Cookie Dough Cheesecake Brownies Recipe

Overhead view of a foil-lined pan of chocolate chip cheesecake brownies with a corner piece cut out.

5 from 1 vote

Cookie Dough Cheesecake Brownies Recipe

Rich, chocolatey layers of cheesecake, cookie dough, and fudgy brownie make Cookie Dough Cheesecake Brownies a chilled treat that’s chewy, gooey, and full of sweet, creamy texture in every slice.

Prep Time20

Cook Time33

Cool and Chill Time1 30

Total Time2 23

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: large brownies

Calories: 533kcal

Author: Andrea

Ingredients

1/2 cup all-purpose flour
1 Tbsp unsweetened cocoa powder
4 oz semi-sweet chocolate melted (use a Ghirardelli baking bar)
2/3 cup sugar
6 tablespoons (3/4 stick) butter
2 eggs
1/4 tsp salt
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 cup dark chocolate chips

Cheesecake Layer

1/2 cup sugar
2 (8) oz packages regular cream cheese softened
2 large egg yolks
1/4 tsp salt
1/2 tsp vanilla

Eggless Cookie Dough

1/4 cup butter room temperature
1/4 cup + 2 Tbsp brown sugar packed
1/4 cup +2 Tbsp flour
pinch of salt
1/2 tsp vanilla
2 tsp water
2 Tbsp semi-sweet mini chocolate chips

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8-inch baking pan with foil, leaving enough overhang to lift the brownies out once they are done. Butter or spray lightly with baking spray. Set aside.
Over a double boiler, melt the butter, sugar, and chocolate. Whisk until smooth. Let the mixture cool on the counter for 5 minutes. Pour into the bowl of a stand mixer. Add the vanilla and one egg; mix. Add the second egg and mix until incorporated.
In a small mixing bowl, whisk together the flour, cocoa powder, and salt. With the mixer on low speed, gradually add the dry ingredients. Mix until just combined. Remove the bowl from the stand and fold in the chocolate chips. Set aside.
For the cheesecake batter, in a medium-sized mixing bowl, combine the cream cheese, sugar, salt, and vanilla. Beat until smooth. Add the egg yolks one at a time, then mix until just combined. Set aside.
For the eggless cookie dough, in a small mixing bowl, combine the butter, brown sugar, flour, salt, vanilla, and water. Mix until combined, then gently fold in the mini chocolate chips. Roll into ½-inch balls. Set aside.
To assemble, pour the brownie batter into the prepared pan. Pour the cheesecake batter on top and carefully spread to create an even layer. Submerge the cookie dough balls into the cheesecake. Place in the oven and bake for 35–40 minutes, or until the cheesecake is set and slightly golden brown around the edges.
Remove from the oven and let cool in the pan for 30 minutes before chilling in the refrigerator for 1–2 hours. When ready to serve, lift from the pan using the foil overhang. Peel away the foil, cut into squares, and serve.

Notes

-Yields about 9 large or 12 standard brownies

-No leaveners needed in the brownie base—they bake up rich and dense on their own.

To STORE these Cheesecake Chocolate Brownies, first, let them cool completely, then cover them tightly or place them in an airtight container. They’ll stay fresh in the refrigerator for up to 5 days.

If you want to FREEZE them, wrap each square individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To serve, thaw overnight in the fridge. For a warm texture, microwave each square for about 10–15 seconds, but note that the cheesecake layer will soften quickly.

Nutrition