When I first made this Hot Fudge Sundae Cheesecake recipe, I knew that I discovered something special. Of course, when you combine the words hot fudge with anything, making something delightful is inevitable.
However, when I was asked to make a birthday dessert for a friend’s daughter in the middle of summer, my first thought was to make a standard birthday cake. But then I found out that she wasn’t a fan of cake, therefore I decided to come up with something a little more non-traditional.
That is when I considered making an ice cream cake. Although, I was afraid that it would melt before it could be served and make a mess.
So instead of making both, I decided to combine the two popular desserts into one ultimate dessert recipe! And I couldn’t be happier with the results.
The Ultimate Dessert Recipe
An easy, no bake cheesecake filling that sits on top of a brownie crust. Then it is topped with all of your favorite sundae toppings.
Then simply keep it in the refrigerator or freezer until you are ready to serve. Although it takes a little time to make this recipe, with just one bite, you will agree that it is well worth the time!
No Bake Hot Fudge Sundae Cheesecake Recipe
*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.
- Baked and Cooled Brownies from a standard box mix
- 24 oz. Cream Cheese, softened
- 2 c. Heavy Whipping Cream
- 1 c. Powdered Sugar
- 1 tbsp. Pure Vanilla Extract
- 11.75 oz. jar Hot Fudge Sundae Spread
*If you are making the brownies, you will need to purchase the ingredients listed on your box of brownie mix. This typically requires eggs, oil and water.
- ½ c. crushed Peanuts
- Whipped Cream
- Maraschino Cherries
- Mult-color sprinkles
The crust of the Hot Fudge Sundae Cheesecake is made from cooked and cooled brownies. You can either make them ahead of time, or you can purchase a 9 x 13 inch tray of cooked brownies from your bakery.
If you are making them from a standard brownie mix that you purchase at the grocery store, be sure to allow enough time to let the brownies cool completely before starting this recipe.
You will want to use a standard milk chocolate or dark chocolate brownie mix. Do not use fudge brownies or brownies that have chocolate chips scattered throughout for best results.
Then place a large metal mixing bowl and the beaters of your hand or stand mixer in the freezer. As you wait for them to become chilled, make the brownie crust.
Prepare The Crust
Start by preparing a 9 inch springform pan by spraying the bottom with non-stick cooking spray. Then place of piece of round parchment paper on top of the non-stick cooking spray.
If you need to cut a piece of parchment paper to fit inside your pan, place the pan on top of the parchment paper. Then use a pen to trace the circle of the pan.
Using a pair of sharp scissors, cut on the inside edge of the circle. The parchment paper should then be the exact size as the inside of your springform pan. Set the pan aside while you make the crust.
Break up the cooked and cooled brownies into small crumbles, reserving 4 small brownies. Then place the crumbs in the bottom of the prepared 9 inch springform pan. Press firmly to make the hot fudge sundae cheesecake crust.
If you want a thicker crust, crumble the remaining brownies and press into the bottom of the pan as well. However, if you are happy with the thickness of your crust, go ahead and enjoy the brownies now, or save them for later!
Make The Filling
Once the crust is formed place the pan in the refrigerator while you prepare the other ingredients. In the cold, metal mixing bowl, add the heavy whipping cream and beat until stiff peaks begin to form.
You will know that the whipped cream has been beaten enough when you remove the beaters from the cream and a peak of whipped cream remains upright. However, if the top of the whipped cream droops over, continue to mix.
Set the whipped cream aside and prepare the rest of the cream filling. In another medium mixing bowl, add the cream cheese and mix until light and creamy.
Then slowly add the powdered sugar and beat on low until well mixed. Add the vanilla extract and beat until incorporated.
Using a rubber spatula, fold the whipped cream into the cream cheese mixture until you can no longer see streaks of one ingredient or the other. Pour this mixture on top of the brownie crust and smooth the top with a silicone spatula.
Refrigerate the Cheesecake
Place the Hot fudge Sundae Cheesecake crust and filling in the refrigerator for 4 hours. Although, if you want to keep it in the refrigerator overnight that is fine too.
When the mixture is nice and firm from being in the refrigerator, pour the hot fudge spread on top of the cheesecake and smooth out using a silicone spatula.
Although you could technically stop the recipe at this point, I would highly suggest that you had some traditional toppings to the cheesecake.
Add The Toppings
First, sprinkle the crushed peanuts on top. If you don’t like peanuts, or have an allergy, you could use cashews, walnuts, or any other nut that you prefer.
Then add dollops of whipped cream around the edges. Go ahead and use the canned whipped cream so that it looks pretty!
After you have the dollops of whipped cream around the top of the Hot Fudge Sundae Cheesecake, place a drained maraschino cherries on top of the whipped cream.
Finally, sprinkle the entire cheesecake with multi-colored sprinkles. Now before you can slice and serve this delicious dessert, place the cheesecake back in the refrigerator for at least 2 hours.
Cut the cheesecake into thin slices, as it is a rich dessert. For my 9 inch springform pan, I cut it in 16 thin wedges.
Serve it cold, directly from the refrigerator.
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- Baked and cooled brownies from a boxed mix
- 24 oz. cream cheese, softened
- 2 c. heavy whipping cream
- 1 c. powdered sugar
- 1 tbsp. pure vanilla extract
- 11.75 oz. jars Hot Fudge Sundae Spread
- ½ c. Crusted nuts
- Whipped Cream
- Maraschino Cherries
- Mult-color sprinkles
- Break up the cooked and cooled brownies into small crumbles. Then place the crumbs in a 9 inch springform pan, pressing firmly to make a bottom crust. Refrigerate while you prepare the other ingredients.
- In the cold, large mixing bowl, add the heavy whipping cream and beat until stiff peaks begin to form. Set aside.
- In a medium mixing bowl, add the cream cheese and mix until creamy. Slowly add the powdered sugar and beat on low until well mixed. Add the vanilla extract and beat until incorporated.
- Using a rubber spatula, fold the whipped cream into the cream cheese mixture until well combined. Pour this mixture on top of the brownie crust and smooth the top. Place in the refrigerator for 4 hours, and up to overnight.
- Next, pour the hot fudge spread on top of the cheesecake and smooth out using a silicone spatula. Sprinkle the crushed nuts on top. Add dollops of whipped cream around the edges, and evenly place drained maraschino cherries on top of the whipped cream. Sprinkle the entire cheesecake with multi-colored sprinkles.
- Place the cheesecake back in the refrigerator for, at least, 2 hours and serve cold, directly from the refrigerator.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 372Total Fat: 31gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 87mgSodium: 181mgCarbohydrates: 19gFiber: 1gSugar: 15gProtein: 5g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.