Chocolate Brownie Cheesecake from the kitchen

Some days you're craving brownies, while other days it might be cheesecake! I say, let's combine the two together! This almost no-bake Chocolate Brownie Cheesecake recipe combines a baked, fudgy brownie bottom with a creamy no-bake chocolate cheesecake top! It's an easy dessert made in a 7″ springform pan, so it's the perfect size for a small office or dinner party, book club, or family get-together!

What Ingredients Will I Need?

For the Brownie Base

• All-Purpose Flour
• Salt
• Baking Powder
• Unsweetened Cocoa Powder
• Granulated Sugar
• 1 Large Egg
• Vanilla Extract

For the Cheesecake Layer

• Semi-Sweet Chocolate Chips
• Full-Fat Cream Cheese
• Granulated Sugar
• Unsalted Butter
• Frozen Whipped Topping (like Cool Whip)

How it comes together

This Chocolate Brownie Cheesecake recipe, also known as a Brownie Bottom Chocolate Cheesecake, is made using a 7″ springform pan. It's broken out into only two parts, one of which is no-bake.

1. Make the brownie base. Mix the all-purpose flour, salt, baking powder, and unsweetened cocoa powder together. Add in the unsalted butter, granulated sugar, egg, and vanilla extract and mix until fully combined. The brownie batter will have a thick consistency. Bake for 350ºF for 30-35 minutes. Let the brownie base cool before adding the cheesecake layer
2. Make the chocolate cheesecake layer. Melt the chocolate chips first in the microwave. Let them cool a bit. Next beat together the cream cheese, granulated sugar, and unsalted butter. Add the melted chocolate, then fold in the whipped topping.
3. Spoon the chocolate cheesecake mixture onto the top of the cooled brownie base.
4. Refrigerate the brownie cheesecake. A minimum of 2 hours is good, but overnight is fine too. Keep it covered loosely with plastic wrap while in the refrigerator.
5. Release from the springform pan and serve!

Quick Tips Before Starting

Below are just a few quick tips and the tools Try for making this chocolate brownie cheesecake recipe.

• I used my Zenker 7″ springform pan to make this cheesecake recipe, but alternatively, you can also make these as mini chocolate brownie cheesecake bites using this 12 cavity muffin silicone mold. You would bake the brownie part for the same amount of time.
• You can prepare the 7″ springform pan with just a flour-based baking spray or you can also cut a parchment paper circle for the bottom and a parchment paper strip that's as tall as the pan. Just make sure to spray the parchment paper again with the baking spray.
• This chocolate brownie cheesecake is a partial no-bake recipe. Only the brownie base needs to be baked. The cheesecake top does not.
• The brownie batter will be thick in consistency, but it won't be so thick you can't spread it out along the bottom of the springform pan.
• Once you bake the brownie base, make sure to allow it to cool completely before topping it with the chocolate cheesecake layer!
• For the cheesecake layer it's important that your melted chocolate has cooled, and your butter and cream cheese are at room temperature. The frozen whipped topping should be thawed as well.
• If you don't have an angled spatula for smoothing out the top of the cheesecake, you can use the bottom of a spoon.
• To add a decorative top, you can add some melted chocolate and cut up chunks of brownies (either from store-bought or house-made).

Recommended Cheesecake Baking Tools

I've compiled my list of recommended cheesecake-baking tools below.