Fudge Brownie Red Velvet No Bake Cheesecake

• Condiments

  • 10 Minute hot fudge sauce

• Baking & Spices

  • 1 Boxed brownie mix
  • 1/2 cup Brown sugar
  • 1/4 cup Cocoa powder
  • 1 tsp Food coloring, red
  • 1 Nestle toll house chocolate chips, Mini
  • 1 cup Semi-sweet chocolate chips
  • 3/4 cup Semi sweet chocolate chips, Mini
  • 1/2 cup Sugar
  • 2 cups Topping, frozen non-dairy whipped
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 12 oz Cream cheese
  • 1/4 cup Milk

• Other

  • Garnish

Found on adashofsanity.com

Description

Ingredients

• 1 boxed brownie mix
• 1 cup semi-sweet chocolate chips, I used Nestle Toll House chocolate chips
• 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
• ¾ cup mini semi-sweet chocolate chips
• 1 teaspoon red food coloring
• 10-minute Hot Fudge Sauce
• ½ cup brown sugar
• ¼ cup cocoa powder
• ¼ cup butter
• ¼ cup milk
• 2 teaspoons vanilla
• Garnish
• Nestle Toll House Mini Chocolate Chips

Directions

• Prepare an 8 or 9-inch springform pan, otherwise known as a cheesecake pan by spraying with cooking oil. Prepare and bake brownies according to package directions. Remove brownies from oven and let them completely cool.
• Once brownies are completely cool make the no-bake cheesecake. In a small bow add chocolate chips and heat in microwave for 1-minute. Stir, and then heat in 30 second intervals stirring in between until chocolate is completely smooth and melted. Set aside to cool.
• Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Slowly add in cooled melted chocolate chips, stirring until well blended. Add in food coloring until you get the color of red you desire, I used 1 teaspoon, mix until completely mixed in. Fold in whipped topping until blended, I get a little inpatient and usually start to beat it.
• Add in mini chocolate chips and stir until incorporated. Spread on top of cooled brownies.
• Place in the refrigerator until firm and set 30-60 minutes.
• Prepare 10-Minute Fudge Sauce, so that it has time to cool before making the cake.
• In a bowl mix together, brown sugar and cocoa powder, set aside.
• In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes. Stirring occasionally. Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.
• Immediately remove from heat and stir in vanilla. Set aside to cool, to room temp. The sauce during this time will thicken.
• Once cheesecake is set, remove from refrigerator. Slice and serve with fudge sauce drizzled over each piece and garnish with mini chocolate chips.