Fudgy Brownie Base Chocolate Cheesecake
Some days you want brownies, and other days you are in the mood for cheesecake. Why not have both? This...
- Prep
- 2 hrs 30 mins
- Cook
- 35 mins
- Total
- 3 hrs 5 mins
- Makes
- 12 servings
Some days you want brownies, and other days you are in the mood for cheesecake. Why not have both? This nearly no-bake Chocolate Brownie Cheesecake layers a baked, fudgy brownie bottom under a creamy no-bake chocolate cheesecake top! It is an easy dessert made in a 7″ springform pan, so it is just right for a small office gathering, a dinner party, a book club, or a family get-together!
What Ingredients Will I Need?
For the Brownie Base
- All-Purpose Flour
- Salt
- Baking Powder
- Unsweetened Cocoa Powder
- Granulated Sugar
- 1 Large Egg
- Vanilla Extract
For the Cheesecake Layer
- Semi-Sweet Chocolate Chips
- Full-Fat Cream Cheese
- Granulated Sugar
- Unsalted Butter
- Frozen Whipped Topping (such as Cool Whip)
How to Make the Recipe
This Chocolate Brownie Cheesecake, sometimes called a Brownie Bottom Chocolate Cheesecake, is made in a 7″ springform pan. It has just two parts, and only one of them is no-bake.
- Make the brownie base. Stir together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder. Add the unsalted butter, granulated sugar, egg, and vanilla extract and mix until fully combined. The batter will be thick. Bake at 350ºF for 30-35 minutes. Let the brownie base cool before you add the cheesecake layer.
- Make the chocolate cheesecake layer. Melt the chocolate chips in the microwave first, then let them cool a bit. Next, beat together the cream cheese, granulated sugar, and unsalted butter. Add the melted chocolate, then fold in the whipped topping.
- Spoon the chocolate cheesecake mixture over the cooled brownie base.
- Refrigerate the brownie cheesecake. At least 2 hours is good, but overnight works too. Keep it loosely covered with plastic wrap while it chills.
- Remove from the springform pan and serve!
Helpful Tips Before You Begin
Here are a few quick tips, plus the tools I recommend for making this chocolate brownie cheesecake.
- I used my Zenker 7″ springform pan for this cheesecake, but you can also make mini brownie cheesecake bites in this 12 cavity silicone muffin mold. Bake the brownie part for the same amount of time.
- You can prepare the 7″ springform pan with just a flour-based baking spray, or cut a parchment paper circle for the bottom and a parchment strip as tall as the pan. If you use parchment, spray it with the baking spray too.
- This chocolate brownie cheesecake is only partly no-bake. The brownie base is baked, but the cheesecake top is not.
- The brownie batter is thick, but not so thick that you cannot spread it across the bottom of the springform pan.
- Once the brownie base is baked, let it cool completely before you add the chocolate cheesecake layer!
- For the cheesecake layer, the melted chocolate needs to have cooled, and the butter and cream cheese should be at room temperature. Thaw the frozen whipped topping too.
- If you don't have an angled spatula to smooth the top of the cheesecake, the back of a spoon works well.
- For a decorative top, drizzle on some melted chocolate and add chunks of brownie, either store-bought or homemade.
Recommended Cheesecake Baking Tools
Here is my list of recommended tools for cheesecake baking.
More Cheesecake Recipes to Enjoy!
Fudgy Brownie Base Chocolate Cheesecake
Some days you want brownies, and other days you are in the mood for cheesecake. Why not have both? This nearly no-bake Chocolate Brownie Cheesecake pairs a fudgy brownie bottom with a creamy chocolate cheesecake top! It is an easy dessert made in a 7″ springform pan, so it is just right for a small office gathering, a dinner party, a book club, or a family get-together!
- Prep
- 2 hrs 30 mins
- Cook
- 35 mins
- Total
- 3 hrs 5 mins
- Makes
- 12 servings
Ingredients
brownie base
- 1/2 cup All-Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Unsalted Butter, room temperature
- 3/4 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1/2 tsp Vanilla Extract
chocolate cheesecake
- 6 oz Semi-Sweet Chocolate Chips, melted and cooled
- 6 oz Full-Fat Cream Cheese, room temperature
- 1/4 cup Granulated Sugar
- 2 tbsp Unsalted Butter, room temperature
- 1 cup Frozen Non-Dairy Whipped Topping, thawed
Method
- Grease the 7″ springform pan with a flour-based baking spray. You can also cut a parchment circle to fit the bottom and a parchment strip cut to the height of the pan. If you add parchment, spray it again as well.
- With a hand mixer or a stand mixer fitted with a paddle attachment, mix together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder.
- Add the unsalted butter, granulated sugar, egg, and vanilla extract and mix until fully combined. The batter will be thick.
- Spread the brownie batter across the bottom of the prepared springform pan, pressing it flat with a small spatula or clean fingers. It does not need to be perfect. You just want the batter to reach the sides of the pan.
- Bake the brownie base at 350ºF for 30-35 minutes, until a toothpick inserted in the center comes out with just a few crumbs attached. If batter still clings to the toothpick, return the pan to the oven and check every 1-2 minutes until it is done. Be careful not to overbake the brownies.
- Take the brownie base out of the oven and let it cool completely before adding the chocolate cheesecake layer.
- Put the semi-sweet chocolate chips in a small microwave-safe bowl and heat them in 30 second bursts at 50% power, stirring between each one, until the chocolate is smooth and fully melted. This step took me 4 tries. Set it aside to cool.
- With a hand mixer or a stand mixer fitted with a paddle attachment, beat together the cream cheese, granulated sugar, and unsalted butter on medium speed until smooth and creamy.
- Add the melted chocolate and mix until completely blended. Then stop the mixer and fold in the whipped topping with a spatula.
- Spoon the chocolate cheesecake mixture over the cooled brownie base. Smooth the top with a small angled spatula.
- Refrigerate the chocolate brownie cheesecake until set, at least 2 hours. If you leave it overnight, cover it loosely with plastic wrap.
- When you are ready to serve, release the latches on the springform pan and lift off the sides.
Baker’s notes
- I used my Zenker 7″ springform pan for this cheesecake, but you can also make mini brownie cheesecake bites in this 12 cavity silicone muffin mold. Bake the brownie part for the same amount of time.
- You can prepare the 7″ springform pan with just a flour-based baking spray, or cut a parchment paper circle for the bottom and a parchment strip as tall as the pan. If you use parchment, spray it with the baking spray too.
- This chocolate brownie cheesecake is only partly no-bake. The brownie base is baked, but the cheesecake top is not.
- The brownie batter is thick, but not so thick that you cannot spread it across the bottom of the springform pan.
- Once the brownie base is baked, let it cool completely before you add the chocolate cheesecake layer!
- For the cheesecake layer, the melted chocolate needs to have cooled, and the butter and cream cheese should be at room temperature. Thaw the frozen whipped topping too.
- If you don't have an angled spatula to smooth the top of the cheesecake, the back of a spoon works well.
- For a decorative top, drizzle on some melted chocolate and add chunks of brownie, either store-bought or homemade.
