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Hot Fudge Sundae No-Bake Cheesecake

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  • Author: Nicole Nared-Washington
  • Total Time: 5 hours 25 mins
  • Yield: 8 1x


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.


  • 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
  • 211.75 oz. Hot Fudge Sundae
  • ½ c. Nut Topping
  • Whipped Cream
  • Maraschino Cherries


  1. Preheat oven to 350 Degrees. Spray a 9X13 rectangular dish with baking spray. 
  2. 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. 
  3. 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.
  4. 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.
  5. 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. 
  6. 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. 
  7. 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