Decadent Fudge Brownie No-Bake Cheesecake

This fudge brownie no-bake cheesecake always wows whenever I bring it out, and it's my go-to for something that looks fancy without any oven fuss. It's got a dense, chewy brownie as the base, cool creamy cheesecake with chocolate chips in the middle, then a slick of warm fudge on top. If you're short on time but want something that everyone can't stop talking about, this dessert's a winner.

Whenever I'm hit with chocolate cravings or friends drop by out of nowhere, this is the cheesecake that's gone first. My sister has claimed it as her forever birthday dessert—she hasn't wished for anything else since.

Decadent Ingredients

• Hot fudge sauce: Pour loads of this glossy topping right before serving. Pick a thick store-bought kind or go homemade.
• Dark chocolate chips (at least 60% cocoa): These bring an intense, silky chocolate flavor and melt beautifully—ditch the cheap ones if you want it really smooth.
• Cream cheese, softened: Gives that signature creamy tang. Best to use the regular full-fat block.
• Brownie mix or baked brownie base: Sets up as the base. Get one with cocoa or real chocolate high on the ingredient list.
• Mini semi-sweet chocolate chips: Get those little chocolate bits in every mouthful. Minis spread out better throughout the filling.
• Frozen whipped topping (let it thaw): Makes the cheesecake totally easy and light—just be sure it's chilled but not frozen so it mixes easily.
• Sugar: Balances out the bitter notes in the chocolate and blends in smoothly. Use regular white sugar.
• Butter, softened: Richens up all the layers. Go for unsalted to keep flavors clean.
• Brown sugar: Adds a little extra caramel-y flavor in the fudge. Either light or dark brown sugar works.
• Cocoa powder: Unsweetened cocoa deepens the fudge sauce flavor to pure chocolatey goodness.
• Milk: Helps get the fudge sauce nice and pourable. Any milk works but whole is the creamiest.
• Vanilla: Kicks up the fudge flavor. Splash in a bit of real extract for best results.

Simple Step-by-Step

Serve:

Right before you bring it out, pour on that hot fudge. Keep slices chilled when you serve—it's extra silky this way.

Make the Fudge Sauce:

In a small pot, stir brown sugar, cocoa, milk, and butter over medium heat till you see bubbles. Pull it off the heat and mix in the vanilla. Let it chill for a bit before using.

Chill Time:

Slide the cheesecake into the fridge and let it firm up for a couple hours at least. The top should spring back when you tap it.

Spread It On:

Scoop the creamy cheesecake layer onto the cold brownie base. Even it out with a spatula and get those corners.

Mix in the Chips:

Stir the mini chips in by hand so they're sprinkled throughout every bite.

Fold in the Whipped Topping:

Add the chilled whipped topping to your cheesecake batter and gently fold it in—don't beat, just combine so it's light.

Blend Melted Chocolate:

Pour in your melted chocolate (make sure it's room temp). Mix until it's just blended so you don't lose the fluff.

Whip the Filling:

In a big bowl, beat together the softened cream cheese, sugar, and butter with a mixer until super creamy.

Melt the Chocolate:

Zap chocolate chips in the microwave, stir, and repeat in quick bursts until totally smooth. Cool off before you add it to the batter.

Brownie Base:

If using a boxed mix, bake it in your pan and cool it COMPLETELY. If using a ready base, just make sure it’s cold first—the cheesecake needs it stable.

Prep Your Pan:

Spray an 8-inch springform with oil so nothing sticks. This size makes cutting and serving a breeze.

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I'm always amazed at how much deeper the flavor is when I splurge on the good dark chocolate chips You really taste that difference My best memory is showing up with this at a big family party—people were begging for the secret before they'd even finished eating

Storage Ideas

Stick any leftovers in the fridge, tightly wrapped The creamy texture holds up great for a few days

If you want to store it longer Wrap the unsauced cheesecake up in plastic and foil, then freeze it Bring it out the night before and thaw in the fridge for best results

Swaps and Shortcuts

If you want zero fuss you can totally just grab premade brownies from the store bakery and use those for the bottom

Swap out the frozen topping for homemade whipped cream—just whip some heavy cream and add a little sugar to taste

For some crunch, mix in toasted walnuts or pecans into the brownie base before baking or assembling

Fun Ways to Serve

Give each piece a pop of color and tang with a handful of fresh strawberries or raspberries on top

Add a scoop of vanilla ice cream next to your slice for extra indulgence

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How This Sweet Came To Be

In the US, anything cheesecake always steals the show at celebrations and get-togethers This easy no-bake spin got big during the late twentieth century when quicker is better in the kitchen Mixing it with a classic fudge brownie was bound to happen—now it's a must-have for every chocolate fan

Common Recipe Questions

→ Can I swap in premade brownies for the base?

Definitely! Grab a pack of brownies from the store, trim them to fit your pan, and you’re all set to keep going.

→ How long should the cheesecake chill before serving?

Stick the finished dessert in your fridge for at least an hour. A couple hours is even better, so it’s nice and firm when you cut it.

→ Do I need to bake anything for that creamy cheesecake layer?

Nope! Just combine, spread it on, and chill. The fridge does the work for you.

→ Can I get this ready a day ahead?

You sure can. Pop it together the night before, let it rest in the fridge, and slice when you’re ready. The flavors only get better.

→ What can I use in place of store-bought whipped topping?

If you’d rather use freshly whipped cream, that’s fine. Just add a little powdered sugar so it stays fluffy.