I can’t say enough good things about this recipe….mmmmmm…..sooooo gooooood!! Valentine’s Day is coming up why don’t we just blame it on that and dive into this sinful dessert?
Fudge Brownie No-Bake Cheesecake
(Adapted from a dash of sanity)
To make this a true no-bake recipe buy a premade brownie from your local bakery or grocery store and cut to fit pan that is used in the directions below.
OR
1 brownie recipe or 1 Double Chocolate Ghirardelli’s boxed brownie mix
1 1/2 cups Ghirardelli’s 60% Cocoa chocolate chips
12 ounces cream cheese, softened
1/2 cup sugar
1/4 cup (1/2 stick) butter, softened
2 cups frozen non-dairy whipped topping, thawed
¾ cup mini semi-sweet chocolate chips
1 recipe for 10-minute Hot Fudge Sauce
½ cup brown sugar
¼ cup cocoa powder
¼ cup butter
¼ cup milk
2 teaspoons vanilla
Prepare an 8-inch springform pan, otherwise known as a cheesecake pan by spraying with cooking oil. Make brownies according to package directions.
Remove brownies from oven and let them completely cool.
Once brownies are completely cool make the no-bake cheesecake. In a small bowl add chocolate chips and heat in microwave for 1-minute. Stir, and then heat in 30 second intervals stirring in between until chocolate is completely smooth and melted. Set aside to cool.
Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Slowly add in cooled melted chocolate chips, stirring until well blended. Then fold in whipped topping until blended, I get a little impatient and usually start to beat it.
Add in mini chocolate chips and stir until incorporated. Spread on top of cooled brownies.
Place in the refrigerator until firm and set 30-60 minutes.
When ready to serve make fudge sauce. To get full directions see below.
Cut the cheesecake into slices and serve, drizzle with hot fudge sauce.
Ten Minute Fudge Sauce
1/2 c packed light brown sugar
1/4 c unsweetened cocoa powder
1/4 c unsalted butter
1/4 c milk
1 tsp vanilla extract
Mix brown sugar and cocoa powder in a small bowl. Set aside.
In a medium saucepan, cook butter and milk until it starts to bubble ( about 5 min on medium heat).
Add cocoa mixture. Stirring constantly with a wooden spoon, cook for 2 minutes until smooth.
Remove from heat and stir in vanilla.
Let sit for at least 5 minutes. It will thicken.
Store covered in refrigerator for up to 1 week.
Reheat for 10 seconds in microwave before using.
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