Detailed Steps to Trying out Chocolate Chip Brownie Cheesecake Recipe in the House

Chocolate Chip Brownie Cheesecake Recipe

Sometimes you need two desserts. We’ve been around. You are asked if you’d prefer that the brownies or perhaps the cheesecake. Also it seems somewhat embarrassing simply to state “yes” and catch both. In the event that you’re able to identify with this, then that cheesecake is right for you.

It-all Starts using a fudgy brownie that’ll function as the crust of this cheesecake. Afterward, that is topped off with a straightforward no-bake cheesecake full of loads of chips. Watch? You obtain brownies and cheesecake! Winwin!

You can utilize any brownie you prefer to your crust. For a short cut to an already very simple dessert, I used a brownie mix, Krusteaz glutenfree Double Chocolate Brownie Mix. It’s among my favourite brownie mixes, and you’d never guess it is gluten free.

If You Would likes a scratch option, use your favourite recipe for an 8-inch square pan of brownies. My Favourite Fudgy Brownies would do the job wonderfully.

This is one it’s so easy to gather. With that little chill time, it is really a fantastic make-ahead dessert, too. When it’s prepared to serve, you may like a slice of the delicious two-in-one dessert!


  • Inch package Krusteaz Gluten-free Double Chocolate Brownie Mix*
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 1 large egg
  • 16 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1 cup mini chocolate chips


  1. Pre heat oven to 325°F. Lightly grease a 9-inch round spring form pan.
  2. Bake 45 to 50 minutes or until a pick inserted into the middle comes out with moist crumbs.
  3. Cool completely in pan.
  4. Working with an electric mixer on medium speed, beat the cream cheese and sugar until blended and smooth. Mix in the vanilla.
  5. Working with an electric mixer with a whisk attachment, beat the cream at medium-high speed until soft peaks form.
  6. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips.
  7. Transfer the filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.