Brownie Bottom No Bake Cheesecake Tart

Brownie Bottom No Bake Chocolate Cheesecake Slice

Brownie Bottom No Bake Cheesecake Tart

Course: Dessert

Cuisine: American

Keyword: brownie bottom pie, brwonie cheesecake

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 327kcal

Author: Colleen Kennedy

This Brownie Bottom No Bake Cheesecake recipe is easy and perfect for outdoor BBQ's! No bake Chocolate Cheesecake with Brownie Bottom

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Ingredients

Homemade or boxed brownie batter
1 ½ bricks cream cheese 12 oz, room temperature
½ cup sugar
4 TBS butter
1 teaspoon vanilla
1 ½ cups chocolate chips divided
2 cups whipped topping*
Topping
Caramel see notes
Hot Fudge Sauce store-bought or homemade, see notes
¼ cup chocolate chips

Instructions

Grease a tart pan with removable bottom or an 8 or 9 inch springform pan.
Make 1 recipe of brownie batter or use a box mix and make it according to the directions on the package for fudge brownies.
Preheat oven to the required temperature to cook your brownies. Pour batter into your prepared pan and bake until done. Time will vary based on pan used. Between 20-25 minutes most likely.
In your mixing bowl, cream together cream cheese, sugar, butter and vanilla,. Melt 1 ½ cups of the chocolate chips. Stir until smooth. Allow melted chocolate to cool down for a few minutes .
Fold the melted chocolate into your mixture and whip until smooth.
Add in thawed whipped topping and beat until smooth.
Pour over cooled brownie bottom and refrigerate at least 1 hour or up to overnight.
Once cheesecake tart is set, drizzle with fudge sauce, caramel and chocolate chips.

Notes

*As much as I LOVE homemade whipped cream and almost exclusively serve that in our house. For this you must use the frozen (then thawed) whipped topping. Which is the stuff my husbands' dreams are made of funny enough...it all goes back to his childhood, lol.

For Homemade Fudge Sauce, in a small pot, combine 5 TBS cocoa powder with ¼ cup melted butter, 1 TBS vanilla and ½ cup brown sugar. Heat over low heat and mix until smooth, gradually adding in ¼ cup milk. Once smooth. Remove from heat. Once cooled a bit, drizzle over tart.

For caramel, either make a small quantity of your own (I like Ina Garten's recipe...just cut it in half or a third) or use 20 unwrapped wrapped caramel squares combined with 3 TBS milk. Heat until melted and smooth. Drizzle overtop tart.

Since I am not an RD or nutritionist, nutritional calculations are done via Wordpress plug-in. For this recipe you still need to add in the nutritional information from your store-bought or homemade brownies.

Nutrition