Brownie Coffee Cheesecake

Coffee cheesecake with chunks of brownies inside topped with more brownies.

5 from 1 vote

This rich and decadent no-bake Brownie Coffee Cheesecake features a creamy coffee cheesecake filling loaded with chunks of fudgy homemade brownies.

Prep Time1

Chilling Time:4

Total Time5

Servings: slices

Calories: 398kcal

Author: Naomi Andres

Equipment

9-inch springform pan
Wax paper
mixing bowls
measuring cups & spoons
electric handheld mixer (or stand mixer)
Spatula

Ingredients

For the Crust:

¼ cup salted butter * melted
1 cup Oreo baking crumbs (without the filling)

For the Cheesecake:

16 ounces full-fat cream cheese softened to room temperature
¾ cup powdered sugar (confectioners sugar)
1 teaspoon vanilla extract
1 tablespoon instant coffee granules
1 tablespoon hot water
2 tablespoons instant vanilla pudding mix (dry powder)
¾ cup whipping cream
2 cups brownie chunks* (link to brownie chunks recipe)

Instructions

First, prepare the Brownie Chunks for this recipe to allow time for them to cool before adding them to the cheesecake base.
Line the bottom and sides of a 9-inch springform pan with wax paper (or grease with non-stick spray). Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
¼ cup salted butter, 1 cup Oreo baking crumbs
Place the softened cream cheese, powdered sugar, and vanilla in a large mixing bowl (or bowl of a stand mixer) and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth. In a small bowl, mix together the instant coffee granules and hot water until dissolved. Add to the cream cheese mixture and mix in.
16 ounces full-fat cream cheese, ¾ cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon instant coffee granules, 1 tablespoon hot water
Add the instant pudding mix and whipping cream and beat on high speed until smooth and fluffy, about 30 seconds. The mixture should be thick and creamy. Gently fold in the brownie chunks. Transfer the mixture to the prepared springform pan on top of the crust. Press into the pan well with a spatula to avoid air pockets and smooth out the top. Cover and refrigerate for at least 4 hours or overnight before serving.
2 tablespoons instant vanilla pudding mix, ¾ cup whipping cream, 2 cups brownie chunks*
Remove from the springform pan and serve with whipped cream, if desired. Enjoy!

Notes

Or use unsalted butter with an optional ⅛ teaspoon of salt added.

Link to recipe for Brownie Chunks

Nutrition