A rich, fudgy brownie base topped with luscious chocolate cheesecake, glossy ganache, and colorful candy pieces—this dessert is an out-of-this-world experience.
Brownie Crust
150 g bittersweet chocolate
183 g granulated sugar
2 large eggs (room temperature)
2 tsp vanilla extract
62 g all-purpose flour
27 g cocoa powder
½ tsp salt
Chocolate Cheesecake Filling
226 g semi-sweet chocolate chips
680 g full-fat cream cheese (softened)
140 g granulated sugar
2 tsp vanilla extract
1 tbsp cocoa powder
½ tsp salt
140 g sour cream (room temperature)
3 large eggs (room temperature)
Chocolate Ganache
200 g semi-sweet chocolate chips
200 g heavy cream
2 tbsp candy-coated chocolate pieces (e.g. mini M&Ms or sprinkles)
Instructions
1. Prepare the Brownie Crust
Preheat oven to 350°F (180°C).
Line a 9-inch springform pan with parchment paper and wrap the outside with aluminum foil to prevent leaks.
In a microwave-safe bowl, melt bittersweet chocolate and butter in 30-second intervals, stirring until smooth. Let cool slightly.
In a mixing bowl, beat together sugar, eggs, and vanilla until light and frothy.
Add in the cooled chocolate mixture and mix until well combined.
Sift in flour, cocoa powder, and salt, folding gently until no streaks remain.
Pour batter into the pan and bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
Set aside to cool completely.
2. Make the Cheesecake Filling
Lower oven temperature to 325°F (165°C).
Prepare a water bath by placing a pan of hot water on the bottom rack of the oven.
Melt the semi-sweet chocolate chips in the microwave and allow to cool slightly.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add in the melted chocolate, vanilla extract, cocoa powder, salt, and sour cream. Mix until combined.
Add eggs one at a time, beating on low speed just until incorporated.
Pour the filling over the cooled brownie crust.
Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
Refrigerate for at least 6 hours or overnight.
3. Ganache & Topping
Heat heavy cream in the microwave until steaming, then pour over chocolate chips. Let sit 1 minute, then whisk until smooth.
Chill ganache for 1 hour until slightly thickened.
Spread ganache over the chilled cheesecake.
Sprinkle candy-coated chocolates on top for that iconic cosmic look.
Serving & Storage
Slice with a warm knife for clean cuts.
Store in the refrigerator for up to 5 days.
Optional: Serve with whipped cream or a drizzle of extra ganache.
Why You’ll Love It
Fudgy brownie meets silky cheesecake in a galaxy of chocolatey richness.
Bright, playful candy bits add crunch, color, and joy.
Perfect for birthdays, parties, or anytime you need an extra-sweet escape.
