Chocolate Brownie Cheesecake
Decadent no bake Chocolate Brownie Cheesecake with fudgy brownie base and creamy chocolate cheesecake filling. Perfect dessert for birthdays and special occasions.
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Wire rack
- Offset spatula
Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 16 ounces cream cheese room temperature
- 1/2 cup sour cream
- 3/4 cup powdered sugar
- 8 ounces semi-sweet chocolate melted and cooled
- 1 teaspoon espresso powder optional
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan and line bottom with parchment paper.
- Whisk together flour, 1/2 cup cocoa powder, baking powder, and salt in a medium bowl.
- In another bowl, mix melted butter, granulated sugar, eggs, and vanilla until well combined.
- Combine wet and dry ingredients until just mixed. Pour into prepared pan and spread evenly.
- Bake brownie base for 25-30 minutes until center is nearly set but slightly jiggly. Cool completely on wire rack.
- Melt chocolate and let cool to room temperature. Beat cream cheese until smooth and fluffy, about 3 minutes.
- Add powdered sugar, remaining cocoa powder, sour cream, and espresso powder. Mix until well combined.
- Pour in cooled melted chocolate and blend until uniform. Pour filling over cooled brownie base.
- Smooth top with offset spatula. Refrigerate for at least 6 hours or overnight before serving.
Notes
- Use room temperature ingredients for smoothest filling
- Chill overnight for best slicing results
- Use hot knife for clean cuts
- Store covered in refrigerator for up to 5 days