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Friends, I am so excited to share this with you! This incredible no bake cheesecake is from my friend Julianne’s new cookbook No Bake Treats!

I know you know I have big, BIG love for no bake cheesecakes and just cheesecake in general.

Some of my other favorites here are:

No Bake White Chocolate Raspberry Cheesecake

Real Deal No Bake Lemon Cheesecake

And this The Best Vanilla Cheesecake — no water bath required!

This No Bake Peanut Butter Marshmallow Square Cheesecake went absolutely nuts around Easter — it’s a little over the top, but if you love the classic marshmallow squares you’re in for a real treat!

I couldn’t resist adding another to my collection from Julianne’s book.

She is the no bake dessert queen and shares her delicious treats on her site Beyond Frosting. If you’ve never heard of her, you need to check her out (link above!) — some seriously amazing desserts!

I can’t say that adding brownie mix to a cheesecake would have ever crossed my mind, but I’m glad it crossed Julianne’s because the flavor in this cheesecake is incredible! It’s so rich and chocolatey without being as heavy as a baked cheesecake.

This cheesecake is for true chocolate lovers only though!

If you’re not one who is prone to lick that brownie batter spatula, then this might not be the cheesecake for you

Now you need to know, this cheesecake is one for sharing!

I would definitely recommend making it when you have a few friends to share with (or, hey — slice it up and freeze individually for when the craving hits!). It’s quite sweet and soooo chocolatey, but it is truly the ultimate cheesecake for chocolate lovers.

Not that I know any of those

Some people have asked about using regular cake mix instead of brownie mix. I haven’t tried it, but I don’t think you would get quite the same intense chocolate flavor. If that’s okay with you, then give it a try!

I will also add that for the recipe, one box of brownie mix should be just right.

Tips for Making this No Bake Brownie Batter Cheesecake:

• You’re going to want a really great Springform pan if you don’t already have one — cheap ones can start to leak and that’s not something you want!
• I’ve included the recipe as it is in the cookbook, but I couldn’t get my hands on any whipping cream before I made it (I tried!) so I substituted 1% milk and it worked just fine!

Here’s a look at the cookbook! No Bake Treats from Julianne Bayer

Watch the recipe video down below and see how easy it is to make!

Is it safe to eat raw brownie mix?

It is not recommended to consume raw flour, although I’m going to leave that choice up to you to make. I’ve eaten my share of this Brownie Batter Cheesecake, and I’m still holding up

If you are concerned about the fact that the brownie mix contains raw flour, feel free to heat treat your brownie mix. Some people do this in the oven, be spreading it on a pan and baking it, and I’ve seen others simply microwave the dry brownie mix for a couple of minutes on high.

If it’s a concern for you, feel free to investigate further and make the best choice for you.

Otherwise, you may want to make one of the no-bake cheesecakes listed above or this Chocolate Cheesecake.

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No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It’s rich and fudgy with no oven required!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 985cal

Author Ashley Fehr

Ingredients

FOR THE CRUST

• 2 1/2 cups chocolate baking crumbs 225g
• 6 tbsp unsalted butter

FOR THE FILLING

• 24 oz cream cheese, softened (I use light) 3 packages
• 1/2 cup granulated sugar 96g
• 3 tbsp heavy whipping cream
• 2 tsp vanilla extract
• 3 cups brownie mix (dry) 375g

FOR THE TOPPING

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar

FOR THE GLAZE

• 3 tbsp brownie mix (dry) 23g
• 3 tsp vegetable oil
• 4 tbsp heavy whipping cream

Instructions

• FOR THE CRUST: Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. 
• In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. Stir the melted butter into the cookie crumbs until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of your springform pan to create a thick crust.
  
• FOR THE FILLING: Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
• Slowly add the sugar into the cream cheese while beating the mixture. Next, 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 the filling into the prepared crust and spread evenly. Cover and refrigerate for 4 hours until the filling is firm.
• FOR THE TOPPINGPlace the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Remove the springform pan edge and spread whipped cream over cheesecake, or pipe swirls around the edges (the photos show both ways)
• FOR THE GLAZE: In a small bowl, combine dry brownie mix, vegetable oil and heavy whipping cream or milk. Whisk until the mixture is smooth. For a thinner mixture, you can add additional heavy whipping cream. Drizzle over the cheesecake.

Video

Nutrition

Calories: 985cal | Carbohydrates: 134g | Protein: 12g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 85mg | Sodium: 723mg | Potassium: 158mg | Sugar: 86g | Vitamin A: 910IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 3.8mg

The post No Bake Brownie Batter Cheesecake Recipe appeared first on The Recipe Rebel.

This is another one of my recipe redo’s, and can I just say I was SO happy to update this one?

When I started following the recipe (yes, my own recipe!) I was thinking, “this is way more complicated than it needs to be!” I changed the ingredients and the method quite a bit this time, but only to make it so much simpler and easier to follow!

This recipe was probably my 10th or 12th recipe on the blog, and I had written it when I was still mostly writing recipes for me (and maybe my mom). I added things when I was making it and I’m not sure why they were in there. More than likely I had opened my fridge and said, “oh hey — I’ve got ¾ cup of leftover vanilla pudding and some blackberries and some chocolate cupcakes that were a little too fluffy to be cupcakes — let’s make trifle!”

The flavors were great, though, and I wanted to streamline things a little when I redid it and, taking out unnecessary ingredients and steps that were making things complicated.

There are several ways that you can go the extra mile and do everything from scratch, or take some shortcuts to make things even easier. I will include those options just above the recipe!

I used some leftover brownies that I had in the freezer as my “cake”‘ — the BEST brownies ever, might I add. You can use chocolate cake instead, but for me, fudgier is always better!

The pudding is a little softer than one you would make if you were making pudding just to eat, but I love the way it sneaks into all of the cracks in your brownie cubes!

Here are some different options shortcuts you can use if you’re short on time or you just want to avoid the oven!

Pudding:

• You could use 1 box of instant chocolate pudding (note that it well set much more quickly than cooked pudding)
• You could use prepared chocolate pudding off of the shelf.
• You can make the homemade chocolate pudding in the recipe.

Brownies:

• You can make my favorite brownie recipe here> (I actually used the leftover brownies from this Nutella Brownie Fruit Pizza!)
• You can make a brownie mix.
• You can make your favorite cake recipe or chocolate cake mix.
• Or you can make things super simple and buy some two-bite brownies from the store and chop them up!

Cheesecake:

• There’s really no way to cheat on the cheesecake, unless you were to stir in some seedless blackberry jam instead of pureeing and straining the berries.

Whipped Cream:

• Whip your own cream and sweeten with sugar.
• Use store-bought whipped topping.

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Chocolate Blackberry Cheesecake Trifles

Chocolate cake, homemade chocolate pudding and a blackberry cheesecake mousse create a rich and fruity trifle.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 441cal

Author Ashley Fehr

Ingredients

For the Blackberry Cheesecake Mousse

• 8 oz package cream cheese I used light
• 1/2 cup powdered icing sugar
• 1 1/2 cups blackberries could substitute any berries you like
• 2-3 cups whipped cream or whipped topping

For the Chocolate Pudding

• 1 cup sugar
• 1/2 cup cocoa powder
• 1/4 cup corn starch
• pinch of salt
• 3 cups milk

For the trifle

• 1 box prepared brownie mix or 1 homemade 9×13″ brownie
• Whipped cream
• Additional blackberries if desired

Instructions

• For the mousse: In a stand mixer or large bowl with electric mixer, beat cream cheese until smooth. Add sugar and beat until combined.
• Puree blackberries and press through a fine mesh strainer into the cream cheese. Beat until combined.
• Fold in whipped cream, carefully turning the mixture over with a spatula until combined.
• Refrigerate until you are ready to assemble.
• For the pudding: Combine sugar, cocoa, corn starch and salt in a large pot. Slowly whisk in milk. Cook over medium heat stirring often. As mixture begins to thicken, whisk constantly.
• Transfer to a bowl and press plastic wrap onto the top of the pudding. Set aside to come to room temperature(you can refrigerate to speed up the process!)
• Assembly: Cut brownie cake into cubes. Layer first cake, then pudding, then mousse, creating as many layers as you desire. Top with whipped cream and fresh blackberries if desired.

Nutrition

Calories: 441cal | Carbohydrates: 66g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 248mg | Potassium: 210mg | Fiber: 2g | Sugar: 49g | Vitamin A: 530IU | Vitamin C: 3.9mg | Calcium: 121mg | Iron: 1.9mg

The post Chocolate Blackberry Cheesecake Trifles appeared first on The Recipe Rebel.