No Bake Brownie Cheesecake Recipe

The No Bake Brownie Cheesecake is honestly the dessert dreams are made of! This legendary mash-up stars a velvety chocolate cheesecake layered over a buttery graham cracker base, topped with fudgy brownie pieces, and it all comes together without ever turning on the oven. If you love creamy, chocolate-forward treats with a playful twist, you’ll fall head over heels for this recipe—and trust me, it’s so easy, anyone can make it!

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday ingredients can create such a showstopper. Every component of the No Bake Brownie Cheesecake matters—the crunch of the crust, the silkiness of the filling, and, of course, those irresistible brownie bites piled on top!

• Graham cracker crumbs: These give your base a classic flavor and an easy foundation—crush them finely for best results.
• Granulated sugar: Just a bit sweetens the crust and helps bind it together.
• Unsalted butter: Melted butter is what turns those crumbs into a sturdy, tasty layer that won’t fall apart.
• Semi-sweet chocolate: The star of the filling—use good quality chocolate for the richest flavor!
• Cream cheese: Room temperature cream cheese ensures your filling is ultra-smooth and creamy.
• Powdered sugar: This blends seamlessly into the filling and keeps it light and sweet.
• Heavy whipping cream: Whipped cream folded in makes the cheesecake mousse-like and dreamy.
• Classic fudgy brownies: For garnish—make them yourself or use your favorite bakery brownies for an easy shortcut.

How to Make No Bake Brownie Cheesecake

Step 1: Prepare the Pan and Crush the Crackers

Start by lining your 8-inch springform or pie pan with parchment paper—this makes removing and serving the No Bake Brownie Cheesecake a breeze. Then, brink out the food processor: pulse your graham crackers into fine crumbs, add the sugar, and pulse again. If you don’t have a processor, crush the crackers in a zip-top bag and mix everything by hand. The goal? An evenly sandy texture for a crust that holds up!

Step 2: Mix and Press the Crust

Pour in the melted butter with the crumbs and sugar, and mix until every crumb is coated and moistened. Dump the mixture into your prepared pan and press it firmly into the bottom and slightly up the sides—use a measuring cup for perfectly even packing. Once your crust is set, stash it in the fridge to chill while you tackle the glorious filling.

Step 3: Melt the Chocolate and Butter

Gently melt together your chocolate and butter, using a double boiler or the microwave in short 15-second bursts (stir well to avoid graininess). Allow this mixture to cool slightly—it should be smooth and shiny, ready to marry into cheesecake goodness.

Step 4: Make the Chocolate Cream Cheese Filling

Beat the room temperature cream cheese until soft and fluffy. This step is key—if the cream cheese is too cold, your filling will be lumpy. Scrape down the bowl, then pour in that glossy melted chocolate mixture. Beat together, then add your powdered sugar, mixing on low then medium until fully combined.

Step 5: Whip the Cream and Fold Everything Together

In a separate bowl, whip the heavy cream until stiff peaks form (just a minute or two). Gently fold half the whipped cream into your chocolate cheesecake base, then fold in the rest. Take your time with this part for an airy, mousse-like filling that’s pure magic.

Step 6: Assemble and Chill

Retrieve your chilled crust from the fridge, pour the chocolate cheesecake filling on top, and smooth it into an even layer. Cover and return to the fridge for at least three hours, or overnight if you want the filling fully set and irresistibly sliceable.

Step 7: Garnish and Serve

If you’re making brownies from scratch, bake and cool them while the cheesecake chills. Once cooled, cut them into cute cubes and arrange over the set cheesecake. Slice, marvel at your masterpiece, and enjoy every creamy, chocolatey bite!

How to Serve No Bake Brownie Cheesecake

Garnishes

When it comes to garnishing, go wild—pile on cubes of classic fudgy brownies, a drizzle of chocolate sauce, or even fresh berries for a burst of color and brightness. Each bite becomes even more decadent and fun with creative toppings!

Side Dishes

A slice of No Bake Brownie Cheesecake pairs beautifully with a side of fresh mixed berries, a dollop of lightly sweetened whipped cream, or even a scoop of vanilla bean ice cream. If you’re feeling extra, a shot of espresso is the perfect counterpoint to all that chocolatey richness.

Creative Ways to Present

Try making individual mini cheesecakes in mason jars for a picnic-ready treat, or layer in small glasses for elegant parfaits. Top with edible gold leaf or chocolate curls for a “wow” factor at your next gathering—people will ask for your secret!

Make Ahead and Storage

Storing Leftovers

Leftover No Bake Brownie Cheesecake is a joy to have—just cover tightly with plastic wrap or transfer to an airtight container. Store in the fridge, where it stays fresh for up to four days. The crust remains crisp, the filling stays dreamy, and those brownies hold their fudgy charm.

Freezing

If you want to extend the cheesecake’s life even further, freezing is your friend! Wrap the whole cheesecake or individual slices well in plastic and foil, then stash in the freezer for up to two months. Thaw overnight in the fridge before serving, and it will taste nearly as good as fresh.

Reheating

No reheating needed (or possible!) with a no-bake dessert like this. Serve straight from the fridge for the perfect creamy texture. If frozen, thaw gently in the refrigerator until soft enough to slice and enjoy.

FAQs

Can I make No Bake Brownie Cheesecake ahead of time?

Absolutely! In fact, making this cheesecake a day ahead is ideal, as it gives the filling even more time to set and the flavors to meld. Just keep it chilled until you’re ready to serve and garnish right before slicing.

What if I don’t have a springform pan?

You can use a regular pie dish or even a square baking dish. Lining it with parchment paper helps a lot when it’s time to remove and serve neat slices.

Is there a gluten-free option for the crust?

Definitely! Swap traditional graham crackers for a gluten-free version or even use gluten-free chocolate wafers for a twist. Just follow the rest of the instructions as written.

Can I use milk chocolate instead of semi-sweet?

You sure can, though the cheesecake will be a bit sweeter and lighter in flavor. If you’re a milk chocolate lover, go for it; just be aware that semi-sweet delivers a richer chocolate punch.

How do I keep my filling super smooth?

Key tip: Make sure your cream cheese is fully at room temperature before beating. Don’t rush this step! Cold cream cheese leads to lumps, while room temp cream cheese blends up perfectly creamy and smooth.

Final Thoughts

I can’t recommend this No Bake Brownie Cheesecake highly enough—from its dreamy texture to the playful brownie topping, it’s always a hit. Whether you’re whipping it up for a celebration or just because, give it a try and watch it disappear slice by slice. Happy (no) baking!

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