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No-Bake Cheesecake with a Brownie Base: A Delicious Twist on a Classic

If there’s one dessert I can’t resist, it’s cheesecake. Its creamy texture and rich flavor make it a go-to treat for any occasion. But recently, I stumbled upon a game-changing twist: a no-bake cheesecake with a delicious brownie base! This delightful recipe not only satisfies my cheesecake cravings but also takes the classic to a whole new level. Let me share why I’m so in love with this dessert, and how easy and fun it is to make!

Why the Brownie Base?

While the traditional cheesecake base is tasty, the brownie base brings a decadent chocolate richness that pairs perfectly with the creamy filling. The combination of the fudgy brownie crust and the smooth cheesecake is a match made in dessert heaven. It adds depth and a bit of indulgence that makes each bite a celebration. Trust me, once you try it, you’ll be hooked!

Easy, Fun, and Full of Flavor

Creating this no-bake cheesecake is an incredibly straightforward process, making it perfect for both seasoned bakers and kitchen novices. Here’s how you can whip it up:

Ingredients You’ll Need:

Brownie Base:

  • 300 g Arnott’s Choc Ripple Biscuits
  • 150 g Butter

Cheesecake Filling:

  • 500 g Full-Fat Cream Cheese
  • 125 g Icing Sugar
  • 300 ml Double Cream

Step-by-Step Instructions

For the Brownie Base:

  1. Blitz the Biscuits: Start by tossing the Choc Ripple biscuits into a food processor. Blitz them until you achieve a fine crumb. This part is super satisfying—you’ll love how quick it is!
  2. Mix with Butter: Melt the unsalted butter and combine it with the biscuit crumbs. Press this mixture firmly into the bottom of an 8″ (20 cm) deep springform tin. Pop it in the fridge to set while you work on the cheesecake filling.

For the Cheesecake:

  1. Cream the Cheese: In an electric stand mixer, combine the full-fat cream cheese and icing sugar. Mix until smooth and creamy—this is where the magic begins! I love using my KitchenAid for this; it really gets the texture just right.
  2. Add Double Cream: Pour in the double cream and whisk on a medium-high setting (about 5-6 on the dial) until the mixture holds its shape, much like meringue. It’s light, fluffy, and oh-so-delicious!
  3. Flavor It Up: Here’s where you can get creative! Fold in your favorite add-ins like crushed Maltesers, Oreos, or even a splash of peppermint extract for a refreshing twist.
  4. Chill to Perfection: Pour the cheesecake filling over your brownie base and smooth it out. Refrigerate for at least 6 hours, or preferably overnight, to let it set.

The Taste Test

Once your cheesecake has chilled and set, it’s time for the best part—tasting it! Each slice reveals that beautiful contrast between the fudgy brownie and the creamy filling. The flavors meld together perfectly, creating a dessert that’s both rich and refreshing. Whether you’re serving it at a family gathering or indulging in a quiet night in, this cheesecake is sure to impress!

What we think

This no-bake cheesecake with a brownie base has quickly become one of my favorite desserts. It’s easy to make, fun to customise, and downright delicious! If you’re a cheesecake lover like me, you owe it to yourself to try this recipe. Elevate your dessert game and enjoy every luscious bite, you won’t be disappointed! So grab your ingredients and get ready to whip up something truly special. Happy baking!

No-Bake Cheesecake with a Brownie Base
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No-Bake Cheesecake with a Brownie Base

Servings

14

servings
Prep time

10

minutes
Cooking time

15

minutes

Creating this no-bake cheesecake is an incredibly straightforward process, making it perfect for both seasoned bakers and kitchen novices. Here’s how you can whip it up:

Ingredients

  • Base

  • 300g Arnott’s Choc Ripple Biscuits

  • 150g Butter

  • Cheesecake Filling

  • 500g Full-Fat Cream Cheese

  • 125g Icing Sugar

  • 300 ml Double Cream

Directions

  • For the base
  • Blitz the Biscuits: Start by tossing the Choc Ripple biscuits into a food processor. Blitz them until you achieve a fine crumb. This part is super satisfying—you’ll love how quick it is!
  • Mix with Butter: Melt the unsalted butter and combine it with the biscuit crumbs. Press this mixture firmly into the bottom of an 8″ (20 cm) deep springform tin. Pop it in the fridge to set while you work on the cheesecake filling.
  • For the Cheesecake filling
  • Cream the Cheese: In an electric stand mixer, combine the full-fat cream cheese and icing sugar. Mix until smooth and creamy—this is where the magic begins! I love using my KitchenAid for this; it really gets the texture just right.
  • Add Double Cream: Pour in the double cream and whisk on a medium-high setting (about 5-6 on the dial) until the mixture holds its shape, much like meringue. It’s light, fluffy, and oh-so-delicious!
  • Flavor It Up: Here’s where you can get creative! Fold in your favorite add-ins like crushed Maltesers, Oreos, or even a splash of peppermint extract for a refreshing twist.
  • Chill to Perfection: Pour the cheesecake filling over your brownie base and smooth it out. Refrigerate for at least 6 hours, or preferably overnight, to let it set.

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