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Fudge Brownie No-Bake Raspberry Cheesecake

Fudge Brownie No-Bake Raspberry Cheesecake - the best ever hot fudge sauce drizzled over a fresh raspberry no-bake cheesecake all on top of a fudgy delicious brownie. This is the dessert you have been craving.
Prep Time35 mins
Total Time2 hrs 35 mins
Servings: 12
Calories: 354kcal
Author: Sandra


  • 1 boxed brownie mix prepared as directed on the box
  • NOTE To make this a true no-bake recipe buy a premade brownies from your local bakery or grocery store and cut to fit pan used in the directions below.

No Bake Cheesecake

  • 12 ounces cream cheese softened
  • 1/2 cup sugar
  • 1/4 cup 1/2 stick butter, softened
  • 2 cups frozen non-dairy whipped topping thawed
  • 12 ounces raspberries divided

Best Ever Hot Fudge Sauce

  • ½ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ cup butter
  • ¼ cup milk
  • 2 teaspoons vanilla

Homemade Whipped Cream

  • 1 cup heaving whipping cream
  • 3 tablespoons white granulated sugar


  • Prepare brownies in a 8-inch springform pan, otherwise known as a cheesecake pan by spraying with cooking oil. Make brownies according to package directions. Remove brownies from oven and completely cool.
  • Once brownies are completely cool make the no-bake cheesecake.
  • Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Fold in whipped topping until combined and completely smooth.
  • Fold in 9 ounces of raspberries, approximately 1 1/2 packages. You can use less if you like, save the reserved raspberries as a topping. Spread on top of cooled brownies. Place in the refrigerator until firm, 1-2 hours.
  • Prepare Best Ever Hot Fudge Sauce, directions here.
  • Allow hot fudge sauce to cool a bit to room temp so that it doesn't melt the cheesecake.
  • Make homemade whipped topping if desired. Beat with an electric mixer the heavy whipping cream and sugar in a medium bowl until it makes stiff peaks - stir once or twice, set aside. If not using immediately I store in a Ziplock bag in the refrigerator.
  • Slice the cheesecake into 12-16 pieces. Drizzle each slice with hot fudge sauce, a dollop of whipped cream and top with a raspberry. Mini chocolate chips are a fun garnish if so desired.
  • Serve, enjoy and devour.



Calories: 354kcal | Carbohydrates: 29g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 180mg | Potassium: 156mg | Fiber: 2g | Sugar: 24g | Vitamin A: 950IU | Vitamin C: 7.5mg | Calcium: 79mg | Iron: 0.6mg