This irresistible brownie cheesecake is made from creamy no-bake peanut butter cheesecake layers filled with crumbled fudgy brownies and hot fudge, topped with a pile of peanut butter cups.
If this decadent combination sounds right up your alley, try my cheesecake brownies, next!
Why You’ll Love This Brownie Cheesecake Recipe
If you’re as obsessed with cheesecake recipes as we are, wait until you try this crazy-indulgent brownie cheesecake! This (almost) no-bake dessert layers peanut butter cheesecake with crumbly brownie chunks, hot fudge sauce, and plenty of peanut butter cups. Here’s why it’s a winner:
Peanut butter goodness. This cheesecake is a creamy peanut butter version of my favorite no-bake cheesecake. I’ve loaded it up with chocolate brownies and peanut butter cups, in an easy dessert that always wows at family gatherings.
Fudgy brownie layers. This brownie cheesecake has a decadent brownie bottom layered with even more crumbled brownies in the middle.
(Nearly) no bake. As much as we love a classic baked cheesecake, the process can be time-consuming. This recipe doesn’t fuss with water baths or cracked cheesecake. You only need the oven to bake your brownies!
Ingredients You’ll Need
Below is a short overview with notes on the ingredients for this brownie cheesecake. Don’t forget to scroll down to the recipe card for the full measurements and recipe details.
Brownies – Use your favorite boxed brownie mix, or these cake mix brownies are also quick and convenient.
Cream Cheese – Full-fat cream cheese, brought to room temperature.
Peanut Butter – You’ll want to use shelf-stable, creamy peanut butter. The oils in natural peanut butter tend to separate and make the filling greasy.
Sweetened Condensed Milk – Make sure it’s the sweetened kind, and not evaporated milk, which is unsweetened.
Heavy Whipping Cream – Like the cream cheese, full-fat heavy cream is best for the creamiest cheesecake.
Powdered Sugar – Also called confectioner’s sugar.
Peanut Butter Cups – You can use Reese’s cups or a generic version, for topping the cheesecake.
How to Make Brownie Cheesecake
This chocolatey, peanut buttery brownie cheesecake comes together in just a few easy steps:
Prepare the brownie bottom. Make a batch of brownies, let them cool, and then slice them into squares. Afterward, press ¾ of the brownies into the bottom of a 9” springform pan to form the crust. Top the brownie crust with an even layer of warm fudge sauce.
Make the cheesecake filling. Next, beat together the cream cheese and peanut butter followed by the sweetened condensed milk. In a separate bowl, whip heavy cream and powdered sugar to make whipped cream. Set some of the whipped cream aside and fold the rest into the peanut butter cheesecake batter.
Assemble. Spread half of the peanut butter cheesecake batter into your prepared brownie crust. Crumble over a layer of the leftover brownies, followed by the remaining cheesecake batter. Finally, spread the rest of the whipped cream over the top.
Add garnishes. Top your cheesecake with chopped peanut butter cups and a drizzle of additional hot fudge sauce.
Chill and serve. Place the finished brownie cheesecake into the fridge to chill for at least 4 hours, or overnight for best results. When you’re ready to serve, release the cheesecake from the pan and slice.
Why Is My No-Bake Cheesecake Runny?
If your no-bake cheesecake layers still haven’t set even after an overnight stint in the fridge, it could be because the ingredients you used were too warm. The cream cheese for the filling should be softened to room temperature. This means soft enough to leave an indent with your finger but still cool to the touch.
If your cream cheese is too warm, the filling won’t set up properly even after it’s chilled. To fix a runny cheesecake, you can try placing it in the freezer for 1-2 hours until it’s set.
Tips for Success
In case you need a bit of extra guidance, keep these recipe tips in mind:
Use full-fat ingredients. For the best no-bake cheesecake texture, use full-fat cream cheese and full-fat whipping cream. Avoid low-fat ingredients as they contain more water.
Don’t over- or underbake the brownies. If your brownies are too moist, they’ll be too soft to form the crust. If they’re overbaked, they’ll be too dry and crumbly. Use a toothpick stuck into the center of the brownies to test for doneness. If it comes out clean, they’re baked perfectly!
Make it a no-bake dessert. Skip baking the brownies and use ready-made, store-bought brownies instead. You can trim them to fit and press them into the springform pan as directed. It’s a huge time saver if you’re making this cheesecake in a hurry.
For clean slices, use a sharp knife and wipe off the blade between slices.
Chill the cheesecake. Budget at least 4 hours for the brownie cheesecake to chill in the fridge. Even better, overnight! It needs to be set completely before you slice it.
Easy Variations
This peanut butter brownie cheesecake is delicious just as it is, but you can always get creative with add-ins and more flavors. Try these ideas:
Oreo crust. In place of brownies, make this brownie cheesecake in an Oreo cookie crust instead.
Different brownies. Make the brownie bottom and layer with any boxed brownie mix you’d like, whether it’s fudge, double chocolate, German chocolate, etc. Or, try another homemade brownie variation, like these Bailey’s brownies for a fun adult twist.
Chocolate chips. Stir a handful of mini chocolate chips into the cheesecake filling.
Nuts. For crunch, sprinkle chopped pecans or walnuts over the brownie layer. You can also use nuts as a garnish in place of peanut butter cups if you prefer.
More garnishes. Instead of peanut butter cups, add a drizzle of melted peanut butter or homemade microwave caramel sauce. Top this cheesecake with chocolate shavings, chopped graham crackers, or another type of candy, like M&Ms.
How to Store
Fridge. Store leftover brownie cheesecake airtight in the fridge for up to 3 days.
Freeze. You can freeze this cheesecake either whole or in slices. Simply wrap the cheesecake tightly and keep it frozen for up to 2 months. Defrost in the fridge before serving.
An irresistible brownie cheesecake recipe made from creamy no-bake peanut butter cheesecake layered with fudgy chocolate brownies, homemade hot fudge, and peanut butter cups.
1 19.5 oz brownie mix (prepared in a 9x13 pan according to package directions)
1 cup hot fudge sauce, divided
2 (8 oz) packages cream cheese, room temperature
1 1/2 cups creamy peanut butter
1 (14 oz) can sweetened condensed milk
2 cups heavy whipping cream
1/4 cup powdered sugar
12 peanut butter cups, chopped
Bake brownies according to package directions, and allow them to cool completely.
When brownies are cooled, cut them into bars. Remove 3/4 of the bars from the pan and press them into the base of a 9″ springform pan. Set the remaining 1/4 of the brownies aside.
Heat hot fudge sauce for 30 seconds. Spread 3/4 cup onto the brownie base. Set aside.
In the bowl of a stand mixer, beat cream cheese and peanut butter until smooth and combined. Add in sweetened condensed milk and mix until evenly incorporated.
In another bowl, combine heavy cream and powdered sugar and beat on high until stiff peaks form. Reserve 1 cup of whipped cream and set aside. Fold the remaining whipped cream into the peanut butter mixture until smooth and evenly combined.
Spread half of the peanut butter mixture on top of the brownie base. Crumble the remaining brownies and sprinkle them on top of the peanut butter mixture. Top with remaining peanut butter mixture and, finally, remaining whipped cream.
Sprinkle chopped peanut butter cups over top and drizzle with remaining hot fudge sauce.
Chill for at least 4 hours. Overnight is best.
Release the cheesecake from the pan when ready to serve.
Notes
Store airtight in refrigerator for up to 3 days
Freeze airtight for up to 2 months. Thaw in the refrigerator
