Description
Indulge in these No-Bake Cheesecake Brownies, featuring a fudgy brownie base topped with a creamy cheesecake layer. Perfect for any occasion, they are easy to make and sure to impress your guests!
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Chocolate shavings or cocoa powder (optional)
- Fresh berries (like raspberries or strawberries) (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or line it with parchment paper for easy removal later.
- In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the granulated sugar until well combined.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay!
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You want them fudgy, not dry!
- Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack.
- While the brownies are cooling, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, mixing until fully incorporated. Scrape down the sides of the bowl to ensure everything is well combined.
- Add the vanilla extract and mix again until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, starting with a small amount to lighten the cream cheese, then gradually folding in the rest.
- Once the brownie base has cooled completely, spread the cheesecake mixture evenly over the brownies using a spatula.
- Smooth the top with the spatula or create a decorative swirl if desired.
- Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight for best results.
- Once the cheesecake layer is set, remove the brownies from the refrigerator. If using parchment paper, lift them out of the pan for easier cutting.
- Cut the brownies into squares or rectangles with a sharp knife, wiping the knife with a damp cloth between cuts for clean edges.
- If desired, sprinkle the top with chocolate shavings or garnish with fresh berries before serving.
Notes
- For best results, allow the brownies to chill overnight to ensure the cheesecake layer sets properly.
- Feel free to customize the toppings based on your preferences.
- Prep Time: 30 minutes
- Cook Time: 25 minutes