Description

This no bake brownie batter cheesecake is rich, creamy, and bursting with real brownie flavor — all without turning on the oven! It features a chocolate cookie crust, a fluffy brownie-mix cheesecake filling, a silky glaze, and homemade whipped cream on top. It’s perfect for parties, holidays, or anytime you’re craving a decadent, make-ahead dessert. A chocolate lover’s dream! Try it today and impress everyone at the table.

Ingredients

Scale

For the Crust:

2 ½ cups chocolate cookie crumbs (225g)
6 tablespoons unsalted butter, melted

For the Filling:

24 oz cream cheese, softened (3 packages)
½ cup granulated sugar (96g)
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
3 cups dry brownie mix (375g)

For the Glaze:

3 tablespoons dry brownie mix (23g)
3 teaspoons vegetable oil
4 tablespoons heavy whipping cream

For the Whipped Topping:

1 cup heavy whipping cream
½ cup powdered sugar

Instructions

Make the crust: In a medium bowl, mix the chocolate cookie crumbs and melted butter until fully combined. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Add heavy cream, vanilla, and dry brownie mix. Beat again until fluffy and well combined.
Assemble: Spread the filling evenly over the chilled crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight for best results.
Make the glaze: In a small bowl, whisk together the brownie mix, oil, and cream until smooth. Drizzle over the chilled cheesecake.
Make the whipped topping: Whip the heavy cream and powdered sugar until stiff peaks form. Pipe or spread over the glazed cheesecake.

Serve and enjoy: Slice, serve, and get ready for lots of compliments!

Notes

Use any dry brownie mix—store-bought or homemade (make sure it’s heat-treated if not labeled safe to eat raw).
Chilling overnight gives the cheesecake a firmer texture and cleaner slices.
You can sprinkle mini chocolate chips, cookie crumbs, or chopped nuts on top for extra crunch.
For perfect slices, dip your knife in hot water and wipe clean between cuts.

Store leftovers in the refrigerator for up to 5 days, or freeze (without whipped topping) for up to 2 months.