Description
So last summer when it was like 95 degrees and my AC was barely keeping up, I got a massive craving for both brownies AND cheesecake. But turning on the oven? Absolutely not happening. That’s how this ridiculous dessert was born – it’s literally what would happen if brownie batter and cheesecake had a baby. The best part? Not a single minute of bake time. It’s got that deep chocolate brownie batter flavor we all secretly (or not so secretly) love to lick from the bowl, combined with the tangy creaminess of cheesecake. It’s basically heaven in springform form.
Ingredients
Scale
For the Crust:
- 24 chocolate sandwich cookies (you know the ones – black cookies, white filling)
- 5 tablespoons butter, melted (salted or unsalted, whatever’s in your fridge)
- Pinch of salt (skip if you used salted butter)
For the Brownie Batter Layer:
- 1 cup unsalted butter, room temperature (leave it out for at least an hour)
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder (the good stuff if you’ve got it)
- 2 teaspoons vanilla extract (real vanilla, not that imitation nonsense)
- 1/2 cup all-purpose flour (yes, we’re using raw flour – more on that in a bit)
- 1/2 teaspoon salt
- 2 tablespoons milk or cream
- 1 cup mini chocolate chips (because regular sized would be just TOO responsible)
For the Cheesecake Layer:
- 16 oz cream cheese, room temperature (that’s 2 blocks – the soft stuff in tubs won’t work here)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 cup heavy whipping cream, cold
- 2 tablespoons granulated sugar (for the whipped cream)
For Topping (because why stop now):
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 2 tablespoons chocolate syrup for drizzling
- A few brownie bites (store-bought is fine, we’re already making enough from scratch)