This No Bake Brownie Batter Cheesecake is the cheesecake for chocolate lovers! It’s rich and fudgy with no oven required!
Friends, I am so excited to share this with you! This incredible no bake cheesecake is from my friend Julianne’s new cookbook No Bake Treats!
Julianne is the no bake dessert queen and shares her delicious treats on her site Beyond Frosting. If you’ve never heard of her, you need to check her out (link above!) — some seriously amazing desserts!
You know I love a no bake dessert and cheesecake is one of the best, am I right? I couldn’t resist adding another one to the collection (along with my No Bake Lemon Cheesecake, No Bake Mint Chocolate Cheesecake and these No Bake Chocolate Nutella Cheesecake Bars!) from Julianne’s book.
I can’t say that adding brownie mix to a cheesecake would have ever crossed my mind, but I’m glad it crossed Julianne’s because the flavor in this cheesecake is incredible! It’s so rich and chocolatey without being as heavy as a baked cheesecake.
INGREDIENTS FOR THE CRUST
2 ½ cups (225 g) chocolate sandwich
cookie crumbs (I use Oreos)
6 tbsp (86 g) unsalted butter
FOR THE FILLING
24 oz (680 g) cream cheese, softened (I use light)
½ cup (96 g) granulated sugar
3 tbsp (44 ml) heavy whipping cream
2 tsp (10 ml) vanilla extract
3 cups (375 g) brownie mix (dry) (I use a Low Fat mix)
FOR THE GLAZE
3 tbsp (23 g) brownie mix (dry)
3 tsp (15 ml) vegetable oil
4 tbsp (59 ml) heavy whipping cream (or milk)
FOR THE TOPPING
1 cup (237 ml) heavy whipping cream
½ cup (65 g) powdered sugar
INSTRUCTIONS FOR THE CRUST
Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Before measuring, grind the cookies into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of your springform pan to create a thick crust.
FOR THE FILLING
Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
Slowly add the sugar into the cream cheese while beating the mixture. Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy, scraping down the bowl as needed.
Slowly add the dry brownie mix, beating on medium speed until the dry mix is completely blended into the cream cheese.
Pour the filling into the prepared crust and spread evenly. Cover and refrigerate for 4 hours until the filling is firm.
You can find complete recipes of this No Bake Brownie Batter Cheesecake in thereciperebel.com
What, exactly, are the origins of Mongolian Beef? It’s definitely not Mongolian… In fact, in Mongolia, more often than not, meat is simply boiled and dipped in sauces–not exactly a stir-fry. Of course, everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!) that is very popular in China. (A friend of mine who visits his Mongolian in-laws almost always ends up drunk and horizontal on the couch after the traditional welcome-home dinner!)
As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange to a wok full of Orange Beef, and added more sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the girls would say, that’s just my crazy theory/the ramblings of an old coot!)
Anyway, chalk it up to Chinese-American menu planners and marketers who dubbed the dish “Mongolian Beef.” It’s a close cousin to “Singapore Noodles,” a dish that many actual Singaporeans scratch their heads over––most likely born in the stainless steel kitchen of a Chinese takeout joint! So when we say our Mongolian Beef recipe is “authentic,” we simply mean that it’s very close to what one would expect from a restaurant––only better!
Now that we have that clear, it doesn’t take a genius to know that despite their somewhat misleading names, these dishes can be GOOD! P.F. Chang’s version of this dish is probably the most well-known, but, personally, I think their dish is way too sweet, and it’s definitely too sweet for Judy (which is saying something, since she comes from Shanghai, where sweet-savory dishes are often the main event). In fact, when Judy found out I was going to make a Mongolian beef recipe, the exclamations were strong and immediate: “Too sweet! Too oily! No good! You’re crazy!”
8 ounces flank steak, sliced against the grain into ¼-inch thick slices
1 teaspoon oil
1 teaspoon soy sauce
1 tablespoon cornstarch, plus ¼ cup
⅓ cup vegetable oil, for frying the beef
½ teaspoon minced ginger
5 dried red chili peppers (optional)
2 cloves garlic, chopped
¼ cup low sodium soy sauce
¼ cup water or low sodium chicken stock
2 tablespoons brown sugar
1 tablespoon cornstarch, mixed with 1 tablespoon water
2 scallions, cut into 1-inch long slices on the diagonal
Marinate the beef for 1 hour in 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated.
Heat ⅓ cup oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.