Fudge Brownie No-Bake Cheesecake: A Rich and Easy Layered Dessert

Fudge Brownie No Bake Cheesecake

Fudge Brownie No Bake Cheesecake is the dessert you bring out when you want the table to go quiet for a moment. It starts with a brownie base, stacks a fudgy chocolate cheesecake layer on top, and finishes with warm drizzles of hot fudge sauce. If you love chocolate, this one lands exactly where you want it to.

The source recipe comes from Sandra at Dash of Sanity, first shared in May 2015 and described as a tried and true favorite she has made many times. That matters more than it sounds.

Plenty of no bake cheesecakes never set properly, or they set but taste flat and heavy. This one is presented as a fail proof option that firms up reliably and still tastes rich and decadent.

Here is the difference between this dessert and a classic baked cheesecake. A baked cheesecake is usually denser and more velvety, with a smooth, almost custard like slice. A no bake cheesecake is typically lighter and airier, and this version keeps that airy texture while loading in deep chocolate flavor. You get the fudgy taste without the weight.

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Convenience is the other big reason to make it. The filling never sees the oven. Only the brownie base bakes, and you can skip even that by using a premade brownie. That makes this a strong choice for parties, birthdays, holiday tables, and warmer months when turning on the oven feels like too much.

It also fits a crowd. The recipe serves 12, with one slice as the serving size, and the source nutrition lists 467 calories per serving, along with 43 grams of carbohydrates, 5 grams of protein, and 31 grams of fat. Serve it chilled, straight from the refrigerator, with the fudge sauce added right before it goes to the table.

Adapted from the original Fudge Brownie No Bake Cheesecake from Dash of Sanity.

My Favorite Kitchen Tools To Make This Recipe

Good tools make this dessert genuinely easier, and you probably already own most of what you need. The source points readers to a curated list of kitchen tools the author uses and loves, from pots and pans to small gadgets. For this recipe, a short list is all it takes.

The dessert combines three simple parts: a brownie crust, a fudgy chocolate cheesecake filling, and a hot fudge sauce on top. Each part is easier with the right equipment.

• 8 inch springform pan: the pan this recipe calls for, and the removable ring makes slicing and serving clean.
• Microwave safe bowl: for melting the chocolate chips in short bursts.
• Large mixing bowl: for beating the cream cheese, sugar, and butter.
• Hand mixer or stand mixer: medium speed gets the filling smooth and creamy without overworking it.
• Rubber spatula: for gently folding in the whipped topping so you keep the air in the mixture.
• Measuring cups and spoons: the filling and the sauce both depend on accurate amounts.
• Offset spatula or the back of a spoon: for spreading the filling evenly over the cooled brownies.

That is the whole setup. Nothing fancy, nothing you will use once and forget.

How to make no bake chocolate cheesecake?

Here is the whole process, from the pan to the fudge drizzle. Read it once before you start, then work through it in order.

Start with the pan and the base. Spray an 8 inch springform pan with cooking oil, then make and bake the brownies according to the package directions. Let them cool completely before anything else happens, because the filling goes directly on top of them.

Next, melt the chocolate. Add the chocolate chips to a small bowl and heat them in the microwave for 1 minute. Stir, then heat in 30 second intervals, stirring in between, until the chocolate is completely smooth and melted. Set it aside to cool.

Then build the filling. In a large mixing bowl, beat the cream cheese, sugar, and butter together on medium speed until smooth and creamy. Slowly add the cooled melted chocolate, stirring until well blended, then gently fold in the whipped topping until it is combined. Stir in the mini chocolate chips until they are incorporated.

Spread the cream cheese mixture over the cooled brownies. Place the pan in the refrigerator until the filling is firm and set, 60 to 120 minutes. Before slicing and serving, garnish the cheesecake with drizzles of hot fudge sauce.

Two details protect the texture. Let the melted chocolate cool before it meets the cream cheese, so it blends in smoothly instead of seizing. And fold the whipped topping in gently rather than beating it, because you want to keep the air that makes a no bake cheesecake lighter and airier than a baked one.

Once it is set, run a thin knife or spatula around the inside of the pan before you release the ring. Slice with a warm, dry knife, wiping between cuts, and you get clean wedges instead of a smeared edge.

This is also why no bake cheesecakes are simpler to set and quicker to make than baked versions, which the source notes is especially useful in summer. You chill the dessert instead of heating up the kitchen.

Recipe Tips

A few small choices make a real difference here.

• Want it even quicker? Use store bought brownies. Cut them to fit the pan and press them in as the crust, and the whole recipe becomes fully no bake.
• Skip homemade whipped cream. The source is clear on this one. Homemade whipped cream is too soft to hold the cheesecake, so store bought whipped topping works best and gives you a filling that sets properly.
• Make it a day ahead. The cheesecake can be made the day before you serve it. Add the fudge sauce just before serving so it stays glossy instead of soaking into the top.
• Store leftovers right. Leftovers stay fresh in the refrigerator for up to four days. Keep the pan covered so the surface does not dry out.
• Cool the brownies fully. Warm brownies under a chilled filling give you a soft, sliding layer instead of a firm base.

The source presents this as a treat for family and friends that earns rave reviews and suits any celebration. That is the spirit to aim for. You are not chasing a technical showpiece. You are making a chocolate dessert that disappears fast.

More No Bake Desserts

If you enjoy this style of dessert, there is a whole family of options that need no oven at all.

The source points to No Bake Cookies, Mini Cheesecake Sandwich Cookies, and No Bake Chocolate Cornflake Cookies, along with several cheesecake variations: Peanut Butter & Brownie No Bake Cheesecake, Fudge Brownie Red Velvet No Bake Cheesecake, and White Chocolate Raspberry Truffle No Bake Cheesecake.

On this site you can also try a No Bake Mini Egg Cheesecake for a smaller, individually portioned version, or bake a batch of Fudge Topped Brownies if you want the brownie base with an extra layer of fudge on top.

For a slightly different spin on the same idea, this no bake fudge brownie cheesecake is another version worth comparing.

pin to Pinterest.

This recipe was first shared in May 2015, and it has been a reader favorite ever since.

If you make it and it disappears faster than you expected, save it for later. Pin the finished slice so you can find it again the next time you need a chocolate dessert for a party, a potluck, or a quiet Sunday. It is the kind of recipe worth keeping within reach.

Ingredients

The recipe has two parts: the cheesecake and the hot fudge sauce. The brownie base uses a box of brownie mix, or a premade brownie if you want the fully no bake route.

For the Cheesecake

• 1 box brownie mix, or a premade brownie cut to fit an 8 inch springform pan
• 1 1/2 cups 60% cocoa chocolate chips
• 12 ounces cream cheese, softened
• 1/2 cup sugar
• 1/4 cup butter, softened
• 2 cups frozen non dairy whipped topping, thawed
• 3/4 cup mini semisweet chocolate chips

Hot Fudge Sauce, Ready in About 10 Minutes

• 1/2 cup brown sugar
• 1/4 cup cocoa powder
• 1/4 cup butter
• 1/4 cup milk
• 2 teaspoons vanilla

Two ingredients carry most of the flavor: the 60% cocoa chocolate chips in the filling and the cocoa powder in the sauce. Together they give you deep chocolate in both the creamy layer and the drizzle.

Make sure the cream cheese and butter are genuinely softened before you start. Cold cream cheese beats into lumps, and lumps do not smooth out once the melted chocolate and whipped topping go in.

Instructions

Follow these steps in order, and let each stage finish before you move on to the next one.

For the Cheesecake

1. Prepare an 8 inch springform pan, a cheesecake pan, by spraying it with cooking oil. Make and bake the brownies according to the package directions. Cool them completely.
2. Once the brownies are completely cool, make the no bake cheesecake.
3. In a small bowl, add the chocolate chips and heat in the microwave for 1 minute. Stir, then heat in 30 second intervals, stirring in between, until the chocolate is completely smooth and melted. Set aside to cool.
4. In a large mixing bowl, beat the cream cheese, sugar, and butter together on medium speed until smooth and creamy.
5. Slowly add the cooled melted chocolate chips, stirring until well blended. Then gently fold in the whipped topping until combined.
6. Stir in the mini chocolate chips until incorporated. Spread the cream cheese mixture on top of the cooled brownies. Place in the refrigerator until firm and set, 60 to 120 minutes.
7. Garnish the cheesecake with drizzles of hot fudge sauce before slicing and serving.

The hot fudge sauce comes together from brown sugar, cocoa powder, butter, milk, and vanilla, and the source describes it as a 10 minute sauce. Warm it gently, stir until smooth, and let it cool just slightly so it drizzles instead of running off the slice.

Chilling is not optional. Give the filling the full 60 to 120 minutes in the refrigerator so it firms and sets. If you are short on time, 60 minutes works. If you have the time, closer to two hours gives you a cleaner slice and a firmer bite.

Notes

Plan the timing in stages rather than by one number. Prep takes about 20 minutes, the brownies bake for about 35 minutes, they need to cool completely, and then the assembled cheesecake chills for 60 to 120 minutes before serving.

The source notes 1 hour for the cheesecake to set, which is the minimum to plan for. If you can give it closer to two hours, the slices come out cleaner and the filling holds its shape better on the plate.

Because the source lists a total time that is shorter than the sum of its parts, it is safer to plan from the individual stages above than to rely on a single total. Build in the cooling time and the chilling time and you will not be scrambling at dessert.

Make it ahead if that suits your schedule. The cheesecake can be made a day in advance, and the fudge sauce goes on right before serving.

Recipe details

Here is the quick reference for planning your day.

The source nutrition, per serving, is 467 calories, 43 grams of carbohydrates, 5 grams of protein, 31 grams of fat, 20 grams of saturated fat, 2 grams of fiber, 33 grams of sugar, 198 milligrams of sodium, and 55 milligrams of cholesterol.

That is the whole recipe. A brownie base, a fudgy no bake cheesecake filling, and a hot fudge finish. Serve it cold, slice it clean, and watch how quickly 12 servings turn into none.

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Fudge Brownie No-Bake Cheesecake

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Fudge Brownie No Bake Cheesecake Fudge Brownie No Bake Cheesecake is the dessert you bring out when you want the table to go quiet for a moment. It starts with a brownie base, stacks a fudgy chocolate cheesecake layer on top, and finishes with warm drizzles of hot fudge sauce.

• Yield: 12 1x

Ingredients

Scale 1x2x3x

For the Cheesecake
1 box brownie mix
1 1/2 cups 60% cocoa chocolate chips
12 ounces cream cheese, softened
1/2 cup sugar
1/4 cup butter, softened
2 cups frozen non-dairy whipped topping, thawed
3/4 cup mini semi-sweet chocolate chips

10-minute Hot Fudge Sauce
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 cup butter
1/4 cup milk
2 teaspoons vanilla

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Instructions

For the Cheesecake
1-Prepare an 8-inch springform pan, a cheesecake: Prepare an 8-inch springform pan, a cheesecake pan, by spraying it with cooking oil. Make and bake the brownies according to the package directions. Cool them completely.
2-Once the brownies are completely cool, make: Once the brownies are completely cool, make the no-bake cheesecake.
3-In a small bowl, add chocolate chips: In a small bowl, add chocolate chips and heat in the microwave for 1 minute. Stir, then heat in 30-second intervals, stirring in between, until the chocolate is completely smooth and melted. Set aside to cool.
4-In a large mixing bowl, beat cream: In a large mixing bowl, beat cream cheese, sugar, and butter together on medium speed until smooth and creamy.
5-Slowly add in cooled melted chocolate chips,: Slowly add in cooled melted chocolate chips, stirring until well blended. Then, gently fold in Cool Whip until combined.
6-Stir in mini chocolate chips and stir: Stir in mini chocolate chips and stir until incorporated. Spread the cream cheese mixture on top of cooled brownies. Place in the refrigerator until firm and set for 60-120 minutes.
7-Garnish the cheesecake with drizzles of hot: Garnish the cheesecake with drizzles of hot fudge sauce before slicing and serving.

Last Step:

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Notes

Preparation: 20 min. Cooking: 35 min. Allow time for every resting, cooling and chilling step in the instructions. Additional time: follow the resting and cooling steps (60 min).

• Method: no_cook

Nutrition

• Serving Size: 1 slice
• Calories: 467
• Sugar: 33
• Sodium: 198
• Fat: 31
• Saturated Fat: 20
• Carbohydrates: 43
• Fiber: 2
• Protein: 5
• Cholesterol: 55