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    Home » Cheesecake

    Jul 13, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    No Bake Brownie Chocolate Cheesecake

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    Jump to Recipe Print Recipe
    Pinterest pin for no bake chocolate cheesecake.

    This no bake brownie chocolate cheesecake is the ultimate chocolate cheesecake. It has a fudgy brownie crust with a chocolate cheesecake that melts in your mouth. It is topped with a chocolate ganache frosting. You will need a glass of milk for this cheesecake!

    No bake chocolate cheesecake slice on a plate.
    Side shot of the cheesecake on a platter.

    This no bake brownie chocolate cheesecake is perfect for chocolate lovers! If you want a baked chocolate cheesecake recipe, try this Ultimate Triple Chocolate Cheesecake.

    The brownie crust is full of chocolate chips and made in a 9x13 pan. The brownie crust idea was inspired by my Nutella pie.

    The chocolate cheesecake batter, has both cocoa powder and chocolate ganache. Making the cheesecake incredibly rich!

    Then, the top of chocolate ganache frosting gives it such fluffy pile of chocolate on top. I used the same frosting as my Marshmallow brownies.

    Jump to:
    • Why You Will Love This
    • Ingredients
    • Step By Step Instructions
    • Baking Tips
    • FAQ
    • Storing
    • 📖 Recipe

    Why You Will Love This

    • There is a brownie crust- The brownies are first baked in a 9X13 pan. Then, while warm, it is transferred into a 9 inch springform pan. Transferring the brownie warm and fudgy, gives the crust a soft texture even when cold.
    • No bake cheesecake batter- This has a chocolate cream cheese mixture with no eggs. Then, a sweet whipped cream is gently folded in. Which is why it will melt in your mouth!
    • Chocolate ganache frosting- This cheesecake would taste great without the frosting. However, it completes the cheesecake look!
    • Easier than baked cheesecake- Since it is not baked, no worries about water baths or cracked cheesecake.
    • So much chocolate!- If you have a chocolate craving, you will love this recipe! It is perfect for any special occasion or holiday season.
    No bake chocolate cheesecake with three slices taken out.

    Ingredients

    Here are the notes about the ingredients that are used.

    • Eggs for brownie crust- Use cold eggs. It gives the brownie a fudgier texture.
    • Melted butter- Let it cool slightly before using.
    • Oil- Use canola or vegetable. Either is fine.
    • Cocoa powder- I use this cocoa powder. Use dutch process to get a richer brownie. A natural cocoa powder will make a much lighter chocolate flavor.
    • Chocolate chips- Use both semisweet chocolate chips and milk chocolate chips. This gives a rich brownie flavor with the two types of chocolate chips. You can also use dark chocolate chips.
    • Cream cheese- Use full fat room temperature cream cheese. Don't use ⅓ fat.
    • Sour cream- Use full fat room temperature sour cream. It needs to be the full fat.
    • Heavy whipping cream- Make sure it is cold.
    • Vanilla extract- For best results, use pure vanilla extract.
    • Powdered sugar- Sift the powdered sugar for best results.
    Side shot of cheesecake slice.

    Step By Step Instructions

    Here are the instructions to make this rich chocolate cheesecake.

    STEP 1: For the brownies, mix the dry ingredients together. Then use a bowl of a stand mixer with a whisk attachment to beat the sugar and eggs on high speed.

    This gives the brownies a crackle top. Add in the rest of the wet ingredients.

    STEP 2: Next, fold in the dry ingredients. Then, fold in the chocolate chips. Bake the brownies for 60-70 minutes.

    STEP 3: Let the brownies sit for 25 minutes. Then, mold the brownies into the springform pan.

    Use the middle and only ¾ of the brownies. The rest can be used for eating.

    Use the 9 inch springform pan with a 9 inch parchment paper on the bottom. Mold the brownies up the sides of the pan and bottom.

    STEP 4: Beat the cream cheese until fluffy. Add in the sugar and cocoa powder. Mix on medium high speed until thoroughly combined. Scrape the bowl. Fold in the chocolate ganache.

    STEP 5: Make the whipped cream. Fold it into the cream cheese mixture. This takes a few minutes. Keep folding until combined.

    Pour cheesecake filling into the brownie crust.

    STEP 6: Chill overnight. Then, make the chocolate ganache. Mix the heavy cream and chocolate chips together in a small bowl until creamy.

    Chill in 10 minute intervals until it becomes a frosting like texture. Next, spread it over the top of the cheesecake.

    Cutting brownies in a tin.
    Pressing brownies in the pan.
    Folding in the whipped cream into a glass bowl.
    Cheesecake batter in a glass bowl.
    Spreading cheesecake batter in the pan.

    Baking Tips

    Be careful that the brownies are not overbaked or under baked. If it is under baked, it will be too fudgy to form into the crust. I tried this my first time. Then, I tried baking it as the crust. It didn't work.

    If the brownies are over baked, it will be too hard to form into the crust.

    To prevent cream cheese lumps, beat the cream cheese, sugar, and cocoa powder very thoroughly. Scrape the bowl several times during this process. Once you add the whipped cream, there is no going back to get rid of lumps.

    Make sure the cheesecake is chilled overnight or at least 6 hours. If you cut into it too soon, it will be like soup. It needs to completely set.

    Spreading frosting on top of cheesecake.

    FAQ

    Can I do an Oreo crust?

    Yes! Follow this Oreo cheesecake recipe for the Oreo cookie crumbs crust.

    Why is my cheesecake gritty?

    You will need to sift the cocoa powder. A lot of cocoa powders are very lumpy. This will fix the problem.

    Can I pour cheesecake ganache on top instead?

    Yes you can. It doesn't have to be a frosting.

    What is the cheesecake doesn't set?

    This is because you over mixed the whipped cream into the cheesecake batter. You needs to be super gentle when folding in the whipped cream.

    Cheesecake slice on it's side with a bite missing.

    Storing

    This no bake brownie chocolate cheesecake needs to be stored in the fridge in an airtight container like this cake carrier. It will last up to 5 days in the fridge.

    Other Cheesecake Recipes To Try

    • Lemon Cheesecake with Strawberry Sauce
    • Peanut Butter Cheesecake
    • Strawberry Cheesecake Bars
    • Easter Egg Cheesecake

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    No bake chocolate cheesecake slice on a plate.

    No Bake Brownie Chocolate Cheesecake

    Stephanie Rutherford
    This no bake brownie chocolate cheesecake has a fudgy brownie crust with a creamy no bake chocolate cheesecake. It is topped with a chocolate ganache filling.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 1 hr 10 mins
    Total Time 2 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 16 servings
    Calories 952 kcal

    Ingredients
     
     

    Brownie Crust

    • 2 ⅔ cups White granulated sugar
    • 4 Large eggs cold
    • 1 Egg yolk cold
    • ⅔ cup Oil canola or vegetable
    • 10 tablespoon Unsalted butter melted
    • 1 teaspoon Pure vanilla extract
    • 1 cup All-purpose flour
    • 1 ½ cups Unsweetened cocoa powder I prefer dutch process
    • 2 tablespoon Cornstarch
    • ½ teaspoon Salt
    • 1 cup Semi-sweet chocolate chips
    • 1 cup Milk chocolate chips

    Chocolate Cheesecake

    • ½ cup Semi-sweet chocolate chips
    • ¼ cup Heavy cream
    • 24 oz Cream cheese room temperature
    • ½ cup White granulated sugar
    • ½ cup Unsweetened cocoa powder
    • ½ cup Sour cream room temperature
    • 1 ½ cups Heavy cream
    • ¾ cup Powdered sugar
    • 1 teaspoon Pure vanilla extract

    Chocolate Ganache

    • 1 cup Semi-sweet chocolate chips
    • ¾ cup Heavy cream

    Instructions
     

    Brownie Crust

    • Preheat oven to 350°F. Spray a 9X13 pan with baking nonstick spray. Line with parchment paper on the bottom and 2 sides. Spray again.
    • In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt. Using a mixer with a whisk attachment, beat the eggs, egg yolk, and sugar together. Beat on high for 5 minutes. The sugar/eggs will get be very light and fluffy.
    • While the eggs are mixing, melt the butter in the microwave. Then, let it slightly cool. Once the eggs are done mixing, add in the oil, melted butter, and vanilla. Mix on low until combined. Take off mixer.
    • Fold in the dry ingredients. Fold until it is completely combined, but be gentle so none of the air from the eggs deflates. Fold in the chocolate chips.
    • Pour batter into the pan. Bake for 60-70 minutes. The brownies are done baking the edges are set, but the middle is very slightly underdone.
    • Let it sit for 25 minutes before forming into the crust. Spray a 9 inch spring form pan with baking non-stick spray. Place a parchment paper on the bottom and spray again.
    • Use gloves and form the warm brownies into the crust. Use only the middle of the brownies and use only ¾ths of the tray. It should go halfway up the pan. Compact with your hands. Then, let it sit while you make the batter.

    Chocolate Cheesecake

    • In a saucepan over medium heat, heat the heavy cream until hot and steaming. Place chocolate chips into a small bowl. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds. Stir until combined. If any chocolate chunks remain, heat in 10 second intervals in the microwave until melted. Set aside.
    • Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl. Add in sugar and sifted cocoa powder. Beat on low until starting to combine. Then, switch to high and beat for 1 minute. Scrape the bowl to make sure the cocoa powder is completely mixed in.
    • Add in the chocolate ganache and sour cream. Mix until combined. Take off the mixer.
    • Freeze a metal mixing bowl and whisk attachment for 10 minutes. Take the cold bowl out of the freezer and mix in the heavy cream, powdered sugar, and vanilla. Beat on high until stiff peaks form.
    • Fold the whipped cream into the cheesecake batter. Fold until it is fully combined. Be gentle! It should be super creamy cheesecake batter.
    • Spread the cheesecake batter on top of the brownie crust. Cover in foil and chill for at least 6 hours or overnight.

    Chocolate Ganache Frosting

    • In a saucepan over medium heat, heat the heavy cream until hot and steaming. Place chocolate chips into a small bowl. Pour hot cream over chocolate chips.
    • Let it sit for 1 minute and 30 seconds. Stir until combined. If any chocolate chunks remain, heat in 10 second intervals in the microwave until melted.
    • Chill in the fridge for 45 minutes. Stir every 10 minutes. It could take longer or slower depending on your fridge temperature. Chill until chocolate ganache reaches a pudding or frosting like consistency.
    • Spread on top of the cheesecake batter. Top with chocolate chips.

    Notes

    Brownie high altitude baking- Add an extra tablespoon of flour.
    Flour- Make sure it is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies.
    The brownies need to be formed while warm and still fudgy. If they cool, they won't form into the crust.

    Nutrition

    Calories: 952kcalCarbohydrates: 92gProtein: 9gFat: 68gSaturated Fat: 35gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 151mgSodium: 266mgPotassium: 484mgFiber: 7gSugar: 64gVitamin A: 1562IUVitamin C: 1mgCalcium: 117mgIron: 4mg
    Keyword brownie crust, chocolate cheesecake, chocolate ganache frosting, creamy, fudgy brownies, no bake
    Tried this recipe?Let us know how it was!

    « Caramel Cheesecake
    Mini Layered Cake »

    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Allison says

      February 09, 2022 at 3:15 pm

      5 stars
      So good!!!!! Loved all of the chocolate!!

      Reply
    2. Laura says

      February 07, 2022 at 2:44 pm

      5 stars
      While you do have to bake the brownies, it makes the cheesecake so much better!

      Reply
    3. Bri says

      August 11, 2021 at 3:05 pm

      5 stars
      I made this recipe for a birthday dessert and my whole family loved it. I found the level of sweetness to be perfect. The cheesecake set well and easily came out of my spring form pan. So yummy!

      Reply
    4. Bonnie says

      August 10, 2021 at 8:49 am

      Your description talks about room temperature sour cream yet I don’t see that item in your ingredient list or where it’s used in the recipe. What am I missing?

      Thanks

      Reply
      • Stephanie Rutherford says

        August 10, 2021 at 9:11 am

        Thank you for letting me know. I forgot to add that ingredient to the recipe. It is added now!

        Reply
        • Luisa says

          September 01, 2021 at 2:33 pm

          Hi, I am still not seeing when to add the sour cream in your instructions…help!

          Reply
          • Stephanie Rutherford says

            September 02, 2021 at 11:04 am

            I added it in now!

            Reply
            • Luisa says

              September 02, 2021 at 12:15 pm

              Thank you! I did it right!

    5. Chad says

      July 21, 2021 at 7:44 pm

      5 stars
      Delicious!!

      Reply
    6. Steven says

      July 19, 2021 at 7:30 pm

      5 stars
      I tried this cheesecake thinking it would be a nice treat for my family. Oh man was it good! This is easily my favorite cheesecake recipe now. I want to share it with everyone I know!

      Reply
    7. kat says

      July 15, 2021 at 2:52 pm

      Had a go at this recipe. The cheesecake didn't set and ended up as a pile of goo... still tasted good but not quite what I had in mind...

      Reply
      • Stephanie Rutherford says

        July 19, 2021 at 11:15 am

        Hello!
        Here are some reasons why the cheesecake didn't set.
        1. This cheesecake is best when chilled overnight. It needs a long time to chill in the fridge before it is ready to dig in.
        2. When you fold in the whipped cream into the chocolate cheesecake batter, you have to be VERY gentle. If you are too rough, it will knock out all of the air and it will be like you added 1 1/2 cups of heavy cream vs whipped cream.
        Hope this helps!

        Reply

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