Snickerdoodle Brownie Cheesecake Cake
Author
This dessert starts with a brownie base and finishes with a no-bake cheesecake layer topped with cinnamon sugar. The brownie needs to cool before the cheesecake layer is added, then the finished dessert is refrigerated until set.
More recipes from Xena’s Kitchen that you'll love
Watch How to Make It
Get Xena’s Kitchen’s Latest Creations
Subscribe to get new content from Xena’s Kitchen delivered to your inbox.
Ingredients You'll Need
The brownie uses melted unsalted butter, granulated sugar, unsweetened cocoa powder, eggs, vanilla extract, all-purpose flour, and salt. Chocolate chips or chopped walnuts can be folded into the batter if using.
For the no-bake cheesecake layer, use softened cream cheese, powdered sugar, sour cream or Greek yogurt, vanilla extract, and thawed non-dairy whipped topping or stiff homemade whipped cream. Cinnamon sugar is sprinkled over the chilled cheesecake before serving.
How To Make It
Preheat the oven to 350°F. Line an 8-by-8-inch square baking pan with parchment paper or grease it well with cooking spray; a springform pan may also be used. In a large bowl, whisk the melted butter, granulated sugar, and cocoa powder vigorously for about 1 minute, until well combined and smooth.
Whisk in the eggs one at a time, followed by 1 teaspoon vanilla extract. Keep whisking for another minute, until the batter is smooth and shiny. Using a spatula, stir in the flour and salt just until the flour disappears. Do not overmix.
Gently fold in the chocolate chips or chopped walnuts, if using. Spread the batter evenly into the prepared pan.
Bake for 20 to 22 minutes, until the center is slightly set and a toothpick inserted into the middle comes out with a few moist crumbs, not wet batter. Cool the brownie.
For the no-bake cheesecake, place the softened cream cheese, powdered sugar, sour cream or Greek yogurt, and 1 1/2 teaspoons vanilla extract in a large bowl. Beat with an electric mixer on medium-high speed until entirely smooth and lump-free. Gently fold the thawed whipped topping or stiff homemade whipped cream into the cream cheese mixture using a spatula.
Pour the cheesecake mixture over the cooled brownie and spread it evenly. Refrigerate until set.
Remove from the refrigerator, sprinkle cinnamon sugar on top, and serve.
Yes. You can gently fold in 1/2 cup chocolate chips or chopped walnuts after stirring in the flour and salt. Bake the brownie for 20 to 22 minutes, until the center is slightly set and a toothpick inserted into the middle comes out with a few moist crumbs, not wet batter. Yes. The cheesecake layer uses about 1/4 cup sour cream or Greek yogurt. Use 2 cups thawed frozen non-dairy whipped topping, such as Cool Whip, or 2 cups stiff homemade whipped cream. Cool the brownie first, then pour the cheesecake mixture over the cooled brownie and spread it evenly. Refrigerate until set before sprinkling with cinnamon sugar and serving.Frequently Asked Questions
Can I use chocolate chips or walnuts in the brownie layer?
How do I know when the brownie is done baking?
Can I use Greek yogurt instead of sour cream in the cheesecake layer?
What kind of whipped topping can I use for the cheesecake?
When should I add the cheesecake layer?
Wrapping Up
This brownie and no-bake cheesecake dessert is finished once the chilled layer has set and the cinnamon sugar has been added.
Recipe created by Xena’s Kitchen for Trust Me Try It.
Even more from Xena’s Kitchen
Ingredients
- For the Brownie
- 1/2 cup unsalted butter, melted 1 stick
- 1 cup granulated white sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- Optional: 1/2 cup chocolate chips or chopped walnuts
- For the No-Bake Cheesecake
- 16 oz cream cheese, softened to room temperature 2 8-ounce blocks
- 1 cup powdered sugar
- About 1/4 cup sour cream or Greek yogurt
- 1 1/2 tsp vanilla extract
- 2 cup frozen non-dairy whipped topping, such as Cool Whip, thawed, or 2 cups stiff homemade whipped cream
- Cinnamon sugar
Instructions
- Preheat the oven to 350°F. Line an 8-by-8-inch square baking pan with parchment paper or grease it well with cooking spray; a springform pan may also be used.
- In a large bowl, whisk the melted butter, granulated sugar, and cocoa powder vigorously for about 1 minute, until well combined and smooth.
- Whisk in the eggs one at a time, followed by 1 teaspoon vanilla extract. Keep whisking for another minute, until the batter is smooth and shiny.
- Using a spatula, stir in the flour and salt just until the flour disappears. Do not overmix.
- Gently fold in the chocolate chips or chopped walnuts, if using.
- Spread the batter evenly into the prepared pan.
- Bake for 20 to 22 minutes, until the center is slightly set and a toothpick inserted into the middle comes out with a few moist crumbs, not wet batter.
- Cool the brownie.
- For the no-bake cheesecake, place the softened cream cheese, powdered sugar, sour cream or Greek yogurt, and 1 1/2 teaspoons vanilla extract in a large bowl. Beat with an electric mixer on medium-high speed until entirely smooth and lump-free.
- Gently fold the thawed whipped topping or stiff homemade whipped cream into the cream cheese mixture using a spatula.
- Pour the cheesecake mixture over the cooled brownie and spread it evenly.
- Refrigerate until set.
- Remove from the refrigerator, sprinkle cinnamon sugar on top, and serve.
Want to see more of my creations?
Tell Google you want to see more of my creations in your search results.
