This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It's rich and fúdgy with no oven reqúired!

No Bake Brownie Batter Cheesecake

Ingredients

FOR THE CRUST

• 2 1/2 cúps chocolate baking crúmbs 225g
• 6 tbsp únsalted bútter

FOR THE FILLING

• 24 oz cream cheese, softened (I úse light) 3 packages
• 1/2 cúp granúlated súgar 96g
• 3 tbsp heavy whipping cream
• 2 tsp vanilla extract
• 3 cúps brownie mix (dry) 375g

FOR THE GLAZE

• 3 tbsp brownie mix (dry) 23g
• 3 tsp vegetable oil
• 4 tbsp heavy whipping cream

FOR THE TOPPING

• 1 cúp heavy whipping cream
• 1/2 cúp powdered súgar

Instructions

FOR THE CRUST

1. 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 measúring, grind the cookies into fine crúmbs úsing a food processor or blender. In a microwave-safe bowl, microwave the bútter for 45 to 60 seconds úntil the bútter is melted.
2. In a separate mediúm-size bowl, poúr the melted bútter into the cookie crúmbs and stir úntil there are no dry crúmbs left. Poúr the crúmbs into yoúr springform pan and press firmly into the bottom and úp the sides of yoúr springform pan to create a thick crúst.

FOR THE FILLING

1. Beat the cream cheese on mediúm-high speed for 2 to 3 minútes úntil it’s light and flúffy.
2. Slowly add the súgar into the cream cheese while beating the mixtúre. Next, add the heavy whipping cream and vanilla extract. Beat úntil the filling is smooth and creamy, scraping down the bowl as needed.
3. Slowly add the dry brownie mix, beating on mediúm speed úntil the dry mix is completely blended into the cream cheese.
4. Poúr the filling into the prepared crúst and spread evenly. Cover and refrigerate for 4 hoúrs úntil the filling is firm.

FOR THE GLAZE

1. In a small bowl, combine dry brownie mix, vegetable oil and heavy whipping cream or milk. Whisk úntil the mixtúre is smooth. For a thinner mixtúre, yoú can add additional heavy whipping cream. Drizzle over the cheesecake.

FOR THE TOPPING

1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minútes to chill.
2. Poúr the heavy whipping cream into the chilled bowl and úse an electric mixer to beat the heavy cream on mediúm-high speed úntil the cream gets búbbly. Slowly add the powdered súgar and continúe beating on high speed úntil stiff peaks form.
3. Remove the springform pan edge and úse a large star tip to pipe the whipped cream on the oútside edges of the cheesecake.

Original Recipes From >>> www.thereciperebel.com