No-Bake Brownie Batter Cheesecake
Description
You don't need to turn on the oven to get a delicious and rich chocolate dessert. This no-bake treat uses a store bought brownie mix, Oreo cookies, butter, cream cheese, heavy whipping cream and sugar to achieve a cheesecake that is so smooth and chocolat
Ingredients
Crust:
2 1/2 c. crushed Oreo cookie crumbs
6 T. unsalted butter
Filling:
24 oz. light 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
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Crust:
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray; wipe gently with a paper towel.
Before measuring, crush the cookies into fine crumbs using a food processor or blender.
In a microwave-safe bowl, microwave butter for 45 - 60 seconds until butter is melted.
In a separate medium-size bowl, pour the melted butter into the cookie crumbs; stir until there are no dry crumbs left. Pour the crumbs into the springform pan; press firmly into the bottom and up the sides of the pan to create a thick crust.
Filling:
Beat cream cheese on medium-high speed for 2-3 minutes until light and fluffy. Slowly add sugar into cream cheese while beating mixture. Add heavy whipping cream and vanilla extract; beat until 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 cream gets bubbly; slowly add powdered sugar; beat 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