If you’re a fan of rich, over-the-top desserts, prepare to fall deeply in love with Brownie Layered Cookie Dough Cheesecake. This triple-threat treat features a fudgy brownie bottom, a thick slab of edible chocolate chip cookie dough, and a luscious, creamy cheesecake top — all crowned with melty chocolate, whipped cream, and cookie dough bites. It’s pure joy stacked tall, dream-worthy for birthdays, celebrations, or any day you want to wow a crowd (or just yourself).
Ingredients You’ll Need
This show-stopping Brownie Layered Cookie Dough Cheesecake comes together with simple baking staples, each one playing a critical part in that flavor-packed, multi-textured magic. Don’t be tempted to skip or substitute — every ingredient has its time to shine!
- Brownie mix: Instantly brings a deep, chocolatey base; use your favorite brand for fudge-factor you love.
- Eggs, oil, and water (for brownie): These bring the brownie batter to life, ensuring a moist, chewy layer.
- Unsalted butter: Adds richness and helps the cookie dough layer stay irresistibly soft and creamy.
- Brown sugar: For that classic cookie dough caramel note; don’t skip this for depth of flavor.
- Granulated sugar: Balances sweetness and gives both cookie dough and cheesecake just the right texture.
- Milk: Loosens up the cookie dough, creating a perfectly spreadable consistency.
- Vanilla extract: Enhances every bite with warm, fragrant bakery flavor.
- All-purpose flour (heat-treated): Essential for safe-to-eat cookie dough; a quick toast takes out any risks.
- Salt: Just enough to make the chocolate pop and balance out sweetness.
- Mini chocolate chips: They dot the cookie dough with melty chocolate pockets in every slice.
- Cream cheese: The star of the cheesecake layer, bringing that signature creamy tang.
- Large eggs: Bind the cheesecake together and create its silky structure.
- Sour cream: Rounds out the cheesecake, adding extra smoothness and a little tang.
- Chocolate chips (for topping): Melted and drizzled for a finishing touch of shine and chocolate punch.
- Whipped cream: Clouds of sweetness that contrast deliciously with the dense layers beneath.
- Mini cookies or cookie dough bites: Optional, but so festive — they make every slice feel special.
How to Make Brownie Layered Cookie Dough Cheesecake
Step 1: Prepare Your Pan and Preheat
Preheat your oven to 325°F and grab a 9-inch springform pan. Line the bottom with parchment paper and lightly grease the sides. This little bit of prep makes the finished Brownie Layered Cookie Dough Cheesecake easy to release, with neat, bakery-style edges.
Step 2: Bake the Brownie Layer
Mix up your brownie batter according to the directions on the mix box — usually just eggs, oil, and water. Pour it into the prepared springform pan and bake for 20 minutes. You want it just set, not all the way baked, since it’ll get more oven time later. Let it cool slightly while you get the next layer going.
Step 3: Mix Up the Cookie Dough Layer
In a medium bowl, cream together softened butter, brown sugar, and granulated sugar until it looks fluffy. Mix in milk and vanilla extract, then stir in your heat-treated flour and salt (this step makes the dough safe to eat uncooked). Fold in the mini chocolate chips. Carefully press this dough over the slightly cooled brownie base — it might feel thick, but that’s the indulgence factor!
Step 4: Whip Up the Cheesecake Layer
Use a large bowl and hand mixer or stand mixer to beat cream cheese until smooth and creamy. Add sugar, blend again, then beat in the eggs one by one for extra silkiness. Add the vanilla and sour cream, mixing until just combined (don’t over-whip or you could introduce air pockets). Gently pour this dreamy mixture over the cookie dough and smooth out the top.
Step 5: Bake and Cool
Bake your assembled Brownie Layered Cookie Dough Cheesecake at 325°F for 50 to 60 minutes. The center should be just set and a little jiggly when you nudge the pan. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour; this helps prevent big cracks. Pop the cheesecake in the fridge, uncovered, for at least 4 hours (or overnight if you can).
Step 6: Garnish and Serve
Just before serving, drizzle melted chocolate over the top. Swirl on clouds of whipped cream and add extra mini cookies or cookie dough bites for a touch of celebration. Slice with a hot knife for those picture-perfect layers!
How to Serve Brownie Layered Cookie Dough Cheesecake
Garnishes
This Brownie Layered Cookie Dough Cheesecake practically begs for a little extra flourish! Try drizzling with glossy melted chocolate, adding swirls of whipped cream, and scattering cookie dough bites or mini chocolate chips across each slice. The toppings don’t just make it look luscious — they add even more playful texture and flavor with every forkful.
Side Dishes
While this dessert is the indisputable centerpiece, a side of fresh berries (raspberries or strawberries work especially well) adds a refreshing, tart counterpoint to all the chocolatey decadence. Serve with strong coffee, espresso, or a tall glass of cold milk for a classic pairing that balances richness.
Creative Ways to Present
Slice your Brownie Layered Cookie Dough Cheesecake into narrow wedges for dainty tea-party bites, or go bold with generous slabs for true dessert lovers. Mini cheesecakes baked in muffin tins are adorable for parties, and a drizzle of salted caramel sauce creates a gourmet twist. Stack slices with fresh whipped cream for an outrageous dessert “sandwich.”
Make Ahead and Storage
Storing Leftovers
If you have any Brownie Layered Cookie Dough Cheesecake left (which is a rare occurrence!), store slices covered in the fridge for up to 5 days. Keep it tightly wrapped or in an airtight container to preserve that creamy cheesecake and tender cookie dough texture.
Freezing
Love to plan ahead? You can freeze the cheesecake whole or in individual slices. Once fully chilled, wrap it in plastic wrap and then foil, or use a freezer-safe container. It will keep beautifully for up to 2 months. Thaw overnight in the fridge, and garnish with fresh toppings before serving for the best texture and flavor.
Reheating
This cheesecake is best enjoyed chilled or at cool room temperature, so there’s no need to reheat. If the slice is a bit too cold right from the fridge, let it sit out for 20–30 minutes to let the flavors shine.
FAQs
Can I use homemade brownie batter instead of boxed mix?
Absolutely! If you have a favorite homemade brownie recipe, feel free to use it in place of the boxed mix. Just make sure the batter fits into a 9-inch springform pan and is baked until just set.
Why does the flour in the cookie dough layer need to be heat-treated?
Raw flour can sometimes carry bacteria, so giving it a quick trip through the microwave or oven ensures the cookie dough layer is totally safe to eat — and tastes just as delicious!
How can I prevent cracks in my cheesecake?
The best trick is to let the cheesecake cool gradually. After baking, allow it to cool for an hour in a turned-off oven with the door cracked open, then move it to the fridge. This helps avoid sudden temperature changes (the usual culprit for cracks).
Can this recipe be made gluten-free?
Yes! Use a gluten-free brownie mix and substitute a 1:1 gluten-free baking flour for all-purpose in the cookie dough. Double-check that your chocolate chips and other ingredients are gluten-free as well.
What’s the secret to clean, sharp slices?
Use a large, sharp knife dipped in hot water (and wiped dry) before each slice. This trick glides through the chilled cheesecake, brownie, and cookie dough layers, making every piece look bakery-perfect.
Final Thoughts
If you love chocolate, cookies, and cheesecake, this Brownie Layered Cookie Dough Cheesecake is a dream come true. It’s the kind of dessert that brings everyone running to the table, and every bite offers a little surprise. I hope you’ll bake it soon — and delight just as much in making it as you will in sharing (and savoring) each glorious, layered forkful.
Print
Brownie Layered Cookie Dough Cheesecake Recipe
- Total Time: 1 hour 30 minutes plus chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Brownie Layered Cookie Dough Cheesecake. Layers of rich brownie, decadent cookie dough, and creamy cheesecake come together to create a show-stopping treat that’s perfect for any celebration.
Ingredients
For the Brownie Layer:
- 1 box (18–19 ounces) brownie mix, ingredients as listed on box (usually eggs, oil, and water)
For the Cookie Dough Layer:
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- ½ teaspoon salt
- ½ cup mini chocolate chips
For the Cheesecake Layer:
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For Topping (optional):
- ¼ cup chocolate chips melted
- whipped cream
- extra mini cookies or cookie dough bites
Instructions
- Make the brownie layer: Prepare brownie batter according to package instructions. Pour into the springform pan and bake for 20 minutes, or until just set but not fully cooked. Remove from oven and set aside to cool slightly.
- Make the cookie dough layer: In a medium bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Add milk and vanilla extract, then mix in heat-treated flour and salt. Stir in mini chocolate chips. Press the cookie dough evenly over the partially baked brownie layer.
- Make the cheesecake layer: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in eggs one at a time, then add vanilla and sour cream. Mix until just combined. Pour the cheesecake mixture over the cookie dough layer and smooth the top.
- Bake the assembled cheesecake at 325°F for 50 to 60 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle melted chocolate over the top and garnish with whipped cream and cookie dough bites if desired.
Notes
- To heat-treat flour for the cookie dough, microwave it for 1 minute or bake at 350°F for 5 minutes to ensure it’s safe to eat raw.
- This decadent dessert is perfect for celebrations or holidays and can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 40g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
