Brownie Layered Cookie Dough Cheesecake Recipe
If you love rich, indulgent desserts that combine the best of everything—chewy brownies, creamy cheesecake, and irresistible cookie dough—then this Brownie Layered Cookie Dough Cheesecake will absolutely wow you AND your lucky taste testers. Each bite is an adventure, with three decadent layers blending chocolate and vanilla flavors, plus a drizzle of fancy ganache and a pop of chocolate chips on top for the perfect finishing touch. Whether you’re making it for a special occasion or just because, this show-stopping layered dessert is bound to become a crowd favorite.
Ingredients You’ll Need
This recipe uses simple, familiar ingredients that come together to create something truly spectacular. By layering classic flavors in clever ways, you’ll get incredible taste and texture with every forkful of Brownie Layered Cookie Dough Cheesecake. Here’s what you’ll need and why each one counts:
- Brownie Mix or Homemade Brownies: The sturdy, chocolatey base that supports all that creamy and doughy goodness above.
- Cream Cheese, Softened: Essential for the smooth, luscious cheesecake layer—make sure it’s room temp for easy blending.
- Granulated Sugar: Adds sweetness to both the cheesecake and cookie dough layers.
- Large Eggs: Bind the cheesecake layer, giving it a rich, silky texture.
- Vanilla Extract: Infuses both the cheesecake and cookie dough with warm, aromatic flavor.
- Unsalted Butter, Softened: Key to that classic, buttery cookie dough taste and texture.
- Brown Sugar: Adds caramel notes to the cookie dough and enhances chewiness.
- Milk: Softens the cookie dough, making it easily spreadable.
- All-Purpose Flour (heat-treated): Necessary for safe, edible cookie dough—don’t skip the heat-treating!
- Mini Chocolate Chips: The tiny bursts of chocolate in every cookie dough bite put this dessert right over the top.
- Chocolate Ganache or Melted Chocolate (optional): Adds a shiny, sophisticated touch to finish everything off.
- Extra Cookie Dough Balls or Chocolate Chips (optional): Sprinkle on for the final wow factor and extra crunch.
How to Make Brownie Layered Cookie Dough Cheesecake
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and up the sides if you can—this ensures super easy removal and cleaner slices when it’s time to serve your Brownie Layered Cookie Dough Cheesecake.
Step 2: Bake the Brownie Layer
Mix up your favorite boxed brownie mix (or whip up your own homemade batter if you like), and pour it into the bottom of your prepared pan. Bake for about 20 to 25 minutes, just until it’s set in the middle but still a little fudgy. Don’t overbake here—the brownie will firm up as it cools and chills later. Let the brownie layer cool slightly while you get started on the next step.
Step 3: Make and Bake the Cheesecake Layer
Beat together the softened cream cheese and sugar until smooth (no lumps, please!). Add the eggs one by one, mixing just until everything comes together, then blend in the vanilla extract. Pour this creamy mixture gently over the cooled brownie layer and even it out with a spatula. Bake again for 30 to 35 minutes, just until the cheesecake looks set and barely jiggles in the center. Once it’s out of the oven, cool completely at room temp, then pop it in the fridge for at least 4 hours, or (even better) overnight.
Step 4: Whip Up the Cookie Dough Layer
In a clean bowl, cream together the butter, brown sugar, and granulated sugar until they’re fluffy and pale. Stir in the milk and vanilla, then gradually mix in your heat-treated flour to form a soft, edible dough. Gently fold in the mini chocolate chips last. Take the chilled cheesecake from the fridge and carefully spread the cookie dough all over the top, either pressing it in with your fingers or smoothing it out with a spatula. Yes, it’s as fun as it sounds!
Step 5: Add the Optional Topping and Chill Again
If you want to make your Brownie Layered Cookie Dough Cheesecake look restaurant-worthy, drizzle the top with chocolate ganache or more melted chocolate chips, then scatter on extra mini chips or pinch off bits of cookie dough for garnish. Slide the whole thing back into the fridge for 30 minutes to set the topping and make slicing a breeze.
How to Serve Brownie Layered Cookie Dough Cheesecake
Garnishes
A little finishing flourish goes a long way here! Top your chilled slices with a few extra chocolate chips, cute mini cookie dough balls, or a dramatic chocolate drizzle. If you really want to take things over the top, a swirl of whipped cream and a sprinkle of crushed cookies will turn each slice into an eye-catching dessert dream.
Side Dishes
Since the Brownie Layered Cookie Dough Cheesecake is seriously rich, it shines brightest with something simple on the side. Think tall glasses of cold milk, a mug of strong coffee, or clean, tart berries. These balance out the sweetness and make dessert feel perfectly complete.
Creative Ways to Present
You can really have fun with presentation! Try cutting into little bars for a sweet party tray, layering squares with whipped cream in parfait glasses, or serving on a platter with piped chocolate and fresh berries. Single-serve mason jars or mini cheesecake pans make for adorable, grab-and-go treats too.
Make Ahead and Storage
Storing Leftovers
Wrap your Brownie Layered Cookie Dough Cheesecake tightly in plastic wrap or transfer slices into airtight containers. Store in the refrigerator for up to 5 days—the flavors actually meld and get even better after a day or two!
Freezing
This dessert freezes remarkably well. Slice up the cheesecake, wrap individual pieces in plastic and foil, and keep in an airtight container for up to 2 months. Thaw overnight in the fridge for ultimate creaminess (and minimal crumbly mess).
Reheating
No need to reheat—this cheesecake is best served chilled! If you prefer a softer, less cold bite, simply let a slice sit at room temperature for 15 to 20 minutes before enjoying. The layers will become even more luscious as they warm ever so slightly.
FAQs
Can I use homemade brownies instead of a mix?
Absolutely! If you have a favorite homemade brownie recipe, go ahead and use that for the base. Just make sure it fits your 9-inch pan so the layers bake up evenly.
How do I heat-treat flour for the cookie dough?
You can microwave your flour in a bowl for 1 minute, stirring halfway, or bake it on a sheet at 350°F for 5 minutes. This makes your raw flour safe to eat and gives you peace of mind enjoying edible cookie dough.
Can I make Brownie Layered Cookie Dough Cheesecake ahead of time?
Yes! This dessert is practically made for advance prep. Each layer requires some chilling anyway, and the flavor improves after a day in the fridge, making it perfect for parties or gatherings.
What if I only have regular chocolate chips?
Not a problem at all! You can use regular-sized chocolate chips instead of mini, or chop them up slightly for smaller bits. The texture will be a little chunkier, but still delicious.
Is it possible to make this gluten free?
Certainly—just use a dependable gluten-free brownie mix and swap in a 1-to-1 gluten-free flour blend for the cookie dough. The results are still totally irresistible!
Final Thoughts
I hope you are as excited as I am to try this absolutely dreamy Brownie Layered Cookie Dough Cheesecake. Every forkful is a celebration of chocolate, creaminess, and chewy cookie dough magic. Whether you’re baking for a special occasion or treating yourself just because, this recipe’s playful layers and bold flavors will win over everyone at the table. Give it a try and share the delicious love!
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Brownie Layered Cookie Dough Cheesecake Recipe
- Total Time: 6 hours (including chilling)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Brownie Layered Cookie Dough Cheesecake. A decadent treat featuring layers of fudgy brownie, creamy cheesecake, and irresistible cookie dough, all in one slice!
Ingredients
For the Brownie Base:
- 1 box brownie mix (plus ingredients listed on the box) or homemade equivalent
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cookie Dough Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup mini chocolate chips
For the Topping (optional):
- 1/2 cup chocolate ganache or melted chocolate chips
- Extra cookie dough balls or chocolate chips for garnish
Instructions
- Make the Brownie Base: Prepare the brownie batter according to package instructions or your favorite recipe. Pour into the prepared pan and bake for 20–25 minutes, just until set but not overbaked. Let cool slightly.
- Make the Cheesecake Layer: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, then vanilla, mixing just until combined. Pour the cheesecake batter over the cooled brownie layer and spread evenly. Bake for another 30–35 minutes, or until the center is just set. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Cookie Dough Layer: In a mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Mix in milk and vanilla. Add heat-treated flour and stir until a dough forms. Fold in the mini chocolate chips. Gently spread or press the cookie dough over the chilled cheesecake layer.
- Optional Topping: Drizzle with ganache or melted chocolate and garnish with extra cookie dough or chocolate chips. Chill for 30 minutes before slicing and serving.
Notes
- To heat-treat flour, microwave it in a bowl for 1 minute, stirring halfway through, or bake on a sheet at 350°F for 5 minutes to make it safe for no-bake consumption.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 40 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 100 mg
