Cosmic Brownie Cheesecake

This cosmic brownie cheesecake is a rich, decadent dessert that combines the nostalgic flavor of fudgy brownies with the creamy indulgence of a no-bake cheesecake. I love how the layers of chocolate, smooth filling, and ganache come together into one cosmic bite of pure chocolate bliss.

Why You’ll Love This Recipe

I love this cheesecake because it’s no-bake, dairy-free, and full of deep chocolate flavor. The crispy rice cereal crust adds a perfect crunch, the creamy chocolate filling melts in my mouth, and the glossy ganache with sprinkles gives it that fun, cosmic brownie look. It’s a showstopper dessert that looks impressive but is easy to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
▢ 4 cups (100 g) crispy rice cereal
▢ 1/4 cup (25 g) cocoa powder
▢ 1/4 cup (80 g) maple syrup
▢ 1/3 cup (65 g) coconut oil, melted
▢ 1/4 tsp salt

Filling
▢ 16 oz (454 g) dairy-free cream cheese, softened
▢ 13.5 oz can (240 g) full-fat coconut milk
▢ 1 cup (240 g) semi-sweet chocolate chips, melted
▢ 8–10 (130–150 g) Medjool dates, pitted
▢ 2 tbsp (13 g) cocoa powder
▢ 1 tsp vanilla extract
▢ 1/4 tsp salt

Ganache
▢ 6 oz dairy-free chocolate
▢ 1/4 cup (60 g) full-fat coconut milk
▢ Sprinkles

Directions

1. Make the crust: In a large mixing bowl, combine the crispy rice cereal, cocoa powder, and salt. Pour in the melted coconut oil and maple syrup, then mix until everything is evenly coated and the mixture sticks together when pressed.
2. Press the crust mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Use the back of a spoon or your hands to compact it well. Place it in the refrigerator while preparing the filling.
3. Prepare the filling: In a blender or food processor, combine the softened dairy-free cream cheese, coconut milk, melted chocolate chips, Medjool dates, cocoa powder, vanilla extract, and salt. Blend until completely smooth and creamy.
4. Pour the filling over the chilled crust, smoothing the top with a spatula. Tap the pan lightly to remove any air bubbles.
5. Cover and refrigerate for at least 6 hours or overnight until firm.
6. Make the ganache: Heat the coconut milk in a small saucepan until just simmering. Pour it over the dairy-free chocolate and let it sit for 1–2 minutes, then stir until smooth and glossy.
7. Pour the ganache over the chilled cheesecake and spread evenly. Add colorful sprinkles on top for that cosmic brownie vibe.
8. Chill the cheesecake for another 30 minutes before slicing and serving.

Servings and Timing

This cheesecake makes about 10 to 12 slices.
Active prep time: ~30 minutes
Chilling time: 6–8 hours (or overnight)
Total time: about 7 to 8 hours including chilling

Storage/Reheating

I store this cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, I freeze individual slices wrapped tightly for up to 1 month. To serve from frozen, I let it thaw in the fridge for several hours or overnight. Since it’s a no-bake cheesecake, there’s no reheating required—just serve chilled.

FAQs

Can I make this with regular cream cheese?

Yes, regular full-fat cream cheese works perfectly if I don’t need it to be dairy-free.

What can I use instead of coconut milk?

I can replace it with heavy cream or another rich non-dairy milk like cashew or oat cream.

How do I make sure the crust holds together?

I press it firmly and make sure the coconut oil and syrup evenly coat the cereal. Chilling it before adding the filling also helps it set properly.

Can I use another type of chocolate for the filling?

Yes, dark chocolate gives a richer flavor, while milk chocolate makes it sweeter. I adjust the cocoa powder to balance it.

What if I don’t have Medjool dates?

I can use regular pitted dates, but I soak them in hot water for 10 minutes to soften before blending.

Can I make it nut-free?

Yes—just ensure the chocolate, coconut milk, and cereal are nut-free. This recipe doesn’t rely on nuts for texture.

How do I slice it neatly?

I use a sharp knife warmed in hot water and wiped dry before each cut. This keeps the layers clean and even.

Can I make mini versions?

Absolutely. I press the crust and filling into lined muffin tins for individual servings—they chill faster and are great for parties.

What’s the best way to melt the chocolate chips?

I melt them in a microwave-safe bowl in 20-second bursts, stirring between each, or use a double boiler for a smoother result.

Can I skip the ganache?

Yes, but I love adding it because it gives that shiny, decadent finish that truly makes it look and taste like a cosmic brownie.

Conclusion

This cosmic brownie cheesecake is one of my favorite no-bake desserts. I love the balance of creamy chocolate filling, crunchy crust, and glossy ganache—it feels nostalgic yet sophisticated. It’s perfect for celebrations or whenever I crave something rich, chocolatey, and utterly irresistible.

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