No-Bake Brownie Batter Cheesecake
Description
Chocolate lovers, this is for you. This no-bake cheesecake is rich and fudgy with a brownie mix added to make it even more incredible. It's a lot lighter than a traditional baked cheesecake.
Ingredients
Crust:
2 1/2 c. chocolate sandwich Oreo cookie crumbs
6 T. unsalted butter
Filling:
24 oz. cream cheese, softened
1/2 c. granulated sugar
3 T. heavy whipping cream
2 t. vanilla extract
3 c. brownie mix, dry
Glaze:
3 T. brownie mix, dry
3 t. vegetable oil
4 T. heavy whipping cream, or milk
Topping:
1 c. heavy whipping cream
1/2 c. powdered sugar
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Crust:
Lightly spray a 9-inch springform pan, lightly greasing the edges with cooking spray; wipe gently with a paper towel.
Grind the Oreo cookies into fine crumbs using a food processor or blender; measure out 2 1/2 cups.
In a microwaveable bowl, microwave the butter for 45 - 60 seconds until the butter is melted.
In a separate medium-sized bowl, pour the melted butter into the cookie crumbs; stir until there are no dry crumbs remaining. Pour the crumbs into the springform pan; press firmly into the bottom and up the sides of the springform pan, making a thick crust.
Filling:
Beat the cream cheese on medium-high speed for 2 - 3 minutes until light and fluffy.
Slowly add the sugar into the cream cheese while beating the mixture. Add the heavy whipping cream and vanilla extract; beat until the filling is smooth and creamy, scraping down the bowl as needed. Slowly add the dry brownie mix, beating on medium speed until the dry mix is completely blended into the cream cheese.
Pour filling into the prepared crust; spread evenly.
Cover; refrigerate for 4 hours until filling is firm.
Glaze:
In a small bowl, combine dry brownie mix, vegetable oil and heavy whipping cream . Whisk until mixture is smooth. For a thinner mixture, add additional heavy whipping cream. Drizzle over the cheesecake.
Topping:
Place the mixing bowl and whisk attachment in the freezer for 5 - 10 minutes to chill.
Pour the heavy whipping cream into the chilled bowl; use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar; continue beating on high speed until stiff peaks form.
Remove the springform pan edge; use a large star tip to pipe the whipped cream on the outside edges of the cheesecake.
10 servings.
Prep Time
Cook Time
PT0M