Few desserts evoke the kind of immediate comfort and nostalgia that a No Bake Hot Fudge Brownie Cheesecake does. It’s the kind of treat that makes you pause after the first bite, smile a little wider, and feel completely wrapped in warmth. This isn’t just any chocolate dessert—this is a decadent fusion of two beloved classics: rich brownies and creamy cheesecake, topped with a generous pour of hot fudge that melts into every layer.
The origins of this dessert in my family began with a holiday accident—my oven broke the day before Thanksgiving. Panicked and with guests arriving the next day, I scavenged what I could from the pantry: a brownie mix, a forgotten brick of cream cheese, and a half-finished jar of fudge sauce. I decided to layer it all together, popped it into the fridge, and prayed for the best. That dessert disappeared in minutes, and ever since, it’s been a seasonal staple in our house.
Whether you’re celebrating a birthday, holiday, or simply indulging in a well-deserved slice of joy, this cheesecake captures that celebratory feeling. With its fudgy brownie base, airy chocolate chip-studded cheesecake layer, and silky hot fudge topping, this is a showstopper of a dessert—yet surprisingly simple to make.
It requires no water bath, no gelatin, and no fancy techniques. It’s a dessert anyone can master and everyone will love. Let’s take a look at how to make it your new favorite.
Why You’ll Love This Recipe
- Fuss-Free Prep: No oven needed for the cheesecake layer, and minimal baking if using a brownie mix.
- Layers of Flavor: Chewy brownie, smooth cheesecake, and hot fudge blend in every bite.
- Crowd-Pleaser: A guaranteed hit for parties, potlucks, or weekend family dinners.
- Make-Ahead Friendly: Chill it in advance and add the fudge just before serving.
- Customizable: Easily swap in different toppings like crushed nuts, whipped cream, or fresh berries.
The Cozy Charm of No Bake Hot Fudge Brownie Cheesecake
Description
Few desserts evoke the kind of immediate comfort and nostalgia that a No Bake Hot Fudge Brownie Cheesecake does. It’s the kind of treat that makes you pause after the first bite, smile a little wider, and feel completely wrapped in warmth. This isn’t just any chocolate dessert—this is a decadent fusion of two beloved classics: rich brownies and creamy cheesecake, topped with a generous pour of hot fudge that melts into every layer.
The origins of this dessert in my family began with a holiday accident—my oven broke the day before Thanksgiving. Panicked and with guests arriving the next day, I scavenged what I could from the pantry: a brownie mix, a forgotten brick of cream cheese, and a half-finished jar of fudge sauce. I decided to layer it all together, popped it into the fridge, and prayed for the best. That dessert disappeared in minutes, and ever since, it’s been a seasonal staple in our house.
Whether you’re celebrating a birthday, holiday, or simply indulging in a well-deserved slice of joy, this cheesecake captures that celebratory feeling. With its fudgy brownie base, airy chocolate chip-studded cheesecake layer, and silky hot fudge topping, this is a showstopper of a dessert—yet surprisingly simple to make.
It requires no water bath, no gelatin, and no fancy techniques. It’s a dessert anyone can master and everyone will love. Let’s take a look at how to make it your new favorite.
Ingredients
- 1 box brownie mix (or about 8 store-bought brownies to fit an 8″ pan)
- 1½ cups 60% cocoa dark chocolate chips
- 12 oz full-fat cream cheese, softened
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 cups frozen whipped topping (like Cool Whip), thawed
- ¾ cup semi-sweet chocolate chips
- Hot fudge sauce, store-bought or homemade
Instructions
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Start with the base: If baking your brownies, follow the package instructions and bake them in a greased 8” springform pan. Allow to cool completely. Alternatively, press store-bought brownies into the pan to form an even base. This gives the crust that chewy, fudgy consistency we love.
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Prepare the chocolate: In a microwave-safe bowl, heat the dark chocolate chips for about 60 seconds. Stir, then continue in 30-second bursts until completely melted and smooth. Let it cool for a few minutes—you want it fluid but not hot.
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Create the cheesecake mixture: In a stand mixer or large bowl, beat together softened cream cheese, sugar, and butter until light and fluffy. The mixture should be creamy with no lumps. Scrape down the sides of the bowl as needed.
-
Incorporate chocolate: Slowly drizzle the cooled, melted chocolate into the cheesecake mixture while mixing on low speed. This step gives the cheesecake its rich, chocolatey body.
-
Fold in the fluff: Using a spatula, gently fold in the whipped topping. This keeps the mixture light and airy, balancing out the richness of the chocolate and cream cheese.
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Add the chips: Stir in the semi-sweet chocolate chips for extra texture and chocolaty bites throughout.
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Assemble and chill: Pour the cheesecake filling over the brownie base and spread it out evenly. Smooth the top with a spatula, cover with plastic wrap, and refrigerate for at least 1 hour (or overnight if planning ahead).
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Top with fudge: Just before serving, warm your hot fudge sauce slightly and pour it over the chilled cheesecake. Let it settle and spread evenly across the top.
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Slice and serve: For perfect slices, dip your knife in hot water between cuts or use unflavored dental floss. Each piece will reveal creamy layers and a glossy fudge crown.
Notes
-
You can substitute dark chocolate chips with milk chocolate or white chocolate chips depending on your taste.
-
For a gluten-free version, use a gluten-free brownie mix.
INGREDIENTS YOU’LL NEED:
- 1 box brownie mix (or about 8 store-bought brownies to fit an 8″ pan)
- 1½ cups 60% cocoa dark chocolate chips
- 12 oz full-fat cream cheese, softened
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 cups frozen whipped topping (like Cool Whip), thawed
- ¾ cup semi-sweet chocolate chips
- Hot fudge sauce, store-bought or homemade
How to Make No Bake Hot Fudge Brownie Cheesecake
STEP-BY-STEP INSTRUCTIONS:
- Start with the base: If baking your brownies, follow the package instructions and bake them in a greased 8” springform pan. Allow to cool completely. Alternatively, press store-bought brownies into the pan to form an even base. This gives the crust that chewy, fudgy consistency we love.
- Prepare the chocolate: In a microwave-safe bowl, heat the dark chocolate chips for about 60 seconds. Stir, then continue in 30-second bursts until completely melted and smooth. Let it cool for a few minutes—you want it fluid but not hot.
- Create the cheesecake mixture: In a stand mixer or large bowl, beat together softened cream cheese, sugar, and butter until light and fluffy. The mixture should be creamy with no lumps. Scrape down the sides of the bowl as needed.
- Incorporate chocolate: Slowly drizzle the cooled, melted chocolate into the cheesecake mixture while mixing on low speed. This step gives the cheesecake its rich, chocolatey body.
- Fold in the fluff: Using a spatula, gently fold in the whipped topping. This keeps the mixture light and airy, balancing out the richness of the chocolate and cream cheese.
- Add the chips: Stir in the semi-sweet chocolate chips for extra texture and chocolaty bites throughout.
- Assemble and chill: Pour the cheesecake filling over the brownie base and spread it out evenly. Smooth the top with a spatula, cover with plastic wrap, and refrigerate for at least 1 hour (or overnight if planning ahead).
- Top with fudge: Just before serving, warm your hot fudge sauce slightly and pour it over the chilled cheesecake. Let it settle and spread evenly across the top.
- Slice and serve: For perfect slices, dip your knife in hot water between cuts or use unflavored dental floss. Each piece will reveal creamy layers and a glossy fudge crown.
Helpful Tips:
- If using store-bought brownies, make sure they’re chewy and thick enough to hold the cheesecake layer.
- Soften your cream cheese and butter well in advance—cold dairy can lead to a lumpy filling.
- For a festive touch, sprinkle chocolate shavings, chopped nuts, or mini marshmallows on top.
- This dessert travels well. Just wait to add the fudge until right before serving for the best presentation.
DETAILS:
- Prep Time: 15 minutes
- Bake Time (if using mix): 25–35 minutes
- Chill Time: 1 hour
- Total Time: ~1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Notes:
- You can substitute dark chocolate chips with milk chocolate or white chocolate chips depending on your taste.
- For a gluten-free version, use a gluten-free brownie mix.
Nutritional Information (per slice):
- Calories: ~360
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 34g
- Sugar: 29g
- Protein: 4g
- Sodium: 151mg
Frequently Asked Questions:
Can I make this ahead of time?
Yes! You can prepare the entire cheesecake the night before. Just add the hot fudge topping before serving.
Can I freeze this cheesecake?
Absolutely. Freeze without the fudge topping, tightly wrapped. Thaw in the refrigerator overnight.
What’s the best way to slice it cleanly?
Use a knife dipped in hot water and wiped dry between each cut, or try unflavored dental floss.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze up to 2 months.
Related Recipes:
If you loved this No Bake Hot Fudge Brownie Cheesecake, you’ll also enjoy:
- Baileys Brownies (Without Alcohol): A Cozy Twist on a Classic Favorite
- Decadent Caramel Brownies
- Dark Chocolate Brown Sugar Cookies
Conclusion:
This No Bake Hot Fudge Brownie Cheesecake is more than a dessert—it’s a celebration in a pan. It’s what you bring out when you want everyone to smile, when you need a dessert that says “this day matters.” Whether you’re making it for someone you love, or for a little self-care, it always delivers a perfect balance of chewy, creamy, and chocolate-drizzled indulgence.