Can I make this cheesecake in advance?

Yes, I can prepare the Hot Fudge Sundae No-Bake Cheesecake in advance. It's best to make it a day before I plan to serve it. This will allow ample time for the flavors to meld and the cheesecake to set perfectly.

What's the best type of nuts to use for the topping?

I can use my favorite nuts for the topping. Chopped peanuts, walnuts, or pecans all work wonderfully. I'll choose the one I love the most.

Can I customize the toppings?

Absolutely! I can get creative with the toppings. Add chocolate chips, caramel drizzle, or sprinkles for a personalized touch.

Can I make it without the brownie crust?

Sure thing! If you want a more traditional New York Style Cheesecake experience, skip the brownie crust and use traditional graham cracker crumbs instead.

Can I use chocolate sauce or chocolate ganache instead of hot fudge?

Absolutely! You can switch things up and use chocolate sauce or ganache for a delightful twist in your Hot Fudge Sundae No-Bake Cheesecake. It's a tasty way to add your touch and experiment with various chocolate flavors. Whether you prefer the silky, pourable goodness of chocolate sauce or the rich, velvety feel of chocolate ganache, both options will elevate your cheesecake. So, get creative and satisfy those chocolate cravings!

Simple Hot Fudge Sundae Cheesecake (No-Bake)

Description

Savor a heavenly hot fudge sundae cheesecake a no-bake delight that combines the best of both worlds. Enjoy a rich brownie crust, creamy cheesecake filling, and delightful toppings.

Ingredients

Scale

1 Box Brownie Mix (including required ingredients)
24 oz. Cream Cheese, room temperature
2 c. heavy whipping cream
1 c. powdered sugar
1 tbsp. Vanilla extract
2– 11.75 oz. Hot Fudge Sundae
½ c. Nut Topping
Whipped Cream
Maraschino Cherries

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Instructions

Preheat oven to 350 Degrees. Spray a 9X13 rectangular dish with baking spray.
Using a large bowl, mix the brownie mix and the required measurements of the ingredients (typically water, oil, and eggs). Pour into the rectangular dish and bake for 20-25 minutes. Allow to cool completely.
Using your fingers, begin to break up the Brownies. In a 9-10 inch springform pan, press the Brownie crumbles into the bottom of the pan. Set aside.
In a large mixing bowl of a standing mixer, add the heavy whipping cream and beat until stiff peaks form on a mixer speed of medium-high. Set aside.
In a separate bowl, add the cream cheese and mix until creamy. Add the powdered sugar a little at a time until well mixed, and add the vanilla extract.
Using a rubber spatula, fold the whipped cream into the cream cheese mixture until there are no streaks, and it is well-mixed. Pour the cream cheese mixture on the brownie bottom crust and smooth the top—place in the refrigerator for 4 hours or overnight.
Next, pour the hot fudge on top of the cheesecake, add the nut topping, top with whipped cream around the edges, and place cherries around the border. Place back in the refrigerator for at least 2 hours and serve.

Prep Time: 5 hours
Cook Time: 25 mins
Category: Dessert
Method: Chill
Cuisine: American