Fudge Brownie No-Bake Cheesecake (Chocolate Lover’s Dream Dessert)

Introduction

This Fudge Brownie No-Bake Cheesecake is the ultimate dessert mashup: a rich, fudgy brownie base topped with a creamy chocolate cheesecake filling and finished with hot fudge sauce. It’s indulgent, impressive, and surprisingly simple to put together. Whether you bake the brownie yourself or use a store-bought base, this dessert is perfect for birthdays, holidays, or anytime you want a show-stopping chocolate treat.

Why You’ll Love This Recipe

  • Combines two favorites in one: brownies and cheesecake.
  • No-bake cheesecake layer—only the brownie base needs baking.
  • Extra chocolatey flavor from cocoa, chocolate chips, and hot fudge.
  • Great make-ahead dessert that sets in the fridge.
  • Simple ingredients and straightforward steps.
  • Easy to adapt using boxed brownie mix or premade brownies.
  • Crowd-pleasing, rich, and perfect for chocolate lovers.

Ingredients

For the Brownie Base

  • 1 box brownie mix, prepared and baked according to package directions
    or
  • 1 premade brownie, cut to fit an 8-inch springform pan

For the Cheesecake Filling

  • 1½ cups 60% cocoa chocolate chips
  • 12 ounces cream cheese, softened
  • ½ cup sugar
  • ¼ cup butter, softened
  • 2 cups frozen non-dairy whipped topping, thawed (such as Cool Whip)
  • ¾ cup mini semi-sweet chocolate chips

For the 10-Minute Hot Fudge Sauce

  • ½ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ cup butter
  • ¼ cup milk
  • 2 teaspoons vanilla extract

Directions

Step 1: Prepare the Pan and Brownie Base

  1. Prepare the pan – Grease an 8-inch springform pan or cheesecake pan lightly with cooking spray.
  2. Bake the brownie – Make and bake the brownies according to the package instructions in the prepared pan, or bake them separately and then cut to fit the pan.
  3. Cool completely – Allow the brownie layer to cool fully before adding the cheesecake mixture.

Step 2: Melt the Chocolate

  1. Heat chocolate chips – Place the 60% cocoa chocolate chips in a microwave-safe bowl.
  2. Microwave – Heat for 1 minute, then stir. Continue heating in 30-second intervals, stirring in between, until fully melted and smooth.
  3. Cool slightly – Set aside to cool to room temperature (still pourable but not hot).

Step 3: Make the Cheesecake Filling

  1. Beat cream cheese mixture – In a large mixing bowl, beat the softened cream cheese, sugar, and softened butter together on medium speed until smooth and creamy.
  2. Add melted chocolate – Slowly add the cooled, melted chocolate chips, mixing until well blended.
  3. Fold in whipped topping – Gently fold in the thawed whipped topping until the mixture is light, creamy, and fully combined.
  4. Add mini chocolate chips – Stir in the mini semi-sweet chocolate chips until evenly distributed.

Step 4: Assemble the Cheesecake

  1. Add filling – Spread the chocolate cheesecake mixture evenly over the completely cooled brownie base in the springform pan.
  2. Chill – Refrigerate for 60–120 minutes, or until firm and set.

Step 5: Make the Hot Fudge Sauce

  1. Combine ingredients – In a small saucepan, add brown sugar, cocoa powder, butter, and milk.
  2. Heat – Cook over medium heat, stirring frequently, until the mixture is smooth and begins to bubble gently.
  3. Finish with vanilla – Remove from heat and stir in the vanilla extract. Allow to cool slightly before using as a drizzle.

Step 6: Garnish and Serve

  1. Release the cheesecake – Once set, remove the sides of the springform pan.
  2. Drizzle fudge – Garnish the top of the cheesecake with generous drizzles of warm (not hot) fudge sauce.
  3. Slice and enjoy – Cut into wedges and serve. For cleaner slices, use a knife dipped in hot water and wiped between cuts.

Tips for Best Results

  • Make sure the brownie layer is completely cool before adding the cheesecake to avoid melting the filling.
  • Let the melted chocolate cool slightly before mixing it into the cream cheese to prevent curdling.
  • Soften cream cheese and butter at room temperature for a smooth, lump-free filling.
  • Fold in the whipped topping gently to keep the cheesecake light and airy.
  • Chill long enough for the cheesecake to fully set; longer chilling gives cleaner slices.
  • Serve the fudge sauce slightly warm or at room temperature so it drizzles nicely.

Variations & Substitutions

  • Full no-bake version: Use a premade brownie or a store-bought brownie base instead of baking from a mix.
  • Mint chocolate: Add ½ teaspoon peppermint extract to the cheesecake filling.
  • Peanut butter twist: Swirl a few spoonfuls of warmed peanut butter into the cheesecake layer before chilling.
  • Dark chocolate lovers: Use darker chocolate (70% cocoa) for a more intense chocolate flavor.
  • Nutty version: Add chopped pecans or walnuts to the brownie batter or over the top.

Serving Suggestions

  • Serve chilled with extra hot fudge on the side.
  • Top with whipped cream or chocolate shavings for an extra-decadent finish.
  • Pair with coffee, espresso, or a cold glass of milk.
  • Perfect for birthdays, celebrations, potlucks, or as a rich weekend dessert.

Storage & Reheating

  • Refrigerator: Store covered in the fridge for up to 3–4 days.
  • Freezer: Freeze slices individually wrapped and stored in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.
  • Reheating: Not needed for the cheesecake; gently warm leftover fudge sauce if desired.

Nutrition Information

Per Serving (1 slice):

  • Calories: 467 kcal
  • Carbohydrates: 43g
  • Protein: 5g
  • Total Fat: 31g
    • Saturated Fat: 20g
  • Cholesterol: 55mg
  • Sodium: 198mg
  • Potassium: 325mg
  • Fiber: 2g
  • Sugar: 33g
  • Vitamin A: 655 IU
  • Vitamin C: 0.1 mg
  • Calcium: 137 mg
  • Iron: 1.6 mg

Nutritional values are approximate and will vary based on brownie mix, whipped topping, and chocolate brands used.

FAQ

Can I use homemade brownies instead of boxed mix?
Yes. Any dense, fudgy brownie recipe will work as long as it fits an 8-inch springform pan.

Can I use dairy whipped cream instead of non-dairy whipped topping?
You can use stabilized whipped cream, but non-dairy whipped topping holds the structure better for a no-bake cheesecake.

Do I have to use 60% cocoa chocolate chips?
They are recommended for a balanced sweetness and rich chocolate flavor, but you can use semi-sweet if you prefer.

How long does the cheesecake need to chill?
At least 1–2 hours, but longer (even overnight) will give a firmer texture and cleaner slices.

Can I make it ahead for a party?
Yes. This dessert is perfect for making a day in advance and garnishing with fudge just before serving.

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