Some days you’re craving brownies; other days it’s cheesecake. Why not combine both? This almost no-bake Chocolate Brownie Cheesecake pairs a fudgy, baked brownie base with a creamy, no-bake chocolate cheesecake layer. Baked in a 7″ springform pan, it’s an ideal size for a small gathering, book club, office treats, or family dessert.
Table of Contents
- What Ingredients Will I Need?
- How to Make The Recipe
- Quick Tips Before Starting
- Recommended Cheesecake Baking Tools
- More Cheesecake Recipes to Enjoy!
- Chocolate Brownie Cheesecake Recipe
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
- Unsalted butter
For the Cheesecake Layer
- Semi‑sweet chocolate chips
- Full‑fat cream cheese
- Granulated sugar
- Unsalted butter
- Frozen whipped topping (thawed)
How to Make The Recipe
This Chocolate Brownie Cheesecake is made in a 7″ springform pan and consists of a baked brownie layer and a no-bake chocolate cheesecake layer. The steps are straightforward:
- Prepare and bake the brownie base. Combine the dry ingredients, then mix in butter, sugar, egg, and vanilla until a thick batter forms. Press into the prepared pan and bake at 350°F (175°C) for 30–35 minutes. Cool completely.
- Make the chocolate cheesecake layer. Melt the chocolate and let it cool slightly. Beat cream cheese, sugar, and butter until smooth, then add the melted chocolate. Fold in the thawed whipped topping gently.
- Assemble. Spoon the cheesecake mixture over the cooled brownie base and smooth the top.
- Chill. Refrigerate at least 2 hours to set, or overnight. Cover loosely with plastic wrap if chilling longer.
- Serve. Release the springform pan sides and slice to serve.
Quick Tips Before Starting
These practical tips will help the recipe turn out well:
- Use a 7″ springform pan for the intended size. You can also make mini versions in a 12-cavity silicone muffin mold and bake the brownie portion the same amount of time.
- Grease the pan with a flour-based baking spray, or line the bottom and sides with parchment and spray the parchment lightly to ensure easy release.
- Only the brownie base is baked; the cheesecake layer is no‑bake. Let the brownie cool fully before adding the cheesecake topping.
- Make sure melted chocolate has cooled slightly, and that the cream cheese and butter are at room temperature. Thaw the frozen whipped topping before folding it in.
- If you don’t have an angled spatula, use the back of a spoon to smooth the cheesecake layer.
- For decoration, drizzle with extra melted chocolate or scatter brownie chunks on top.
Recommended Cheesecake Baking Tools
Useful tools: a 7″ springform pan, an angled spatula or offset spatula, a mixer (hand or stand), and a microwave‑safe bowl for melting chocolate.
More Cheesecake Recipes to Enjoy!
Reese’s Peanut Butter Cup Cheesecake
Blueberry Swirl Cheesecake Bars
Triple Chocolate Mocha Cheesecake
S’mores Cheesecake
Chocolate Brownie Cheesecake
5 from 2 votes
Author: Jennifer
Prep: 2 hrs 30 mins
Cook: 35 mins
Total: 3 hrs 5 mins
Servings: 12 servings
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Some days you’re craving brownies, other days cheesecake. This almost no‑bake Chocolate Brownie Cheesecake combines a fudgy brownie bottom with a silky chocolate cheesecake top. It’s made in a 7″ springform pan and serves about 12.
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 whipped topping, thawed
Instructions
- Prepare the 7″ springform pan with a flour-based baking spray. Optionally cut a parchment circle for the bottom and a parchment strip for the sides; spray the parchment lightly as well.
Brownie base
- Preheat oven to 350°F (175°C). In a bowl, combine flour, salt, baking powder, and cocoa powder.
- Add the butter, sugar, egg, and vanilla. Mix until fully combined; the batter will be thick.
- Press the batter into the prepared pan, leveling with a spatula or your clean fingers so it reaches the sides.
- Bake 30–35 minutes, or until a toothpick inserted comes out with a few moist crumbs. Avoid overbaking. Remove and cool completely.
Chocolate cheesecake
- Place chocolate chips in a microwave-safe bowl and melt at 50% power in 30-second intervals, stirring between intervals, until smooth. Let cool slightly.
- Beat the cream cheese, sugar, and butter on medium speed until smooth and creamy.
- Add the cooled melted chocolate and mix until blended. Fold in the thawed whipped topping gently with a spatula.
- Spoon the cheesecake mixture over the cooled brownie base and smooth the top with a small angled spatula or the back of a spoon.
- Chill in the refrigerator for at least 2 hours to set. If chilling overnight, cover loosely with plastic wrap.
- When ready, release the springform and lift the cheesecake out to slice and serve.
Notes
- This is a partial no‑bake cheesecake: only the brownie base is baked.
- Room-temperature cream cheese and butter make a smoother cheesecake. Ensure the melted chocolate has cooled before adding.
- For mini cheesecakes, use a 12‑cavity silicone mold and bake the brownie portion the same amount of time.
- Decorate with extra melted chocolate or brownie pieces for a finished look.
Nutrition
Calories: 289 kcal |
Carbohydrates: 31 g |
Protein: 3 g |
Fat: 18 g
Carbohydrates: 31 g |
Protein: 3 g |
Fat: 18 g
Nutritional information is an estimate and will vary based on ingredients used.
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