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This cosmic brownie cheesecake is like Little Debbie cosmic brownies transformed into a rich grown up showstopper you can serve for any celebration. A perfectly chewy brownie crust holds the creamy chocolate cheesecake filling, then everything gets covered in smooth ganache and fun rainbow candies that pop against the dark chocolate. It feels like something you’d spot in a bakery window, only you get to bake it at home, chill it ahead of time and bring out a dessert that always gets people talking and demanding a slice immediately!
A rich brownie crust, creamy chocolate cheesecake and glossy ganache turn this cosmic brownie cheesecake into the ultimate nostalgic chocolate dessert.
You might also like homemade cosmic brownies, tiramisu brownies, lemon brownies, chocolate cheesecake and ding dong cake.
Why You’ll Love It
Nostalgic flavor: All the chocolate, candy and fun of a childhood cosmic brownie in a party ready cheesecake.
Chocolate overload: Fudgy brownie crust, chocolate cheesecake and chocolate ganache give you layered chocolate in every bite.
Make ahead friendly: As it needs chill time, it’s an easy dessert to prep the day before serving.
Texture contrast: Chewy brownie, silky cheesecake and soft ganache with crunchy rainbow sprinkles keep every slice interesting.
Cosmic Brownie Chocolate Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Unsalted butter: Gives the brownie base rich flavor and keeps the crust soft and chewy. If you use salted butter, omit the added salt for the brownie batter.
Semi sweet chocolate chips: Melt into the brownie layer, cheesecake filling and ganache so every bite tastes deeply chocolatey. I used Nestle Tollhouse semi-sweet chocolate chips.
Granulated sugar: Sweetens the brownie base and cheesecake while keeping the texture smooth.
Unsweetened cocoa powder: Boosts the chocolate flavor in both the brownie and cheesecake layers.
Baking soda: Helps the brownie base rise slightly so it stays soft instead of turning hard.
Large eggs: Bind the brownie batter and cheesecake filling so the layers slice cleanly. Get them to room temperature first, for easier mixing.
Vanilla extract: Adds warm bakery style flavor that rounds out all the chocolate.
All purpose flour: Gives the brownie crust structure and that classic chewy texture.
Cream cheese: Full fat cream cheese makes the cheesecake layer dense, creamy and nicely tangy. Use room temperature cream cheese for easy blending.
Extra chocolate chips or bars: Melt into the cheesecake filling for even more chocolate depth.
Heavy whipping cream: Blends with chocolate to make a silky ganache topping. Cold cream whips faster.
Rainbow chocolate candies: Add the signature cosmic brownie look and a fun crunchy finish. Any candy coated chocolate sprinkles will work (I used these!)
How to Make Cosmic Brownie Cheesecake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the pan: Grease a springform pan and line with parchment paper.
Melt the chocolate: Melt butter with chocolate chips until smooth.
Make the brownie batter: Whisk in the dry ingredients, then eggs and vanilla, then flour.
Bake the brownie base: Spread in the pan and bake until just set, then cool while you lower the oven temperature.
Mix the cheesecake filling: Beat cream cheese, sugar and cocoa, then add melted chocolate, vanilla and the eggs.
Bake the cheesecake layer: Pour over the brownie base and bake until the edges are set and the center still jiggles slightly.
Cool gradually: Let it sit in the turned off oven, then cool on a rack to room temperature.
Chill the cheesecake: Cover and chill until completely cold and firm.
Make the chocolate ganache frosting: Warm cream with chocolate chips and stir until smooth.
Finish and serve: Spread the decadent chocolate ganache on top, add cosmic brownie sprinkles, chill to set, then release the pan and slice.
Substitutions and Variations
Brownie mix shortcut: Use your favorite box brownie mix (maybe dark chocolate fudge – yum!) for the base and bake it in the springform pan just until the top sets before you add the cheesecake layer.
Gluten-free version: Swap the all purpose flour for a 1:1 gluten-free baking blend or use a gluten-free brownie mix, and ensure your chocolate chips and candies are labeled gluten-free.
Dairy-free option: Use dairy-free cream cheese, plant based butter, dairy free chocolate chips and canned coconut cream for the ganache, plus candies that don’t list milk ingredients.
Chocolate chip choices: Semi sweet chips give a nice balance, but you can use bittersweet chocolate for a stronger chocolate hit or milk chocolate for a softer, sweeter flavor in your homemade brownies cheesecake.
Mini cheesecake variation: Divide the brownie batter and cheesecake filling between lined muffin tins or mini pans and shorten the bake time, taking them out as soon as the centers still move slightly.
Topping and decor ideas: Swap the rainbow candies for sprinkles, chopped candy bars or chocolate curls, or mix a few of those so the top looks extra playful. You could also drizzle over some hot fudge sundae topping before adding colorful candy coated chips if you’re aiming for true indulgence!
Serving Suggestions
With a cold drink: Enjoy this ultimate chocolate cheesecake with Italian cream soda or something with OTT luxuriousness like my chocolate cake martini!
With a hot drink: Dive into it mid-morning, perhaps with a pistachio latte or latte breve.
With other sweet treats: Add chocolate thumbprint cookies, Oreo cupcakes or carrot cake bars to the dessert table too.
How to Store Cosmic Brownie Cheesecake
Store: Keep the cheesecake covered in the fridge for up to 4 days so the brownie base stays fudgy and the ganache stays smooth.
Freeze: Wrap the whole cheesecake or individual slices in plastic wrap, then foil, and freeze for up to 2 months.
Thaw: Thaw in the fridge overnight, then let slices sit at room temperature briefly so the brownie layer softens before serving.
Top Tips
Use room temperature dairy: Let the cream cheese and eggs sit out so the cheesecake batter blends smoothly without lumps.
Avoid overmixing: Beat the chocolate cheesecake filling only until everything comes together so you don’t whip in too much air that can cause cracks.
Protect the pan: If you use a water bath, wrap the outside of the springform pan in foil so no water seeps into the brownie crust.
Cool it slowly: Let the cheesecake rest in the turned off oven, then cool on the counter before chilling so the top stays smooth.
Slice neatly: Use a sharp knife, wiping it between cuts, so the layers stay defined and the ganache doesn’t smear.
Cosmic Brownie Chocolate Cheesecake FAQs
A water bath helps keep the texture extra creamy and can reduce cracking, but you can skip it if you wrap the pan well and avoid overbaking.
Ganache hides small cracks easily, so just pour this chocolate frosting mixture over the cooled cheesecake and let it set, and the top will look smooth again.
Yes, you can bake it a day in advance, chill it overnight and add the candies closer to serving so the colors stay bright.
Cosmic Brownie Cheesecake Recipe
Cosmic Brownie Cheesecake
Equipment
- Springform Pan 9-Inch
- Cake Stand or Serving Platter
Ingredients
For the Brownie Base
- ½ Cup unsalted butter
- ⅔ Cup semi-sweet chocolate chips
- ⅔ Cup granulated sugar
- ⅓ Cup unsweetened cocoa powder
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- 2 eggs, large
- 1 Teaspoon vanilla extract
- ¾ Cup all-purpose flour, spooned and leveled
- cooking spray, as needed
For the Cheesecake Filling
- 24 Ounces cream cheese, softened
- 1 Cup sugar
- ½ Tablespoon unsweetened cocoa powder
- 1 Tablespoon all-purpose flour
- ½ Cup semi-sweet chocolate chips, melted
- 1 Teaspoon vanilla extract
- 3 eggs, large, at room temperature
For the Chocolate Ganache
- ¾ Cup semi-sweet chocolate chips
- ½ Cup heavy whipping cream
- rainbow chocolate candies
Instructions
- Preheat oven to 350°F.
Make the Brownie Base
- Spray a 9-inch springform pan with cooking spray, and line the bottom with parchment paper. Set aside.
- Combine the butter and chocolate chips in a large, microwave-safe bowl.
- Heat in the microwave in 30-second increments, stirring between each one until the chocolate is completely melted and smooth.
- Add the sugar, cocoa powder, baking soda, and salt, and beat with a whisk until combined.
- Beat in the eggs and vanilla extract, then fold in the flour until thoroughly mixed.
- Pour the brownie batter into the prepared springform pan and bake for 15 minutes.
- Let the brownie base rest and lower the oven temperature to 325°F.
Prepare the Cheesecake Filling
- In a large bowl, use an electric mixer to mix the cream cheese, sugar, cocoa powder and flour until smooth.
- Add the melted chocolate and vanilla extract.
- Mix in the eggs, one at a time, until just mixed in.
Bake the Cheesecake
- Pour the cheesecake filling over the brownie base and bake for 40 minutes or until the cheesecake is only slightly jiggly in the center.
- Turn off the oven but leave the cheesecake inside for one hour with the door closed.
- After an hour, let the cheesecake cool on a cooling rack until it reaches room temperature.
Make the Chocolate Ganache
- Combine the chocolate chips and heavy whipping cream in a small, microwave-safe bowl.
- Heat in the microwave in 30-second increments, stirring between each time until the ganache is smooth.
- Pour the ganache on top of the cheesecake and spread it out evenly.
- Sprinkle the rainbow chocolate candies on top.
Chill and Serve
- Cover with plastic wrap, and chill for at least 3 hours, ideally overnight, so the brownie base firms up and the cheesecake and ganache set properly.
- Remove the cheesecake from the springform pan and carefully transfer it to a cake stand or platter. Serve chilled.
Notes
Avoid overmixing: Beat the chocolate cheesecake filling only until everything comes together so you don’t whip in too much air that can cause cracks.
Protect the pan: If you use a water bath, wrap the outside of the springform pan in foil so no water seeps into the brownie crust.
Cool it slowly: Let the cheesecake rest in the turned off oven, then cool on the counter before chilling so the top stays smooth.
Slice neatly: Use a sharp knife, wiping it between cuts, so the layers stay defined and the ganache doesn’t smear.
Nutrition
This cosmic brownie cheesecake brings serious chocolate flavor and a hit of Little Debbie brownies nostalgia in every slice, thanks to the fudgy brownie base, creamy cheesecake and candy topped ganache. It’s like a grown up version of the famous snack cake, but taller, richer and ready for a party table. Make it ahead when you know you’ll want something bold and chocolatey, then slice it for friends and family who’ll go straight for the colorful cheesecake with the cosmic sprinkles on top.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
