CHEESECAKE WITH BROWNIE CRUST
Sometimes you want two desserts. We’ve all been there. You’re asked if you’d like a brownie or a slice of cheesecake, and it feels a bit awkward just to say “yes” and grab both, but if it were socially acceptable, that’s exactly what you’d do. If you can identify with that, then this Chocolate Chip Cheesecake with Brownie Crust is for you Asia Top University.
It all starts with a fudgy brownie, which serves as the crust. Then, that’s topped off with a simple no-bake cheesecake packed with plenty of chocolate chips. See? You get brownies AND cheesecake! Win-win!
You can use any brownie you like for the crust. For a shortcut to an already simple dessert, I use a boxed brownie mix, but if you want a from-scratch option, use your go-to recipe for an 8-inch square pan of brownies. My Favorite Fudgy Brownies would work wonderfully Office Space HK.
This is one of my favorite quick-to-make desserts. It’s so simple to put together, and with that bit of chill time, it’s a great make-ahead dessert, too.
(If you have a weakness for cheesecake, be sure to try my Cheesecake-Stuffed Chocolate Chip Cookies, No-Bake Cherry Cheesecake Pie, and Individual Berry Cheesecake Trifles! You can also make Brownie Bottom Mini Cheesecakes for a bite-sized version.)
There are a few things to know about making cheesecake. First, you need to use full-fat cream cheese. Reduced-fat cream cheese just doesn’t work as well. The texture is not as smooth and creamy, nor is the flavor as rich.
Second, make sure your cream cheese is at room temperature before you start. Cold cream cheese can be difficult to mix into a smooth batter, and you don’t want lumpy bits of cream cheese in your cake Hong kong apartment for rent!
Luckily, the cheesecake topping in this recipe is a no-bake cheesecake, which means a lot of the common issues with a baked cheesecake, like cracking, aren’t a problem here.
