Introduction:
No Bake Brownie Batter Cheesecake combines the rich, fudgy flavor of brownie batter with the creamy texture of cheesecake, all without needing an oven. This indulgent dessert is perfect for those who love the taste of brownies and cheesecake in one easy, no-bake recipe.
The History of No Bake Brownie Batter Cheesecake:
The concept of a no-bake cheesecake originated as a convenient alternative to traditional baked cheesecake, requiring less time and effort while still delivering a deliciously creamy texture. The idea of incorporating brownie batter into a no-bake cheesecake is a more recent innovation, combining two beloved desserts—brownies and cheesecake—to create a unique and indulgent treat that satisfies multiple cravings in one bite.
Ingredients Breakdown:
- Crust:
- 2 cups chocolate cookie crumbs (such as Oreo)
- 1/2 cup unsalted butter, melted
- Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 1/2 cups brownie mix (dry mix)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Toppings (Optional):
- Whipped cream
- Chocolate shavings or chips
- Brownie pieces
Step-by-Step Recipe:
- Prepare the Crust:
- In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a springform pan to form an even crust. Refrigerate while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the dry brownie mix, granulated sugar, and vanilla extract to the cream cheese. Beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Assemble the Cheesecake:
- Pour the brownie batter cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Cover and refrigerate the cheesecake for at least 4 hours or overnight to set.
- Serve:
- Once set, remove the cheesecake from the springform pan and top with whipped cream, chocolate shavings, and brownie pieces, if desired. Slice and serve chilled.
Tips for the Perfect No Bake Brownie Batter Cheesecake:
- Use Softened Cream Cheese: Make sure the cream cheese is at room temperature for a smooth and creamy filling.
- Chill Thoroughly: Allow enough time for the cheesecake to set in the refrigerator to ensure it holds its shape when sliced.
- Avoid Over-Mixing: Fold in the whipped cream gently to maintain a light and fluffy texture.
Variations and Customizations:
- Add a Nutty Crunch: Mix in some chopped nuts like pecans or walnuts into the filling for added texture.
- Swirl in Caramel: Drizzle caramel sauce over the top of the cheesecake for an extra layer of flavor.
- Different Crust Options: Substitute the chocolate cookie crust with a brownie base or a graham cracker crust for a different flavor profile.
Health Considerations and Nutritional Value:
- High in Calories and Sugar: Due to the use of cream cheese, sugar, and brownie mix, this dessert is rich and high in calories.
- Moderation is Key: Enjoy in moderation as a treat, especially if you’re watching your sugar intake.
- Possible Healthier Alternatives: Use low-fat cream cheese and reduce the amount of sugar to make it slightly healthier.
FAQ:
- Can I use a different type of brownie mix?
- Yes, any boxed brownie mix should work. Choose your favorite brand or flavor.
- How long can I store this cheesecake?
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Can I freeze the cheesecake?
- Yes, you can freeze the cheesecake for up to 2 months. Thaw in the refrigerator overnight before serving.
- What can I use if I don’t have a springform pan?
- You can use a regular pie dish or an 8×8 square baking dish; just line it with parchment paper for easy removal.
- Can I add extra flavors to the filling?
- Absolutely! Try adding a teaspoon of instant coffee or espresso powder to enhance the chocolate flavor.
No Bake Brownie Batter Cheesecake
No Bake Brownie Batter Cheesecake offers a creamy, rich dessert combining the best of brownie batter and cheesecake without needing an oven. Easy to prepare and perfect for any occasion, this no-bake treat satisfies multiple dessert cravings in one.
Ingredients
FOR THE CRUST
- 2 1/2 cups chocolate baking crumbs 225g
- 6 tbsp unsalted butter
FOR THE FILLING
- 24 oz cream cheese softened (I use light) 3 packages
- 1/2 cup granulated sugar 96g
- 3 tbsp heavy whipping cream
- 2 tsp vanilla extract
- 3 cups brownie mix dry 375g
FOR THE TOPPING
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
FOR THE GLAZE
- 3 tbsp brownie mix dry 23g
- 3 tsp vegetable oil
- 4 tbsp heavy whipping cream
Instructions
- FOR THE CRUST: Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. Stir the melted butter into the cookie crumbs until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of your springform pan to create a thick crust.
- FOR THE FILLING: Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
- Slowly add the sugar into the cream cheese while beating the mixture. Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy, scraping down the bowl as needed.
- Slowly add the dry brownie mix, beating on medium speed until the dry mix is completely blended into the cream cheese.
- Pour the filling into the prepared crust and spread evenly. Cover and refrigerate for 4 hours until the filling is firm.
- FOR THE TOPPINGPlace the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Remove the springform pan edge and spread whipped cream over cheesecake, or pipe swirls around the edges (the photos show both ways)
- FOR THE GLAZE: In a small bowl, combine dry brownie mix, vegetable oil and heavy whipping cream or milk. Whisk until the mixture is smooth. For a thinner mixture, you can add additional heavy whipping cream. Drizzle over the cheesecake.