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I can’t say enough good things about this recipe….mmmmmm…..sooooo gooooood!! Valentine’s Day is coming up why don’t we just blame it on that and dive into this sinful dessert?

Fudge Brownie No-Bake Cheesecake

(Adapted from a dash of sanity)


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To make this a true no-bake recipe buy a premade brownie from your local bakery or grocery store and cut to fit pan that is used in the directions below.


1 brownie recipe or 1 Double Chocolate Ghirardelli’s boxed brownie mix

1 1/2 cups Ghirardelli’s 60% Cocoa chocolate chips

12 ounces cream cheese, softened

1/2 cup sugar

1/4 cup (1/2 stick) butter, softened

2 cups frozen non-dairy whipped topping, thawed

¾ cup mini semi-sweet chocolate chips

1 recipe for 10-minute Hot Fudge Sauce

½ cup brown sugar

¼ cup cocoa powder

¼ cup butter

¼ cup milk

2 teaspoons vanilla


Prepare an 8-inch springform pan, otherwise known as a cheesecake pan by spraying with cooking oil. Make brownies according to package directions.


Remove brownies from oven and let them completely cool.


Once brownies are completely cool make the no-bake cheesecake. In a small bowl add chocolate chips and heat in microwave for 1-minute. Stir, and then heat in 30 second intervals stirring in between until chocolate is completely smooth and melted. Set aside to cool.


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Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Slowly add in cooled melted chocolate chips, stirring until well blended. Then fold in whipped topping until blended, I get a little impatient and usually start to beat it.


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Add in mini chocolate chips and stir until incorporated. Spread on top of cooled brownies.


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Place in the refrigerator until firm and set 30-60 minutes.


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When ready to serve make fudge sauce. To get full directions see below.


Cut the cheesecake into slices and serve, drizzle with hot fudge sauce.


Ten Minute Fudge Sauce


1/2 c packed light brown sugar

1/4 c unsweetened cocoa powder

1/4 c unsalted butter

1/4 c milk

1 tsp vanilla extract


Mix brown sugar and cocoa powder in a small bowl. Set aside.


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In a medium saucepan, cook butter and milk until it starts to bubble ( about 5 min on medium heat).


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Add cocoa mixture. Stirring constantly with a wooden spoon, cook for 2 minutes until smooth.


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Remove from heat and stir in vanilla.


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Let sit for at least 5 minutes. It will thicken.


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Store covered in refrigerator for up to 1 week.

Reheat for 10 seconds in microwave before using.

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