No Bake Brownie Batter Cheesecake

"See the difference Cheesecake Dough Without Bake Brownie This is a cheese cake for chocolate lovers! It's rich and fudgy without an oven!


Just dessert
American cuisine
Preparation Time 45 minutes
Total Time 45 minutes
Servings 12
985kcal calories

MaterialFOR LEVELS

• 2 1/2 cups 225g bread crumbs
• 6 tablespoons unsalted butter

TO FILL

• 24 oz cream cheese, soft (I use lightly) 3 packages
• 1/2 cup 96g granulated sugar
• 3 tablespoons heavy whipping cream
• 2 teaspoons vanilla extract
• 3 cups mixed (dry) brownies 375g

FOR GLASSES

• 3 tablespoons mixed (dry) brownies 23g
• 3 teaspoons of vegetable oil
• 4 tablespoons heavy whipping cream

FOR TOPING

• 1 cup of heavy whipped cream
• 1/2 cup of powdered sugar

Instructions

• FOR STRENGTH: Prepare a 23-inch (23-cm) jump-shaped skillet by slightly smearing the edges of the pan with cooking spray, and then gently wipe it with a paper towel.
• In a microwave-safe bowl, add the butter for 45 to 60 seconds until the butter melts. Stir the melted butter into the cake crumbs until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly down and up the sides of your springform pan to make a thick crust.
• TO FILL: Beat cream cheese at medium-high speed for 2 to 3 minutes until it is light and smooth.
• Slowly add sugar to the cream cheese while beating the mixture. Next, add heavy whipped cream and vanilla extract. Beat until the contents are smooth and soft, rub the bowl as needed.
• Slowly add the dry brownie mixture, shake at medium speed until the dry mixture is completely mixed into the cream cheese.
• Pour the contents into the crust that has been prepared and apply evenly. Cover and chill for 4 hours until the contents are firm.
• FOR CRAZY: In a small bowl, mix the mixture of dry brownies, vegetable oil, and whipped cream or milk. Beat until the mixture is smooth. For thinner mixes, you can add extra heavy whipping cream. Drizzle over cheesecake.
• FOR INSTALLATION Put the mixing bowl and whisk in the freezer for 5 to 10 minutes until it cools.
• Pour the heavy whipped cream into a cold bowl and use an electric mixer to beat the thick cream at medium-high speed until the cream becomes bubbly. Slowly add powdered sugar and continue beating at high speed until a stiff peak is formed.
• Remove the edges of the springform skillet and use the tip of a large star to distribute the whipped cream on the outside edge of the cheesecake.

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