Fudge Brownie No-Bake Cheesecake is a rich, chocolate lover’s dream.
I can’t get over this brownie no-bake cheesecake finished off with the best hot fudge sauce, this is by far my favorite dessert.
When I break out a rich, creamy, decadent recipe like this, it is usually to celebrate! It’s perfect for parties and celebrations throughout the year. This is hands-down my favorite no-bake cheesecake recipe. It’s rich, decadent, and never fails to impress.
Have you ever made a no-bake cheesecake that didn’t turn out right? Maybe it was never set up, leaving a soft mess in the pan, or the texture was just off. Well, you won’t have any problems with this chocolate cheesecake. It’s a tried and true recipe that I’ve made countless times.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
It’s a treat that will impress the chocolate lovers in your life. With a brownie crust, fudgy chocolate cheesecake, and hot fudge sauce, this is a dessert they won’t soon forget.
How to make no-bake chocolate cheesecake?
Spray an 8-inch springform pan with cooking oil. Bake brownies as directed on package, cool completely, then prepare the no-bake cheesecake.
Microwave chocolate chips for 1 minute, then in 30-second intervals, stirring until smooth. Set aside to cool. In a large bowl, beat cream cheese, sugar, and butter until creamy.
Stir in cooled melted chocolate, then gently fold in Cool Whip. Mix in mini chocolate chips and spread over cooled brownies.
Place in the refrigerator until firm and set for 1-2 hours.
Garnish the cheesecake with drizzles of hot fudge sauce before slicing and serving.
The most significant difference is the variation in texture. Baked cheesecake is usually more dense and velvety, while no-bake cheesecakes are typically lighter and airier.
Additionally, convenience plays a big role. No-bake cheesecakes are simpler to set and quicker to make, perfect during the summer when you can’t bear to be in a hot kitchen.
Recipe Tips
Make this brownie cheesecake recipe for family and friends, and I promise you will get rave reviews. No one can resist a slice of this fantastic no-bake dessert.
Whatever you happen to be celebrating, this ridiculous Fudge Brownie No-Bake Cheesecake is a perfect treat. You’ll love it.
More No Bake Desserts
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Fudge Brownie No-Bake Cheesecake
Ingredients
- 1 box brownie mix or for a fully no-bake recipe, buy a premade brownie and cut to fit to an 8 inch spring-form pan
- 1 1/2 cups 60% cocoa chocolate chips
- 12 ounces cream cheese softened
- 1/2 cup sugar
- 1/4 cup butter, softened
- 2 cups frozen non-dairy whipped topping thawed
- 3/4 cup mini semi-sweet chocolate chips
10-minute Hot Fudge Sauce
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1/4 cup butter
- 1/4 cup milk
- 2 teaspoons vanilla
Instructions
- Prepare an 8-inch springform pan, a cheesecake pan, by spraying it with cooking oil. Make and bake the brownies according to the package directions. Cool them completely.
- Once the brownies are completely cool, make the no-bake cheesecake.
- In a small bowl, add chocolate chips and heat in the microwave for 1 minute. Stir, then heat in 30-second intervals, stirring in between, until the chocolate is completely smooth and melted. Set aside to cool.
- In a large mixing bowl, beat cream cheese, sugar, and butter together on medium speed until smooth and creamy. I used my KitchenAid mixer for this.
- Slowly add in cooled melted chocolate chips, stirring until well blended. Then, gently fold in Cool Whip until combined.
- Stir in mini chocolate chips and stir until incorporated. Spread the cream cheese mixture on top of cooled brownies. Place in the refrigerator until firm and set for 60-120 minutes.
- Garnish the cheesecake with drizzles of hot fudge sauce before slicing and serving.
Notes
This recipe was first shared in May 2015.
so I use the double batch of the Double Chocolate Ghirardelli’s boxed brownie mix for your recipe?
Is the soften stick butter unsalted ?
Hi! I was wondering if there are any alternatives to the ‘2 cups frozen non-dairy whipped topping’? I live in Australia and I don’t think we have that (cool whip I’ve heard it is in America) in our supermarkets, would standard whipped cream work or whipped cream in a can with a nozzle? or will it change the recipe too much? Thank you! Have a great day 🙂
Sarah-Jane – you can make homemade whipped cream using heavy whipping cream. But do not use the whipped cream that comes in the can, that will not stand up in the recipe, as it is too runny. Hope this helps. xo San
Ohhh I’ve gotta make this on Friday with my daughter!! I will use whipping cream as we don’t have the cool whip in uk, it looks Devine!!! Xx
Just wondering if this can be made the day before? Will it be ok or will the brownie get soggy?
Amy – it won’t. It will taste great even 3 days later. xo San
I want this. Now!
Do you use 1 brownie recipe, as stated, or should I halve it? When I clicked on the brownie link, it looked like a big batch.
Can’t wait to make this! If you bake the brownies yourself, do you bake them in the springform pan? Or do you bake them separately and then put them in the spring form pan?
I baked them in the spring form pan. 🙂
So you make the cheesecake and brownie mix separate but somehow it’s combined and there’s no step by step of this part.Help me asap
Kat – you make the brownies first.
Then follow the rest of the directions for the cheesecake, does this make sense?
Feel free to email me directly at sandra@adashofsanity.com if you need help.
I agree with this, there is directions about brownie setting aside then making the cheesecake and setting aside. But it did not say to pour the cheesecake on top of the cooled brownie to set. I only found this instruction in our comments. I was also confused about how they came together.
I am not seeing where you add the 1/4 cup of milk, the brown sugar, the softened butter, the cocoa powder and the vanilla?? I see in the ingredient list 2 butters, one softened one not. I am going to assume to put all of it with the cream cheese mixture since I am not sure when else I am supposed to incorporate them : (
Hannah – All the the ingredients you listed are for the hot fudge sauce. Hope that helps.
San
I alternated the directions to more clear. Hope that helps.
XO San
Ummmm how is this a no bake recipe when you have to bake the brownies?
You don’t bake the cheesecake, so it is no bake. Sorry for the confusion this may have caused. San
Ahhhhhhhh, the recipie tells you to buy premade brownies from a bakery. Or it says you can make your own. She is giving you choices. It is a no bake cheesecake. End of story. Make your brownie s if you’d like then cut them to fit in your springform pan and then pour the cheesecake on top. It will firm up in the fridge.
Sandra! I’m in love with this cheesecake…..and I’m not even a diehard chocolate gal. It looks amazing!!
I have made this two times and it is a quick delicious dessert for all chocolate lovers. Too rich for some but just perfect for most. Thanks for the delicious recipe
The name is misleading…..the first step is to bake the brownies. How is that a no bake cheesecake??
You don’t bake the cheesecake, so it is no bake. Sorry for the confusion this may have caused. San
People are really stupid
Thank you all for sharing recipes, is very useful especially for me who work in restaurants in my country Indonesia, hopefully with your sincerity which has shared the recipe into good deeds degan rewards are very great reward
I’d like to double the cheesecake and make this in a 13×9 pan. Would I need to double the butter and sugar?
Milk is listed in the ingredients, but I can’t find where milk should be added in the recipe. Am I missing something? Also, 1/4 of butter is listed twice–are there two places in the recipe where 1/4 is needed?
Also, the igredients list include cocoa powder, and I don’t see where to add it in the recipe, either.
Dani – I sent you an email. You are looking at the hot fudge sauce ingredient list – and I commented with the directions below and sent you an email with them as well. Sorry that was confusing. Let me know if you need anything else. XO San
Milk is listed in the ingredients, but I can’t find where milk should be added in the recipe. Am I missing something? Also, 1/4 cup of butter is listed twice–are there two places in the recipe where 1/4 cup of butter is needed?
Dani –
Hey there the milk and the extra butter you mentioned are for the hot fudge sauce, which the directions are at the bottom of the post. But I have also listed them here:
In a small mixing bowl stir together brown sugar and cocoa powder, set aside.
In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes. Stirring occasionally. Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.
Enjoy!
San
Sandra,this is so drool worthy! I’ll make a gluten free version of it 🙂
Holy hell, was this ever delicious!!!! I made it for a dessert at a bbq at my house and it was gone, gone, gone. Will definitely be making it again. I used Ghiradelli Brownie mix for the bottom. Thank you for sharing!!!!
I’ve since made it two more times for different events…..this is definitely a keeper!!!!