Why You’ll Love This Recipe
I love how this dessert combines two classics—fudgy brownies and silky cheesecake—into one show-stopping creation. The chewy cosmic brownie crust adds rich chocolate depth, while the cheesecake layer is smooth and lightly tangy. Topped with rainbow sprinkles, it’s as joyful as it is decadent—perfect for birthdays, parties, or when I want to seriously indulge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Brownie layer:
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1 box cosmic brownie mix (or 1 batch prepared cosmic brownies), baked and cooled
Cheesecake filling:
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16 oz (450 g) cream cheese, softened
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½ cup granulated sugar
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2 large eggs, at room temperature
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1 tsp vanilla extract
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½ cup sour cream
Optional topping:
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¼ cup rainbow sprinkles
Directions
Prep the pan and brownie crust:
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I preheat the oven to 325°F (165°C) and line a 9-inch springform pan with parchment paper.
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I crumble the cooled cosmic brownies into the bottom of the pan and press them into an even crust layer.
Make the cheesecake layer:
3. In a large bowl, I beat the cream cheese and sugar on medium speed until smooth, about 2 minutes.
4. I add eggs one at a time, mixing well after each, then mix in vanilla and sour cream until just combined.
Assemble and bake:
5. I pour the cheesecake filling over the brownie crust and smooth the top.
6. I bake it for 45–55 minutes, until the edges are set and the center jiggles slightly.
7. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
Cool and chill:
8. I run a knife around the edge, remove the springform ring, and cool the cheesecake completely on a wire rack.
9. I refrigerate it for at least 4 hours, or overnight, for the best texture.
Finish and serve:
10. Just before serving, I top the cheesecake with rainbow sprinkles.
11. I slice using a warm, wet knife, wiping between cuts for clean edges.
Servings and Timing
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Servings: 12
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Prep time: 20 minutes
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Cook time: 55 minutes
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Chill time: 4 hours
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Total time: 5 hours 15 minutes
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Calories: ~390 kcal per slice
Variations
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I swirl in chocolate ganache on top for extra richness.
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I add a layer of fudge between the brownie and cheesecake for more decadence.
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I use chocolate chips or mini M&Ms instead of rainbow sprinkles.
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I make individual portions using a muffin tin and liners.
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I use a flavored brownie base, like peanut butter or cookies and cream, for a twist.
Storage/Reheating
I store this cheesecake covered in the fridge for up to 5 days. I don’t recommend freezing it with sprinkles on top, but the base and filling freeze well without toppings. I thaw it overnight in the fridge before serving.
FAQs
Can I use store-bought brownies?
Yes—pre-made cosmic brownies work great. I crumble and press them into the pan to form a crust.
Do I need a water bath for baking?
No water bath needed here. Cooling the cheesecake in the oven gradually helps prevent cracks.
Can I make this ahead of time?
Absolutely. I often make it the night before and chill it overnight for best flavor and texture.
What kind of cream cheese should I use?
I use full-fat brick-style cream cheese for the creamiest result. Avoid whipped or tub varieties.
Can I leave off the sprinkles?
Yes—I love the color they add, but this cheesecake is just as delicious without them or with a different topping like fruit or ganache.
Conclusion
This Cosmic Brownie Cheesecake is pure dessert magic—rich, colorful, and bursting with flavor. It’s the kind of treat I make when I want to impress or simply indulge in something that brings out my inner kid. Every slice is a celebration, and it always disappears fast.
Print
Cosmic Brownie Cheesecake
- Total Time: 5 hours 15 minutes
- Yield: 12 slices
Description
This rich, creamy cheesecake sits on a fudgy cosmic brownie crust and gets a playful finish with rainbow sprinkles—perfect for celebrations.
Ingredients
For the Brownie Layer:
1 box cosmic brownie mix (or 1 batch of baked and cooled cosmic brownies)
For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup sour cream
Optional Topping:
¼ cup rainbow sprinkles
Instructions
Preheat oven to 325°F (165°C) and line a 9-inch springform pan with parchment.
Crumble the brownies into the pan and press into a firm crust layer.
Beat cream cheese and sugar until smooth, about 2 minutes.
Add eggs one at a time, then mix in vanilla and sour cream until just blended.
Pour cheesecake filling over brownie crust and smooth the top.
Bake for 45–55 minutes, until edges are set and center jiggles slightly.
Turn off the oven, crack the door, and cool cheesecake inside for 1 hour.
Run a knife around the edge and cool completely on a wire rack.
Refrigerate at least 4 hours or overnight.
Before serving, top with sprinkles and slice using a warm, wet knife.
Notes
Press brownie crust evenly for a stable base.
Chill thoroughly for clean slices and best flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
