No Bake Hot Fudge Brownie Cheesecake Recipe

Introduction

This no-bake hot fudge brownie cheesecake is a rich and indulgent dessert that combines fudgy brownies with creamy cheesecake and a luscious hot fudge topping. It’s perfect for chocolate lovers who want a show-stopping treat without complicated steps.

Ingredients

• 1 boxed brownie mix
• 1 1/2 cups 60% cocoa chocolate chips
• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1/4 cup butter, softened
• 2 cups frozen Cool Whip, thawed
• 3/4 cup semi-sweet chocolate chips, full-sized or miniature
• Hot fudge sauce, your favorite store-bought or homemade

Instructions

1. Step 1: Lightly spray an 8-inch springform pan with cooking spray. Prepare the brownie mix according to the package directions, but instead of using a regular brownie pan, pour the batter into the prepared springform pan. Bake as directed on the package.
2. Step 2: Once the brownies have completely cooled, prepare the cheesecake filling. Place 1 1/2 cups chocolate chips in a small bowl and microwave for 1 minute. Stir, then continue heating in 30-second intervals, stirring in between, until smooth and melted. Alternatively, melt the chips using a double boiler. Set aside to cool.
3. Step 3: In a stand mixer bowl, beat together the cream cheese, sugar, and butter until smooth and creamy. While mixing, slowly pour in the cooled melted chocolate chips and continue mixing until evenly combined.
4. Step 4: Gently fold in the thawed Cool Whip using a spatula until the mixture is smooth.
5. Step 5: Stir in the remaining 3/4 cup chocolate chips until they are evenly distributed throughout the cheesecake batter.
6. Step 6: Spread the cheesecake batter evenly over the cooled brownie layer in the springform pan.
7. Step 7: Refrigerate the cheesecake until set, about 1 hour.
8. Step 8: Just before serving, spread a layer of hot fudge sauce over the top of the chilled cheesecake for an extra decadent finish.

Tips & Variations

• Use mini chocolate chips in the cheesecake batter for more even distribution and a smoother texture.
• For a deeper chocolate flavor, choose chocolate chips with higher cocoa content.
• If you prefer, make your own hot fudge sauce using heavy cream, cocoa powder, sugar, and butter for a homemade touch.
• Chilling the cheesecake overnight will help intensify the flavors and give a firmer texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, serve chilled or at room temperature. Adding hot fudge sauce just before serving ensures the perfect warm contrast.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of boxed mix?

Yes, you can substitute homemade brownies baked in an 8-inch springform pan. Just ensure they are completely cooled before adding the cheesecake layer.

Do I need to bake the cheesecake layer?

No, this cheesecake layer is no-bake. It sets firmly in the refrigerator thanks to the cream cheese and Cool Whip combination.

No Bake Hot Fudge Brownie Cheesecake Recipe

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This No Bake Hot Fudge Brownie Cheesecake combines the rich, fudgy texture of homemade brownies with a creamy chocolate cheesecake topping. Layered with chocolate chips and smothered in hot fudge sauce, this decadent dessert requires no baking for the cheesecake layer, making it a simple yet indulgent treat perfect for any chocolate lover.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 1 boxed brownie mix
• Cooking spray for pan

Cheesecake Filling

• 1 1/2 cups 60% cocoa chocolate chips
• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1/4 cup butter, softened
• 2 cups frozen Cool Whip, thawed
• 3/4 cup semi-sweet chocolate chips (full-sized or miniature)

Topping

• Hot fudge sauce, your favorite store-bought or homemade

Instructions

1. Prepare the Brownie Base: Spray an 8-inch springform pan lightly with cooking spray. Prepare the brownie mix according to the package directions, but instead of using the brownie pan, pour the batter into the prepared springform pan. Bake as directed by the package instructions.
2. Cool the Brownies: Allow the baked brownies to cool completely in the pan at room temperature before proceeding to add the cheesecake layer.
3. Melt the Chocolate Chips: Place 1 1/2 cups of 60% cocoa chocolate chips in a small microwave-safe bowl. Heat in the microwave for 1 minute, stir, then continue heating in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate chips using a double boiler. Set aside to cool slightly.
4. Mix the Cheesecake Filling: In the bowl of a stand mixer, beat the softened cream cheese, sugar, and softened butter together until smooth and creamy. With the mixer running on low, slowly pour in the cooled melted chocolate chips and continue mixing until fully incorporated.
5. Incorporate the Cool Whip: Using a firm spatula, gently fold the thawed Cool Whip into the chocolate cream cheese mixture until the batter is smooth and evenly combined.
6. Add the Chocolate Chips: Gently fold in 3/4 cup of semi-sweet chocolate chips until they are evenly distributed throughout the cheesecake batter.
7. Assemble the Cheesecake: Spread the cheesecake filling evenly over the cooled brownie base in the springform pan.
8. Chill Until Set: Place the assembled cheesecake in the refrigerator and chill for about 1 hour or until the cheesecake layer is firm and set.
9. Add the Hot Fudge Topping: Before serving, spread a generous layer of your favorite hot fudge sauce evenly over the top of the chilled cheesecake.
10. Serve: Release the springform pan sides, slice, and serve chilled for a rich and decadent dessert experience.

Notes

• Make sure the brownies are completely cooled before adding the cheesecake layer to prevent melting or mixing of layers.
• Use a high-quality 60% cocoa chocolate for a rich chocolate flavor in the filling.
• Cooling the melted chocolate before mixing helps avoid curdling the cream cheese mixture.
• You can prepare the cheesecake a day in advance to enhance flavor and texture.
• For the hot fudge topping, warm slightly if too thick for easy spreading.

Keywords: No Bake cheesecake, Hot fudge brownie cheesecake, Chocolate cheesecake, Brownie base dessert, Easy cheesecake recipe, Chocolate chip cheesecake