A close up of a brownie batter cheesecake on a white cake plate. The cheesecake is garnished with whipped cream and chopped brownies.

Brownie Bottom Brownie Batter Cheesecake

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 slices


Take a big bite of this Brownie Bottom Brownie Batter Cheesecake! It starts with a layer of fudgy brownie on the bottom and it’s topped with a mouthwatering no-bake brownie batter cheesecake, whipped cream and fudge.


For the brownie:

  • 1 package fudgy chocolate brownie mix (19.9 oz)
  • Ingredients listed on the box: oil, eggs, water

For the cheesecake

  • 1 tablespoons cold water
  • 1 teaspoon gelatin
  • 1 cup heavy whipping cream
  • 2 cups + 3 tablespoons dry brownie mix, divided
  • 16 ounces 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


  1. For the brownie: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Microwave the gelatin for 8-10 seconds until it turns back to a liquid, watch closely.
  6. To prepare the whipped cream, place the metal mixing bowl and whisk in the freezer for 5-10 minutes.
  7. 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.
  8. 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.
  9. Then add 2 cups of dry brownie mix and beat for about 90 seconds until the brownie mix is well incorporated into the cheesecake.
  10. 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.
  11. For the topping: Prepare a second batch of whipped cream as instructed above. Use a large pipping bag fitted with an open star tip to pipe the boarder of the cheesecake. Drizzle with hot fudge.


  • 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