a little bit softer.

      I hope this helps,
      Gemma.

      • Jessie on December 23, 2017 at 9:13 pm

        Thanks so much Gemma! Another quick question – when I made the regular cheescake recipe yesterday, after I put the cream into the cream cheese mixture, the batter did not thicken up. I was beating the mixture with a hand mixer on medium high speed and I made half the cheescake recipe. Any idea why this would be? How can I ensure the batter thickens after the cream is added?
        Thanks so much for your prompt replies Gemma! You are amazing!

        • Gemma Stafford on December 23, 2017 at 10:01 pm

          Hi Jessie,

          SO did you add in a whipping cream?

          All is not lost, so when it sit in the fridge it does stiffen up. However if you feel it is REALLY soft then do this, crumble brownie in a glass or serving bowl and dollop on the cheesecake filling. top with more brownies, cream and chocolate sauce and you have ‘Single Serve Cheesecakes’.

          Hope this helps 🙂
          Gemma.

          • Jessie on December 23, 2017 at 10:59 pm

            Hi Gemma,
            It was whipping cream (Paul’s whipping cream). I left the cheescake in the fridge overnight and it did become stiff, but since I’m making a white chocolate version now I want to make sure the batter whips as thick as possible. I’ll try again, I think it will work out this time.
            Thank you once again Gemma! This recipe is divine!!!!

            • Gemma Stafford on December 24, 2017 at 2:40 pm

              Jessie, I’m sending positive vibes you way 🙂

              Gemma.



  12. Sana on December 20, 2017 at 7:16 am

    Hi Gemma,
    I have recently started watching your videos. You are my favorite baker now. I love your style and how passionate you are about your baking. I have tried a few recipes and they have turned out great.
    I have a question about this recipe. Can I use regular cream instead of whipping cream? And can I use powdered gelatin to set it? If yes, what would be the quantity?

    • Gemma Stafford on December 21, 2017 at 11:25 am

      Hi Sana,
      Last question first, yes, you can add gelatin to your cheesecake, and if you use a single cream it will help to set it up.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      I hope this is of help,
      Gemma 🙂

  13. Chinky on December 15, 2017 at 5:39 am

    Hi!
    This looks so yummy! But can you use unsweetened cocoa powder instead of melted dark chocolate. Dark chocolate can be really pricey, I do have a lot of cocoa powder though. Thanks so much!

    • Gemma Stafford on December 16, 2017 at 7:10 am

      Hi there,
      Actually you can make a good chocolate cake with cocoa, and you can try it here in this recipe too. The chocolate brings another element to this, it gives it the depth of flavor, and the fudgy finish.
      Do try it though, it will not be a fail,
      Gemma 🙂

  14. Kesia on November 28, 2017 at 10:19 am

    hey gemma,
    a quick question. can i pop this cheesecake into the freezer to set faster rather than the fridge? if so how long until it sets? or will it have a frozen taste to it?

    • Gemma Stafford on November 29, 2017 at 8:52 pm

      Hi,

      Yes it will set faster. Just leave it in there for an hour then place it in the fridge. 🙂

      Gemma.

  15. Lhean on November 4, 2017 at 1:12 am

    Hi Gemma!
    I’m from the Philippines. Recently I have been watching your videos in YouTube. And I’m impressed on how you explain everything about a recipe, as well as the alternatives (plus tips & techniques).
    I wish that you could share more “homemade” & “no bake” recipes.
    Sad to say, I don’t have an oven. Can you please feature a “no bake brownies” recipe?
    Can I cook brownies in a steamer?

    Thank you and God bless.

    • Gemma Stafford on November 4, 2017 at 4:20 am

      Hi Lehan,
      This is a popular request. I do have a brilliant recipe for a crock pot brownie, which I think would work really well in a steamer.
      You will need to protect it from the water, so bake in a well covered dish or a pudding bowl. (https://www.biggerbolderbaking.com/?s=Crock+pot) all of these recipes are worth experimenting with. The Microwave Mug Brownie will be good too, do keep the water/steam away by covering down with foil, or suitable cling wrap,
      Gemma 🙂

  16. Eliana on October 22, 2017 at 5:29 pm

    Hi!
    Just had a question.
    If we’re only making half the brownie recipe will it still take 35 minutes in the oven?

    Thank you!
    Can’t wait to try the recipe out

    • Gemma Stafford on October 22, 2017 at 7:58 pm

      Hi Eliana,

      So cooks it roughly for 25/30 minutes. 🙂

  17. Shippy Hotchandani on September 10, 2017 at 1:55 am

    What can be used instead of eggs?

    • Gemma Stafford on September 10, 2017 at 3:13 am

      Hi there Shippy,
      First of all here is the egg substitute chart, it is on the website (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
      You can choose what you have found to work for you, applesauce/flax egg/silken tofu/yogurt will all work to a degree, though eggs will always give a better result. When a recipe has a large number of eggs it is always more of a challenge to substitute them, they are integral to the recipe.
      I think I would be tempted to use a couple of these substitutes, perhaps the flax egg, and applesauce. Try a small recipe first to see if it works for you,
      Gemma 🙂

  18. HelenaDandy on June 23, 2017 at 2:09 am

    Hello I am new here, so far I love your amazing cakes! ?

    • Gemma Stafford on June 23, 2017 at 11:56 am

      Welcome to the Bold Baking community Helena. I’m glad you like my site 🙂

  19. shreyasha bhosale on June 7, 2017 at 12:06 am

    Hello.. Gemma.. I just loved your all recipes because they are really very easy to make.. Actually I want to try Ferrero rocher cake.. So can you please make it?? N one more thing I just love your dressing sense..?

    • Gemma Stafford on June 7, 2017 at 12:50 am

      Hi there,
      Thank you for your very kind comments. I will have a think about this, it is a good suggestion. I already made a version of this delightful chocolate here, and I also made a nutella paste so it would not be a big leap!
      Thank you for being with us,
      Gemma 🙂

  20. Aleen82 on March 28, 2017 at 3:44 pm

    I made this cake for my husband’s birthday, and it turned out perfect.
    Thank you Gemma !

    • Gemma Stafford on March 29, 2017 at 8:41 am

      YEA! I am really happy to hear that. You guys are really kind to your families,
      Gemma 🙂

  21. Khansa Zaina on March 10, 2017 at 5:12 pm

    The cheesecake looking good Gemma!
    Can you make like no bake dessert in a jar with just 2 or 3 portions?? I love recipes that the portions are not too much… like your single serving cookies and small batch of cupcakes I love it so much

    • Gemma Stafford on March 11, 2017 at 4:00 am

      Hi there khansa,
      Yes, this is a great idea, and is so doable too.
      you can make the cheesecake element of this one, and use a cookie base, that is any cookie crumb, mixed with melted butter. Use this in the bottom of the jar, add the cheesecake mixture, whichever one you like, and refrigerate! You can easily reduce these recipes too. Have fun with it!
      Gemma 🙂

  22. Hanin on March 10, 2017 at 8:30 am

    Hi Gemma!
    This looks absolutely delicious, you never cease to impress! I just have one question, how did you halve your brownie recipe? The full recipe calls for an uneven amount of eggs which had me a bit confused…

    • Gemma Stafford on March 11, 2017 at 4:54 am

      Hi there,
      Yes, this is confusing. 5 large eggs will be roughly 3 small eggs. You can also weigh out your eggs.
      small: (about 1.50 ounce per egg)
      Medium:(about 1.70 ounce per egg)
      Large:(about 2.125 ounces per egg)
      I hope this helps!
      Gemma 🙂
      Extra-Large: 26.5 ounces (about 2.20 ounce per egg)
      Jumbo: 30 ounces (about 2.5 ounce per egg)

  23. KarimaAly on March 10, 2017 at 12:47 am

    Hi
    I really love your receive is perfect
    And also you tell us all the details

    Thanks

    • Gemma Stafford on March 10, 2017 at 2:33 am

      Hi there Karima,
      Thank you for your kind comments, i am happy that these recipes are working for you.
      Lots more to come, stay tuned!
      Gemma 🙂

  24. Mahnoor on March 9, 2017 at 12:47 am

    Heyy! This looks so Yummy. ?
    I have a question, How should I measure chocolate? Before or after melting?

    • Gemma Stafford on March 10, 2017 at 5:14 am

      Hi there Mahnoor,
      Measure before you melt it. this is the usual direction for this ingredient. chocolate chips can be measured in cups,
      Gemma 🙂

  25. Jessica on March 8, 2017 at 10:36 am

    Hi Gemma,

    Do you not include the ganache and whipped cream ingredients and instructions for this recipe?

    • Gemma Stafford on March 8, 2017 at 2:27 pm

      Hi Jessica,

      I just edited the recipe now. Check out the ingredient list. I wrote it there. The links are clickable so you can see how to whip cream and how to make ganache.

      Best,
      Gemma.

  26. Ayush on March 7, 2017 at 8:25 am

    Hi Gemma I wanted to know if I can use steel in oven. Is it safe?

    • Gemma Stafford on March 7, 2017 at 9:03 am

      Hi there,
      If you mean in a convection oven then it is perfect for that.
      If you mean the microwave then you may NOT use any metal, unless your particular manufacturer tells you it is ok. Microwaves cannot penetrate steel, and will flash, damaging the oven.
      Gemma 🙂

  27. Jacky on March 6, 2017 at 5:58 am

    Hi Gemma,
    I also have a question to the refrigerated thing: I understood that I have to freeze the cake first for appr. 4 hours to fix the filling. How long will it then take to be ready to eat when I have taken it out of the freezer? Or can it be also eaten frozen? Hm…
    Thanks for your answer dear Gemma 🙂
    Jacky

    • Gemma Stafford on March 7, 2017 at 9:05 am

      Hi Jacky,
      I am not with you? In the instructions it does not tell you to freeze the brownie. You must allow it to go cold, and the fridge is right for this, but cool it first.
      You can make the brownie element of this the day before if you wish, it will make the assembly job quicker, then return it to the fridge to set up. That is it really,
      Gemma 🙂

      • Jacky on March 10, 2017 at 3:51 am

        Um, sorry – I mixed up “refrigerate” with “freeze”. I thought at first the whole thing hast to go 4 hrs into the freezer 😉 Typical german mistake 😉

        Will try it on Sunday!

        Cheers
        Jacky

        • Gemma Stafford on March 10, 2017 at 4:15 am

          Ah! Jacky, that is great, I am glad we got that sorted,
          Gemma 🙂

          • Jacky on March 10, 2017 at 5:38 am

            …another question:
            Tomorrow I will bake your Brownies for my stepchildren – what if I take half apart and make crumbles of that for the tin on Sunday (so no baking anymore) and put the cheesecake mix on top of that – would that work?

            Thanks again dear Gemma 🙂

            • Gemma Stafford on March 11, 2017 at 4:59 am

              Hi Jacky, yes it will be perfect!
              I do hope your family enjoy this one,
              Gemma 🙂



          • Dutch-Queen on March 12, 2017 at 10:12 am

            Hi Gemma, as promised I baked the brownies yesterday and used half of it as the base of this absolutely amazing cheesecake. It worked perfect and everyone was thrilled about the rich chocolate taste whith the fresh touch of the creamcheese. The best recipe I’ve ever tried!
            I posted some pictures as well, hope you like them.
            Cheers, Jacky aka Dutch_Queen 🙂

            • Gemma Stafford on March 13, 2017 at 7:48 am

              Hi Jacky,
              Well, I am delighted. This is a few steps, but it is worth the trouble. i am happy that your family love this one, thank you for being in touch. i will be checking the pics in a few minutes, thank you,
              Gemma 🙂



  28. Joanna Rebecca Jacob on March 4, 2017 at 1:52 am

    OMG!!??GEMMA
    This is already making me drool!!

  29. Kesia on March 4, 2017 at 1:02 am

    Hi gemma.
    Nice to see you come back with a big bang at the beginning of 2017.. I really love your bigger and bolder desserts and I always eagerly await for your next recipe..
    I wanted to clarify something.. I’m planning to make this recipe for an outdoor party coming soon. I wanted to know for how long would this recipe stay unrefrigerated.. Will it melt by the time I reach the place? The drive to the location is just 10 mins, but would it stay until the end of the 3-4 hour party, that too outdoors? the party is in the evening so it will not be sunny.. just wanted to make sure..

    • Gemma Stafford on March 4, 2017 at 3:23 am

      Hi Keisa,
      This is a fresh dairy cake really. I would never suggest leaving this at room temperature for more than one hour or so. This is not ideal for your purpose.
      Choose perhaps my Best Ever Chocolate cake instead, this will keep well for you. Meringue will keep well too, but if you use fresh cream to fill it it will need to be kept refrigerated up to the time of serving. Do not make something which will cause you to be worried!
      Gemma 🙂

  30. Laurenchelaine on March 3, 2017 at 4:26 pm

    Saw your video yesterday morning and thought it looked like something my parents would love for their anniversary. Everyone absolutely loved it and went back for seconds and thirds! They couldn’t stop talking about it. Thank you so much for the fun recipe!

    • Gemma Stafford on March 4, 2017 at 3:27 am

      Hi there Lauren,
      i am really happy to hear this. This is a rich cake, and really goes a long way, good for you. Happy anniversary to your parents too,
      Gemma 🙂

  31. JerryB on March 2, 2017 at 5:59 pm

    Hey, I don’t know if you will see this but I have been watching you for a while and have seen almost every video. I have loved watching how a couple ingredients are turned into magnificent desserts. I feel like a pro when I explain recipes to friends and have them in wonder of how it turns into what it does. Keep up the good work on more great recipes, definitely will be looking ??

    • Gemma Stafford on March 3, 2017 at 11:31 am

      Hi Jerry,
      Thank you, that is really kind of you. I am happy to have you with us. Baking is a science you know, not rocket science, but it is important to understand how things hang together to get a good result, you got it!
      Gemma 🙂

  32. Karel Heinz on March 2, 2017 at 8:58 am

    Nice recipe. But how can you say it is no bake, and in your introduction to it you say you don’t even need an oven. And then the first step is to make a brownie recipe and pop it in … what??… an oven. I understand you are talking about the creamcheese cake filling as no bake, but his recipe I said not a no bake, oven free recipe. That is all.

    • Gemma Stafford on March 3, 2017 at 11:56 am

      Hi there Karel,
      Yes, and mea culpa!
      I was not thinking about this as you might see it! I was focused on the cheesecake element. Of course you can use a cookie base with this, but I was trying to make it bigger and bolder. Thank you for being in touch,
      Gemma 🙂

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