I was looking through my iPhone today and came across photos of these amazing, decadent no-bake brownie batter cheesecakes that I had made for our friends, the Dudley's. At the beginning of July, we had them over for a farewell dinner since they were making a big move back to the Midwest just a few days later. Sara and Tim were the first friends that we made here in Philadelphia who were also from the Midwest. We always felt comfortable and right at home when we hung out with them. They understood the difficulty of leaving our family and friends back in Iowa just as they had to do and we also had a lot in common. We will miss them and their adorable daughter Elsa dearly, but are so happy that they were finally able to move back to North Dakota to be near their family. Hopefully we will be back in the Midwest soon and will be closer to them once again!
Although I'm a month late blogging about these cheesecakes, I just had to share this recipe with you. Brownie Batter Cheesecakes people! You had me at brownie batter. These actually have brownie batter powder from the box mixed in with cream cheese and whipped cream. Yeah, I didn't say they were healthy! : ) And the fact that these are no-bake is a plus in this horrible summer heat that most of us are enduring. The last thing I want to do on a 90 degree day is turn on my oven. So find time on a hot day this week to whip up these delicious brownie batter cheesecakes. You will be licking your dish clean!
For the crust:
1 cup Graham Cracker Crumbs
3 T. Unsweetened Cocoa Powder
2 T. Granulated Sugar
1/4 cup butter, melted
For the whipped cream:
1 cup heavy whipping cream
2 T. powdered sugar
1/2 tsp. vanilla extract
For the brownie filling:
1 package (8 oz.) cream cheese, softened (I used 1/3 less fat)
1 1/2 cups box brownie Mix (in powder form)
2 T. milk (I used skim)
Mini chocolate chips, for garnish
In a small bowl, mix all ingredients for the crust together until moist. Divide evenly between four serving dishes and press into the bottoms and up the sides about 1/2 inch. Depending on the size of your serving dishes, you may be able to get 5 or 6 servings. Set aside.
To make the whipped cream, using an electric mixer, whip cream with powdered sugar and vanilla until stiff peaks form. Transfer the whipped cream to another bowl and set aside.You will use half of this in the brownie filling mixture and half of it to garnish on top of your cheesecakes.
To make the brownie filling, in the bowl of the electric mixer, place cream cheese, brownie powder mix and milk. Whip until smooth. Gently fold in half of the whipped cream.
Spoon the brownie filling evenly over each crust. Top your brownie cheesecakes with the remaining whipped cream and garnish the top with mini chocolate chips if desired. Refrigerate until ready to serve.
***Recipe from Lauren's Latest