Hot Fudge Brownie Cheesecake

There are chocolate desserts, and then there is this absolute showstopper that Max calls "the chocolate volcano." This hot fudge brownie cheesecake is the ultimate indulgence; combining a chewy, dense brownie bottom with a cloud-like chocolate mousse filling and a glossy river of hot fudge on top. It is the kind of birthday-worthy treat that looks intimidatingly fancy but is actually a clever no-bake cheesecake layered over a simple baked base.

A decadent dessert featuring a chewy baked brownie bottom topped with a rich no-bake chocolate cheesecake filling, hot fudge, and sprinkles.

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Why You Will Love This Hot Fudge Brownie Cheesecake

This recipe is a texture lover's dream. You get the fudgy resistance of a baked brownie, the airy creaminess of a no-bake chocolate cheesecake, and the sticky sweetness of warm fudge sauce all in one bite. It is rich enough that a small slice satisfies, yet light enough in texture that you don't feel weighed down. Plus, it saves oven time since only the thin base needs baking.

How To Make Hot Fudge Brownie Cheesecake

We start by baking a simple, fudgy brownie layer directly in a springform pan to serve as the sturdy crust. Once that cools completely, we whip up a luscious cheesecake filling that relies on melted chocolate and whipped cream for stability rather than eggs or baking. After a good chill in the fridge to set the mousse, we pour over thick hot fudge sauce and pipe a chocolate whipped cream border to hold in all those sprinkles.

Hot Fudge Brownie Cheesecake Ingredients

The Brownie Base

• ½ cup unsalted butter (melted)
• 1 cup granulated sugar
• ⅓ cup cocoa powder (unsweetened)
• 2 large eggs
• ¾ cup all-purpose flour
• ¼ teaspoon salt

The Cheesecake Filling

• 24 oz cream cheese (3 blocks, fully softened)
• 1 cup powdered sugar
• 12 oz semi-sweet chocolate chips (melted and cooled slightly)
• 1 cup heavy whipping cream (whipped to stiff peaks)
• 1 teaspoon vanilla extract

The Topping

• 1 jar (12 oz) thick hot fudge sauce
• 1 cup heavy whipping cream (for decoration)
• 2 tablespoons cocoa powder
• 2 tablespoons powdered sugar
• Chocolate sprinkles (jimmies)

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Step by Step Method

Bake the Brownie Bottom

• Preheat oven to 350°F (175°C) and grease a 9-inch springform pan lightly.
• Whisk melted butter, sugar, and cocoa powder together; beat in eggs one at a time, then fold in flour and salt until just combined.
• Spread batter into the pan and bake for 20–25 minutes until a toothpick comes out mostly clean; let it cool completely in the pan.

Make the Cheesecake Mousse

• Beat the softened cream cheese and 1 cup powdered sugar until smooth and creamy.
• Pour in the melted chocolate and vanilla; beat until fully incorporated and no white streaks remain.
• Gently fold in the whipped cream (stiff peaks) until the mixture is airy and uniform.

Assemble and Chill

• Spread the cheesecake filling evenly over the cooled brownie base, smoothing the top with a spatula.
• Cover and refrigerate for at least 6 hours (or overnight) to ensure the filling sets firm.

Decorate

• Remove the ring from the springform pan; warm the hot fudge slightly (just until pourable, not hot) and spread it over the center of the cheesecake, letting it drip slightly down the edges.
• Whip the remaining cream with cocoa powder and sugar; pipe rosettes around the border and finish with a generous shower of chocolate sprinkles.

Max’s Reaction: "It’s like a brownie sundae but in a giant cake slice! I love licking the chocolate drips off the side before I eat the rest."

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What Pairs Well With Hot Fudge Brownie Cheesecake

Since this dessert is incredibly rich, we recommend serving it with a glass of cold milk or a strong, unsweetened espresso to cut through the sugar. Fresh raspberries or strawberries also make a lovely side; their natural acidity balances the heavy chocolate layers perfectly.

Hot Fudge Brownie Cheesecake Variations

Caramel Turtle

• Drizzle salted caramel sauce over the hot fudge layer and sprinkle with chopped toasted pecans for a crunchy, salty-sweet twist.

Mint Chocolate

• Add ½ teaspoon of peppermint extract to the cheesecake filling and use crushed mint chocolate cookies on top instead of sprinkles.

Peanut Butter Swirl

• Swirl ½ cup of creamy peanut butter into the cheesecake batter before spreading it over the brownie for a classic flavor combo.

Oreo Crunch

• Fold 1 cup of crushed Oreo cookies into the cheesecake filling for added texture and a cookies-and-cream vibe.

Equipment

• 9-inch Springform Pan
• Electric Hand Mixer or Stand Mixer
• Rubber Spatula
• Piping Bag and Star Tip (for the border)

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Keep the cheesecake stored in the refrigerator, loosely covered with plastic wrap or in a cake carrier, for up to 5 days. The brownie base actually gets fudgier the longer it sits.

Make Ahead Strategy

This is the perfect make-ahead dessert. You can bake the brownie base and make the filling up to 2 days in advance. Just hold off on adding the hot fudge and whipped cream decoration until the day you plan to serve it for the best presentation.

Serving Instructions

For clean slices, run a sharp knife under hot water and wipe it dry between every cut. Serve the cheesecake cold directly from the fridge; if it gets too warm, the mousse layer may become too soft.

Hot Fudge Brownie Cheesecake FAQs

The Ultimate Chocolate Lover's Dream

This dessert has become our most requested birthday "cake" because it delivers such a satisfying chocolate punch. It looks incredibly professional with those piped edges, but the no-bake filling makes it surprisingly stress-free. If you are looking for more decadent treats, try our Red Velvet Marble Waffles for a breakfast that tastes like dessert, or the stunning Elegant Black Forest Cake Roll for another chocolate-cherry classic. For something creamy with a spiced twist, the Biscoff Cookie Butter Cheesecake is another family favorite we make constantly.

Share your Hot Fudge Brownie Cheesecake! Tag us @HannahCooking with #HotFudgeBrownieCheesecake — we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Hot Fudge Brownie Cheesecake recipe and let us know what twists or ingredients you used!

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Hot Fudge Brownie Cheesecake

A decadent dessert featuring a chewy baked brownie bottom topped with a rich no-bake chocolate cheesecake filling, hot fudge, and sprinkles.

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Course: Dessert

Cuisine: American

Prep Time: 40 minutes minutes

Cook Time: 25 minutes minutes

Chilling Time: 6 hours hours

Total Time: 7 hours hours 5 minutes minutes

Servings: 12 slices

Calories: 680kcal

Cost: $20

Equipment

• 1 Springform pan (9-inch)
• 1 Electric mixer (Hand or stand)
• 1 Piping bag (With star tip)

Ingredients

• ▢ ½ cup unsalted butter, melted - For brownie base
• ▢ 1 cup granulated sugar - For brownie base
• ▢ ⅓ cup cocoa powder - Unsweetened
• ▢ 2 large eggs - Room temperature
• ▢ ¾ cup all-purpose flour - For structure
• ▢ 24 oz cream cheese - Softened blocks
• ▢ 1 cup powdered sugar - For filling
• ▢ 12 oz semi-sweet chocolate chips - Melted and cooled
• ▢ 2 cups heavy whipping cream - Divided use
• ▢ 12 oz hot fudge sauce - Jarred or homemade
• ▢ ¼ cup chocolate sprinkles - For garnish

Instructions 

• Whisk melted butter, sugar, and cocoa; beat in eggs and fold in flour.
• Bake in a springform pan at 350°F for 20-25 mins; cool completely.
• Beat cream cheese and powdered sugar; blend in melted chocolate and vanilla.
• Fold in whipped cream gently until smooth; spread over brownie base.
• Chill for 6 hours. Top with warmed hot fudge, piped cream, and sprinkles.

Notes

Ensure the brownie base is completely cool before adding the filling. Use high-quality chocolate for the best flavor.

Nutrition

Serving: 180g | Calories: 680kcal (34%) | Carbohydrates: 62g (21%) | Protein: 8g (16%) | Fat: 48g (74%) | Saturated Fat: 28g (175%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 140mg (47%) | Sodium: 280mg (12%) | Potassium: 350mg (10%) | Fiber: 4g (17%) | Sugar: 48g (53%) | Vitamin A: 1200IU (24%) | Calcium: 120mg (12%) | Iron: 3mg (17%)