No-Bake Fudge Brownie Cheesecake is the ultimate chocolate lover’s dessert. Featuring a rich, fudgy brownie crust topped with a smooth chocolate cheesecake filling loaded with chocolate chips, this show-stopping treat is finished with a glossy layer of hot fudge sauce. It’s decadent, indulgent, and completely oven-free—except for the brownie base.

Why You’ll Love This Recipe

Ultra decadent: With three layers of chocolate—brownie, cheesecake, and fudge—this dessert satisfies the most intense chocolate cravings.
Minimal baking required: Only the brownie base is baked; the rest is a no-bake dream.
Velvety texture: The cheesecake filling is airy and smooth, thanks to the blend of melted chocolate and whipped topping.
Perfect for gatherings: It’s a crowd-pleasing centerpiece that’s easy to make ahead.
Visually stunning: With a glossy hot fudge finish, this cheesecake looks as indulgent as it tastes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

boxed brownie mix (prepared according to package instructions)
60% cocoa chocolate chips
cream cheese (softened)
granulated sugar
unsalted butter (softened)
frozen whipped topping (Cool Whip), thawed
semi-sweet chocolate chips (mini or full-size)
hot fudge sauce (store-bought or homemade)

Directions

Lightly grease an 8-inch springform pan with nonstick spray.
Prepare the brownie mix as directed on the package. Pour the batter into the prepared springform pan and bake according to instructions.
Allow the brownie base to cool completely in the pan before proceeding.
In a microwave-safe bowl, melt the 60% cocoa chocolate chips in 30-second intervals, stirring between each until smooth. Let the melted chocolate cool slightly.
In the bowl of a stand mixer, beat the cream cheese, granulated sugar, and softened butter together until smooth and fluffy.
With the mixer on low speed, slowly pour in the cooled melted chocolate and continue mixing until fully incorporated.
Gently fold in the thawed Cool Whip with a spatula until the mixture is smooth and airy.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the cheesecake mixture.
Spread the cheesecake layer evenly over the cooled brownie crust and smooth the top.
Refrigerate the cheesecake for at least 1 hour, or until fully set.
Just before serving, pour a generous layer of hot fudge sauce over the top and smooth it out for a glossy finish.
Slice and serve chilled.

Servings and timing

Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: Approximately 360 kcal per serving

Variations

Peanut butter swirl: Swirl in ¼ cup of peanut butter into the cheesecake layer for a chocolate-peanut butter twist.
Mint chocolate: Add a few drops of peppermint extract and use mint chocolate chips for a seasonal variation.
Oreo topping: Sprinkle crushed Oreos over the fudge topping for added crunch and flavor.
Nutty finish: Add a layer of chopped pecans or walnuts over the brownie before pouring the cheesecake filling.
Mocha flair: Mix in 1 teaspoon of espresso powder with the melted chocolate for a coffee-chocolate combo.

Storage/Reheating

Storage: Store covered in the refrigerator for up to 5 days.
Freezing: Freeze the fully assembled cheesecake (without fudge topping) for up to 2 months. Thaw in the refrigerator overnight and add the fudge before serving.
Reheating: Not applicable—this dessert is best served cold.

FAQs

Can I use a homemade brownie recipe instead of a boxed mix?

Yes, a homemade fudgy brownie recipe will work perfectly. Ensure it’s sturdy enough to support the cheesecake layer.

Does the brownie base need to be completely cooled?

Yes, the brownie must be fully cooled before adding the cheesecake layer to prevent melting or separation.

Can I use homemade whipped cream instead of Cool Whip?

You can, but be sure to stabilize it with gelatin or powdered sugar so it holds its shape and texture.

What’s the best way to cut clean slices?

Use a hot knife (dip in hot water, then dry) for clean cuts. Wipe the blade between slices for the neatest presentation.

Can I make this dessert ahead of time?

Absolutely. It’s ideal for making 1–2 days in advance and storing in the refrigerator.

What’s the best chocolate to use for melting?

Use quality 60% cocoa chocolate chips or bars for the richest flavor. Avoid chocolate candy melts.

Can I use an 9-inch springform pan instead?

Yes, but the layers will be slightly thinner, and you may need to reduce the baking time for the brownie base.

Can I skip the fudge topping?

Yes, but the hot fudge adds a glossy finish and an extra layer of indulgence. It’s highly recommended.

Is this dessert overly sweet?

Despite the chocolate layers, the tangy cream cheese helps balance the sweetness, especially with semi-sweet and dark chocolates.

Can I serve it at room temperature?

This cheesecake is best served chilled. At room temperature, the texture may become too soft to slice cleanly.

Conclusion

No-Bake Fudge Brownie Cheesecake is the ultimate indulgent dessert for chocolate lovers. With a chewy brownie base, creamy chocolate chip cheesecake center, and a luxurious fudge topping, every layer delivers intense flavor and irresistible texture. Whether for holidays, birthdays, or a casual celebration, this dessert is guaranteed to impress—and requires no complicated baking techniques. Make it once, and it’ll become a go-to favorite in your dessert collection.

No-Bake Fudge Brownie Cheesecake

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A rich and indulgent no-bake chocolate cheesecake layered over a fudgy brownie crust, filled with chocolate chips, and topped with a glossy layer of hot fudge sauce – the ultimate dessert for chocolate lovers.

Author: Mari
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 boxed brownie mix
1 1/2 cups 60% cocoa chocolate chips
12 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 cups frozen whipped topping (Cool Whip), thawed
3/4 cup semi-sweet chocolate chips (mini or full-size)
Hot fudge sauce (store-bought or homemade)

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Instructions

Lightly spray an 8-inch springform pan with nonstick spray.
Prepare brownie batter according to package instructions. Pour into the prepared pan and bake as directed. Let the brownie crust cool completely.
In a microwave-safe bowl, melt the 60% cocoa chocolate chips in 30-second intervals, stirring between each until smooth. Let cool slightly.
In a stand mixer, beat cream cheese, sugar, and butter until smooth and fluffy.
With the mixer on low, slowly pour in the cooled melted chocolate and mix until fully incorporated.
Using a spatula, gently fold in the thawed whipped topping until smooth and airy.
Fold in the semi-sweet chocolate chips.
Spread the cheesecake mixture evenly over the cooled brownie base.
Chill in the refrigerator for at least 1 hour or until fully set.
Before serving, pour a generous layer of hot fudge sauce on top and smooth it out.

Notes

Ensure the brownie base is completely cool before adding the cheesecake layer to prevent melting.
Use mini chocolate chips for a more even distribution throughout the filling.
Chill longer for cleaner slices, especially if making ahead for an event.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 30g
Sodium: 190mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg