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Brownie Bottom Cookie Dough Cheesecake Recipe | Decadent & Gooey

When I first baked this Brownie Bottom Cookie Dough Cheesecake Recipe, I honestly couldn’t believe how perfect those three layers turned out together. I stood in my kitchen, cutting the first square, and the fudgy brownie, silky cheesecake, and gooey cookie dough all begged to be eaten right away.

Every bite felt like a celebration—rich, sweet, and comforting. If you love trying creative desserts, you might also enjoy Chocolate Chip Zucchini Bread Recipe for a quick and moist treat. I’m excited to walk you through how I made it step by step, so you can enjoy it at home too!

Ingredients

Here’s what I used (for about 12 bars). I also include tips so your layers turn out just right.

For the brownies

113 g (1 stick) unsalted butter, melted — gives the brownie a rich, moist base without dryness
200 g granulated sugar — balances bitterness of cocoa
85 g unsweetened natural cocoa powder — gives strong chocolate flavor (not Dutch-processed)
¼ teaspoon fine sea salt — enhances chocolate flavor
½ teaspoon vanilla extract — rounds out the chocolate notes
2 large eggs (room temperature) — improves binding and gives better texture
62 g all-purpose flour — minimal flour keeps the brownie fudgy, not cakey

For the cookie dough topping

57 g (4 Tbsp) unsalted butter, softened (cool room temp) — helps it spread gently without melting
67 g light brown sugar (packed) — adds chewiness and depth
50 g granulated sugar — gives structure
¼ teaspoon fine sea salt — balances the sweetness
1 teaspoon vanilla extract — adds classic cookie flavor
2 tablespoons milk — softens the dough just right
95 g all-purpose flour — for structure, but not too dry
80 g miniature semisweet chocolate chips — tiny chips suspend well in the layer

For the cheesecake filling

2 × 227 g (8-oz) packages cream cheese, softened to room temperature — so the cheesecake is smooth, not lumpy
100 g granulated sugar — sweetens without overpowering
2 large eggs (room temperature) — gives lift and stability
1 tablespoon all-purpose flour — helps the cheesecake hold shape
¼ teaspoon fine sea salt — enhances all flavors

Note: yields about 12 bars

Variations

If you want to play with the recipe, here are a few alternative ideas:

Dairy-free: substitute non-dairy cream cheese and use vegan butter, plus plant-based milk in the cookie dough.
Sugar-free / lower sugar: use a granulated stevia blend or erythritol in place of part of the sugar (test carefully, since sweetness and structure change).
Add-ins: swirl in caramel or peanut butter into the brownie; in the cookie dough layer, fold in chopped nuts or butterscotch chips.
Gluten-free: replace all-purpose flour with a 1:1 gluten-free baking flour (test a small batch first).
Flavor boosters: a pinch of espresso powder in the brownie layer intensifies the chocolate; a drop of almond extract in the dough adds a nutty hint.

Cooking Time

Here’s the timeline to plan your bake:

Prep Time: ~30 minutes
Cook Time: ~1 hour 5 minutes
Total Time: ~1 hour 35 minutes (including cooling)

Equipment You Need

8×8-inch light-colored metal baking pan — ensures even heat, avoids overbrowning edges
Foil or parchment paper (with overhang) — so you can lift bars from the pan cleanly
Mixing bowls — for making brownie batter, cheesecake filling, and cookie dough
Electric mixer (stand or hand) — helps get a smooth cheesecake
Rubber spatula — to scrape down bowl sides
Sharp knife (run under hot water before slicing) — for clean bar cuts

How to Make Brownie Bottom Cookie Dough Cheesecake Bars

Prepare the brownie layer

Preheat your oven to 325 °F (about 163 °C). Line the 8×8 metal pan with foil or parchment (leave overhang). In a bowl, whisk melted butter, sugar, cocoa powder, and salt until smooth.

Let cool slightly, then stir in vanilla, eggs one at a time, then fold in flour until just combined. Spread that batter evenly into the pan, and bake for about 15 minutes—your goal is a just-set top, not fully baked. Chill while you prep the other layers.

Make the cheesecake filling

Beat the softened cream cheese and sugar until creamy and smooth. Add the eggs one at a time, beating gently after each, then stir in the flour and salt just until combined—avoid overmixing. Pour this cheesecake mixture over the cooled brownie base.

Layer the cookie dough & bake

In another bowl, cream together softened butter, brown sugar, granulated sugar, salt, vanilla, and milk. Gradually mix in flour until it forms a soft dough, then fold in the chocolate chips. Roll or press that dough between parchment into an 8-inch square, chill briefly, then place it on top of the cheesecake batter.

Bake the layered pan at 325 °F for about 50 minutes, until the cheesecake is set and the cookie dough is lightly golden. Let cool to room temp, then refrigerate at least 2 hours before cutting. You can also explore other breakfast-inspired treats like Mango and Coconut Overnight Oats Recipe while your cheesecake chills.

Additional Tips for Making this Recipe Better

From my own kitchen experiments, here’s what helps:

I always read the whole recipe through first so I don’t surprise myself mid-bake
Chill the brownie and dough properly before layering, so they don’t sink
Use room-temperature eggs and cream cheese — cold ones make lumps
Run your knife under hot water between slices for smooth cuts
Don’t skip chilling after baking—it firm ups the layers beautifully

How to Serve Brownie Bottom Cookie Dough Cheesecake Bars?

When it’s time to serve, take the bars straight from the fridge so the cheesecake holds firm. Remove using the foil overhang, then slice into squares. For presentation, dust lightly with cocoa powder or sifted powdered sugar.

You can drizzle melted chocolate or caramel across the top, or add fresh berries or a dollop of whipped cream at the corner. Serve on a clean white plate to contrast those deep chocolate tones and cut sharply for clean edges.

Nutritional Information

Here’s a rough estimate per bar (one of 12):

Calories: ~350–400 kcal
Protein: ~5–6 g
Carbohydrates: ~35–40 g
Fat: ~22–25 g

These are approximate values; actual numbers vary by brands and exact measures.

Make Ahead and Storage

Storage

Keep the bars in an airtight container in the fridge. They’ll stay good for up to 3 days.

Freezing

You can freeze just the brownie base (wrapped well) for up to a month. Thaw it in the fridge overnight before proceeding with the cheesecake and cookie dough layers.

Reheating / Restoring

There’s generally no need to reheat—serve cold or at room temperature. If you prefer a slight warmth, let individual bars sit at room temp for 15 minutes before serving.

Why You’ll Love This Recipe

Here are a few reasons this dessert wins me over every time:

It’s a triple-decker treat: brownie, cheesecake, and cookie dough all in one — total indulgence
The textures contrast beautifully — fudgy, creamy, and chewy in one bite
Flexibility: you can adapt it (dairy-free, gluten-free, flavor twists) to your needs
It makes a showstopper for parties or special occasions — everyone will ask how you made it
Once you master it, you’ll impress yourself (and your guests) with how gourmet it looks

Ben Carraoli