Brownie Cheesecake

What really tests my patience (besides my kiddo) is a cheesecake setting in my refrigerator. I like to leave it in there overnight, so when i wake up the next morning i have a beautiful chilled dessert to look forward to, and of course  my morning caffeine fix…very very important. Although I wonder why the first cup always tastes better? hmm. Well I’m sure there’s some chemistry there and I’m definitely not a scientific person.

Anyway let’s just keep talking about the velvety, smooth, tangy, and OH so sweet brownie cheesecake that i just attempted! This was an experimental combination for me, which im relieved didn’t turn out to be a disaster. But Im sure it can be better. The only thing i will change next time is to make the brownie base layer thinner…so it would be more cheesecake, less brownie. Still a delightful treat! Take a look…


This no-bake cheesecake recipe is by far the easiest and fail proof recipe. For the base you can use any of your favorite brownie recipe. Please read on for my step by step process:

STEP 1: Make a simple brownie batter according to the recipe you are following. Bake in a springform pan. Set aside to cool completely.

STEP 2: Prepare the no-bake cheesecake batter.


500 grams cream cheese (room temperature)

1 1/4 cup condensed milk

1/4 cup + 2 tblsp lemon juice

1 tsp vanilla essence


1. Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth.

2. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.

3. Beat in the vanilla and lemon juice until all is nice and smooth.

STEP 3: Slice/tort the brownie into a 1″ or ideally half inch layer. Place it back into the pan. This is now your cheesecake base.

note: I found it helpful to line the cake pan with wax paper before pouring the cheesecake batter in. It was much easier and neater when i took the chilled cake out. 

STEP 4: Pour the cheesecake batter onto this brownie base. Even it out with a spatula.

STEP 5: Cover with cling film and let it set and chill in the refrigerator overnight.

STEP 6: Next morning carefully take the cake out of the pan. For the top layer i simply blitzed the remaining brownie cake that i had in a food processor along with some toasted almonds. Then simply sprinkle on top of the cake and slice away!


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