This brownie batter cheesecake is a creamy no-bake brownie cheesecake set on top of a thick brownie layer, topped with swirls of whipped cream. It’s a brownie bottom cheesecake made extra simple with a boxed brownie mix!
If you love brownie bottom desserts, be sure to try my brownie bottom mint chip mousse pie and this hot chocolate mousse brownie cake.
This brownie batter cheesecake combines two deliciously fudgy desserts: brownies and brownie cheesecake. I make the thick brownie bottom from a boxed mix, or sometimes I’ll use my favorite homemade brownies if time allows. Meanwhile, the top layer is a silky-smooth no-bake brownie batter cheesecake. There’s actually very little hands-on time when making this decadent double-decker dessert.
I published my original no-bake brownie batter cheesecake recipe in my cookbook featuring my best no-bake treats. My friend Ashley has also shared the full recipe on her website. This time, there’s a bit of baking involved since I’ve layered the cheesecake over a chocolate brownie base. Trust me, it’s worth turning on the oven!
Why You’ll Love This Brownie Bottom Cheesecake Recipe
- Two desserts in one. Craving fudgy chocolate brownies? Or soft, silky cheesecake? With this recipe, you don’t need to choose between the two.
- Easy to make. A box of brownie mix is the perfect shortcut. It makes this cheesecake very beginner-friendly. Of course, you can always opt for homemade brownies instead if you’d prefer. Use your favorite recipe!
- Ultra-chocolatey. Every inch of this brownie bottom cheesecake is filled with delicious brownie flavor. The texture of the cheesecake is rich and creamy, while the bottom is moist and fudgy.
Ingredient Notes
These are the important ingredients you’ll need to make this easy brownie bottom cheesecake. Scroll down to the recipe card after the post for a printable list with amounts.
- Brownie Mix – Pick up two boxes of your favorite boxed mix from the store. For me, it’s a fudgy or dark chocolate brownie mix. You’ll bake the brownie layer according to the recipe on the box, so be sure to gather any other ingredients you’ll need (eggs, oil, etc.) before you start.
- Gelatin – I use gelatin powder in this recipe to stabilize the no-bake cheesecake, similar to how eggs help hold together the filling in a traditional cheesecake. It’s super easy to use!
- Heavy Cream – For a thick, ultra-creamy cheesecake, use full-fat heavy cream.
- Cream Cheese – Like the cream, you’ll want to use full-fat cream cheese. Make sure to buy the cream cheese that comes in blocks, and not the spreadable kind.
- Toppings – I top this cheesecake with my easy homemade whipped cream recipe and hot fudge sauce. Use store-bought fudge sauce or homemade.
Can I Use a Homemade Brownie Bottom?
Definitely. Feel free to trade out the boxed brownie mix that you use to make the bottom layer for your preferred homemade brownie recipe instead. You can use classic brownies, or get creative! This cheesecake would taste amazing with cocoa powder brownies as the base.
The baking times will vary depending on the recipe you use. I’d still recommend using a brownie mix for the cheesecake layer.
How to Make a Brownie Batter Cheesecake
To bake the brownie layer, you’ll need a 9-inch springform. It’s a good idea to line your pan with parchment paper or a silicone baking mat (yes, you can buy them in 9-inch circles!).
You’ll start by preparing and baking the brownie in the pan according to the directions on the box. Once the brownie bottom has cooled completely, you’ll pour your no-bake cheesecake batter over the top, and cover and refrigerate the cheesecake for 4 hours.
Topping Ideas
I love topping this cheesecake with piped swirls of fluffy whipped cream, or chocolate whipped cream. If I have a separate batch of brownies, I’ll chop them up for a garnish, or store-bought brownies also work. I recommend drizzling hot fudge or chocolate ganache over slices when serving. Melted chocolate makes everything better!
Recipe Tips and Variations
- Use full-fat dairy. Your cheesecake layer will turn out the best if you use full-fat cream cheese and heavy cream. The higher fat content makes the texture super rich and creamy.
- Gelatin alternative. If you can’t have gelatin, you can try replacing the gelatin in the cheesecake with an alternative, like agar agar (a vegan replacement).
- Line the pan. I highly recommend lining the pan with parchment paper or a round baking mat to prevent sticking. It makes releasing the cheesecake from the pan so much easier.
- Add any toppings just before serving. This way, you won’t weigh down the cheesecake, and toppings like whipped cream will stay fresh and not wilted.
- Make it your own. You can change up this dessert using pretty much any brownie recipe for the bottom, and any no-bake cheesecake batter for the top. My brownie bottom peppermint cheesecake recipe is another fun variation that I love to make around the holidays.
Frequently Asked Questions
Should I Heat-Treat Brownie Mix?
Brownie mix contains raw flour, so if you’re concerned about it, it’s a good idea to heat-treat it to kill off any bacteria before you add it to the cheesecake batter. You can heat treat boxed brownie mix the same way that you’d heat treat flour for edible cookie dough. It’s quick and easy to do in the oven or the microwave by following this easy tutorial to heat the flour to 160 degrees F.. Or, if you’d prefer, you can use a no-bake chocolate cheesecake layer on top instead.
Can I Make Cheesecake Bars?
Yes! If you don’t have a springform pan, you can make brownie batter cheesecake bars in a 9-inch square pan instead. The rest of the recipe stays the same.
How to Store
- Refrigerate. You’ll need to store this semi-no-bake cheesecake covered in the fridge. Kept airtight, it’ll last for 3-4 days.
- Freeze. Once this brownie batter cheesecake is fully set in the fridge, it’s great to freeze for up to 2 months. You’ll want to leave off the toppings and press a piece of plastic wrap directly to the surface of the cheesecake. Afterward, freeze the cheesecake airtight. Thaw the cheesecake in the fridge before serving.
More Cheesecake Recipes
Brownie Batter Cheesecake
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This brownie batter cheesecake is a creamy no-bake cheesecake set on top of a thick brownie layer. Make this cheesecake super simple with a boxed brownie mix, or use your favorite homemade brownie recipe!
Ingredients
For the brownie
- 1 package fudgy chocolate brownie mix (19.9 oz)
- Ingredients listed on the box: oil, eggs, water
For the cheesecake
- 1 tablespoon cold water
- 1 teaspoon gelatin
- 1 cup heavy whipping cream
- 2 cups + 3 tablespoons dry brownie mix, divided
- 16 ounces full-fat cream cheese
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the topping
- 3/4 cup heavy whipping cream
- 3 tablespoons powdered sugar
- hot fudge sauce for garnish
Instructions
For the brownie
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.
- Pour the batter into the springform pan and spread evenly. Bake at 350°F for 30-35 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.
For the cheesecake
- In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid.
- Microwave the gelatin for 8-10 seconds until it turns back to a liquid, watch closely.
- To prepare the whipped cream, place the metal mixing bowl and whisk in the freezer for 5-10 minutes.
- 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 starts to thicken. Slowly add 3 tablespoons of brownie mix and the liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is free of lumps, scraping the bowl occasionally. Next, add the granulated sugar and vanilla extract and beat until incorporated.
- Then add 2 cups of dry brownie mix and beat for about 90 seconds until the brownie mix is well incorporated into the cheesecake.
- Finally, fold the prepared whipped cream into the cheesecake batter and mix until well combined. Pour the cheesecake batter over the cooled brownie. Cover and refrigerate for 3-4 hours.
For the topping
- Prepare a second batch of whipped cream as instructed above. Use a large piping bag fitted with an open star tip to pipe the border of the cheesecake. Drizzle with hot fudge.
Notes
- For the full recipe, you will need 2 boxes of brownie mix
- If you don’t have a springform pan, this dessert can be made in a 9-inch square pan
So many yummy no bake cheesecakes, so little time. 🙂 I just made your Brownie Batter Cheesecake from your cookbook – huge hit at work. Adding a brownie base to it, yum!
Okay, it should be mandatory that all cheesecakes start with a brownie layer! This looks amazing!