Ingredients
Equipment
Method
- In a small bowl, mix all ingredients for crusts together until moist. Divide evenly between 4 serving dishes and press into the bottoms and up the sides about half an inch. Set aside.
- In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Spoon out of mixing bowl and set aside. Place cream cheese, brownie mix and milk into same mixing bowl the cream was just in and whip until smooth. Gently fold in half the whipped cream.
- Spoon or pipe over top the crusts. Top with remaining whipped cream and garnish with mini chocolate chips if desired. Refrigerate until ready to serve.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to three days. Make sure to cover them to prevent the cheesecake from absorbing any odors.
- Freezing: You can freeze this cheesecake! Just wrap it tightly with plastic wrap and then aluminum foil. It can be stored for up to three months. To serve, let it thaw in the fridge overnight.
- Pairing: This cheesecake goes wonderfully with fresh fruit, such as strawberries or raspberries, which add a refreshing contrast to the rich chocolate flavors.
- Serving Suggestion: This dessert is perfect for various occasions, from birthday parties to casual gatherings. Serve it chilled for the best experience.
- Variations: Consider adding crushed cookies for extra texture or different flavors of brownie mix to switch things up.