When I got home that evening, I got on my phone and started searching for the perfect recipe to recreate it. I knew it had to have a good texture, lots of flavor, the brownie had to be chewy and the cheesecake layer luscious and rich. It needed to have a good amount of chocolate and loads of delicious flavors to bring it all together. All in all, this was an amazing recipe that really made me fall in love with cheesecake all over again.
I will keep making this over and over again, that’s for sure! Check out what our friends over at The Recipe Rebel had to say about this:
“This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It’s rich and fudgy with no oven required!”
No oven? What? Is this a dream?!
Ingredients
FOR THE CRUST
2 ½ cups Oreo cookie crumbs
6 tbsp Land O’ Lakes unsalted butter
FOR THE FILLING
24 oz Philadlephia cream cheese, softened
½ cup Domino granulated sugar
3 tbsp Land O’ Lakes heavy whipping cream
2 tsp vanilla extract
3 cups Betty Crocker brownie mix (dry)
FOR THE GLAZE
3 tbsp Betty Crocker brownie mix (dry)
3 tsp Wesson vegetable oil
4 tbsp Land O’ Lakes heavy whipping cream(or milk)
FOR THE TOPPING
1 cup Land O’ Lakes heavy whipping cream
½ cup Domino powdered sugar
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. Before measuring, grind the cookies into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir 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 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.
FOR THE TOPPING
Place 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 use a large star tip to pipe the whipped cream on the outside edges of the cheesecake.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add some chocolate shavings over the top
Thanks again to The Recipe Rebel for this amazing recipe.
