Rich Chocolate Cheesecake (Printable Format)

Rich and creamy no-bake cheesecake with intense brownie batter flavor. Chocolate cookie crust, fluffy filling, and brownie chunks on top!

# What You'll Gather:

→ Chocolate Cookie Crust

01 - 2 cups chocolate cookie crumbs (like Oreos, without filling)
02 - 1/2 cup unsalted butter, melted

→ Brownie Batter Filling

03 - 16 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1/2 cup brown sugar
06 - 1 teaspoon vanilla extract
07 - 1/4 cup cocoa powder
08 - 1/2 cup all-purpose flour (heat-treated)
09 - 1/2 cup heavy cream

→ Mix-ins & Toppings

10 - 1 cup whipped topping or whipped cream
11 - 1/2 cup mini chocolate chips
12 - Brownie chunks for garnish (optional)
13 - Extra whipped cream for topping

# Step-by-Step Instructions:

01 - Mix those chocolate cookie crumbs with melted butter until it sticks together like wet sand. Press it firmly into the bottom of a 9-inch springform pan - really pack it down! Pop it in the fridge while you work on the filling.
02 - Beat the softened cream cheese until it's perfectly smooth - no lumps allowed! This is key to a creamy cheesecake, so take your time with this step.
03 - Mix in both sugars and vanilla extract until everything's well combined and fluffy. The brown sugar adds that perfect brownie flavor!
04 - Stir in the cocoa powder and that heat-treated flour. Make sure you've treated your flour first - just microwave it for 1 minute to make it safe to eat raw.
05 - Pour in the heavy cream and beat until the mixture is smooth and wonderfully fluffy. This is when it really starts looking like brownie batter!
06 - Gently fold in the whipped topping and mini chocolate chips. Don't overmix - you want to keep it light and airy.
07 - Pour this amazing filling over your chilled crust and smooth the top with a spatula. Now for the hardest part - chill it in the fridge for at least 4 hours or overnight until it's nice and firm.
08 - Before serving, top with brownie chunks and a dollop of whipped cream. Cut into slices and watch everyone's eyes light up with this decadent treat!

# Important Tips:

01 - Heat-treating the flour is essential for food safety when eating raw flour in no-bake recipes.
02 - This cheesecake tastes even better after chilling overnight - the flavors really meld together.
03 - For clean slices, dip your knife in warm water and wipe clean between cuts.
04 - Store covered in the refrigerator for up to 5 days - if it lasts that long!

Back to Recipe