The Ultimate Chocolate Brownie Cheesecake

This is the only Chocolate Brownie Cheesecake you will ever need. This baby tastes super indulgent and I suggest you make this cheesecake ASAP if a) you love chocolate b) it’s date night, your anniversary, or you’ve just had one heck of a week.…

There are main 3 elements in this impressive but easy to make cheesecake, the baked brownie layer, the no bake chocolate cheesecake layer and the chocolate ganache drip.

WHAT DOES THIS CHOCOLATE BROWNIE CHEESECAKE TASTE LIKE?

Heaven. No really this chocolate brownie cheesecake is one of my fav desserts of all time. The cheesecake is rich and creamy (and cheesecake layer is no bake which we love), the brownie is indulgent and chocolatey. What’s not to love? oh and another thing it’s looks really fancy but your friends will never know how quick and easy it was to make!

Why should you make this chocolate brownie cheesecake?

Well, let me tell you, there are many reasons to whip up this decadent dessert. First of all, it combines two of the most delicious things in the world: brownies and cheesecake. Second, it’s super easy to make, and you don’t need any fancy equipment or ingredients. Third, it’s perfect for any occasion, whether it’s a birthday, a holiday, or a random Tuesday. And fourth, it will make you and everyone who tastes it very happy and never want to leave your house.

Tips to make the best chocolate brownie cheesecake-

1. Use good quality chocolate. I know, I know, it’s tempting to save some money and buy the cheap stuff, but trust me, it makes a huge difference. You want a dark chocolate with no more than 60% cocoa solids so the brownie layer will not be too bitter.
2. Use full-fat cream cheese and mascarpone, this is not the time to worry about calories, my friends. Plus using full-fat will ensure the cheesecake layer holds up once set in the fridge.
3. Wait for the melted chocolate and butter to cool before adding to the rest of the brownie mixture. This will ensure that your brownie batter does not split.
4. Refrigerate the cheesecake overnight, as it is a no bake cheesecake you want it to set before removing it from the fridge and cutting into it.

SOUNDS GREAT, HOW DO YOU MAKE IT?

Chocolate Brownie Layer

1. To start you will make the brownie layer by melting dark chocolate and butter together.
2. Mix the vanilla extract, eggs and sugars together, pour in the the melted dark chocolate and butter.
3. Measure the flour and cocoa powder then add to the wet ingredients. Mix until everything is combined, simple!

Now to create the fudgy brownie cubes on top of the cheesecake, you will leave a little bit of the brownie mixture to bake in a separate small tin. Bake the smaller tin for 15 mins so the brownies will be super fudgy.

Chocolate cheesecake layer

1. To make the chocolate cheesecake layer, mix cream cheese, mascarpone & vanilla extract together in a bowl until combined. 
2. Sift the icing sugar and cocoa powder together, then add to the cream cheese and mix just until combined.
3. Whisk the double cream in a separate bowl until it starts to thicken (not too much), add to the cream cheese mix.
4. Mix until everything is just combined, do not over mix! Pour on top of the cooled brownie layer and refrigerate overnight.

Scroll down to get the full recipe …

HOW TO SERVE?

Before you remove the cheesecake from the fridge you need to make the chocolate ganache to drizzle down the sides of the cheesecake. You make this by melted dark chocolate and double/heavy cream in the microwave. To sweeten add a few tablespoons of golden syrup.

Once the ganache has cooled a bit but is still runny, drizzle on down the sides of the cheesecake, then top with cubes of the extra brownie baked previously. Drizzle with a little more of the ganache and you are ready to enter the gates of brownie heaven!

If you love this chocolate brownie cheesecake, check out these recipes…

• Rolo brownies – that look like Rolos
• S’mores brownie pie
• Vegan chocolate Oreo cheesecake

Print

Prep Time: 40mins Cooking Time: 25mins 25mins

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 57 voted )

Ingredients

Brownie base

• 200g butter
• 200g dark chocolate
• 160g plain flour
• 50g cocoa powder
• 3 eggs
• 200g caster sugar
• 60g soft light brown sugar
• 1tbsp vanilla extract

Chocolate cheesecake

• 350g Philadelphia cream cheese
• 160g mascarpone
• 170g icing sugar
• 60g cocoa
• 160ml double cream
• 1tbsp vanilla extract

Chocolate ganache

• 150g dark chocolate (less than 60% cocoa)
• 210ml double/heavy cream
• 2 tbsp golden syrup (or syrup of choice)

Instructions

Chocolate Brownie

1. To start you will make the brownie layer by melting dark chocolate and butter together in the microwave (20 sec at a time) Set aside to cool.
2. Mix the vanilla extract, eggs and sugars together, pour in the the melted dark chocolate and butter.
3. Measure the flour and cocoa powder then add to the wet ingredients. Mix until everything is combined.
4. Pour 3/4 of the brownie mix into a lined 8" spring form cake tin, and the rest into a lined 5" cake tin (or any small size baking tin)
5. Bake the brownies in the oven for 25-30 mins at 170c. Remove the small brownie from the oven after 15 minutes.

Chocolate Cheesecake

1. To make the chocolate cheesecake layer, mix cream cheese, mascarpone & vanilla extract together in a bowl until combined. 
2. Sift the icing sugar and cocoa powder together, then add to the cream cheese and mix just until combined.
3. Whisk the double cream in a separate bowl until it starts to thicken (not too much), stir the cream to the cream cheese mix with a spatula.
4. Mix until everything is just combined, do not over mix! Pour on top of the cooled brownie layer and refrigerate overnight.

Chocolate Ganache

1. Chop the dark chocolate into small pieces, then pour into a bowl.
2. Heat the cream for 1 minute in the microwave, pour over the chopped chocolate. Leave it for 2 mins to melt the chocolate.
3. Pour 2tbsp golden syrup (or your syrup of choice) into the ganache, mix together until smooth.
4. Once cooled a little pour into the centre of the cheesecake, then use the back of a spoon to push the ganache over the edges to drip down the sides of the cheesecake. If the ganache is not runny enough, heat it for 5-10 seconds in the microwave.

Decorate 

1. Cut the small brownie into small cubes and place around the edge on top of the cheesecake, drizzle with melted chocolate and serve. Note: Do not leave this cheesecake out of the fridge as it will become very soft.