Fudge Brownie No-Bake Cheesecake (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 box brownie mix, or enough premade brownie to fit an 8-inch springform pan
→ No-Bake Cheesecake Layer
02 -
1 1/2 cups 60% cocoa chocolate chips
03 -
12 ounces cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
1/4 cup butter, softened
06 -
2 cups frozen non-dairy whipped topping, thawed
07 -
3/4 cup mini semi-sweet chocolate chips
→ Hot Fudge Sauce
08 -
1/2 cup brown sugar
09 -
1/4 cup cocoa powder
10 -
1/4 cup butter
11 -
1/4 cup milk
12 -
2 teaspoons vanilla extract
# Instructions:
01 -
Lightly grease an 8-inch springform pan with cooking oil. Prepare brownies according to package directions or fit a premade brownie base. Bake as directed and allow to cool completely in the pan.
02 -
Place 1 1/2 cups chocolate chips in a microwave-safe bowl. Heat for 1 minute, stir, then continue in 30-second intervals until melted and smooth. Set aside to cool slightly.
03 -
In a large mixing bowl, beat together softened cream cheese, granulated sugar, and 1/4 cup softened butter on medium speed until smooth and creamy.
04 -
Gradually add cooled melted chocolate to the cream cheese mixture, blending well until fully incorporated.
05 -
Gently fold the thawed whipped topping into the chocolate-cream cheese mixture until evenly combined.
06 -
Stir in mini semi-sweet chocolate chips until distributed throughout the mixture.
07 -
Spread the cheesecake mixture evenly over the cooled brownie base in the springform pan. Refrigerate for 60 to 120 minutes until firm and set.
08 -
In a saucepan over medium heat, combine brown sugar, cocoa powder, 1/4 cup butter, and milk. Stir until the mixture comes to a boil and thickens slightly. Remove from heat and stir in vanilla extract. Allow to cool.
09 -
Drizzle prepared hot fudge sauce over the set cheesecake, slice, and serve chilled.
# Notes:
01 -
For clean slices, chill the cheesecake thoroughly and use a hot knife for cutting.