There’s something truly magical about the Brownie Bottom Cookie Dough Cheesecake Bars Recipe that makes it an irresistible dessert for any occasion. Imagine rich, fudgy brownie as the base, a velvety cheesecake center, and a luscious layer of cookie dough adorned with mini chocolate chips on top—every bite delivers layers of texture and flavor that complement each other perfectly. This dessert is not only a showstopper in taste but also incredibly fun to make, offering a delightful treat that everyone will rave about.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity and the way basic ingredients come together to create a dessert that feels indulgent and complex. Each component plays a special role, from the fudgy brownie base to the creamy cheesecake layer, finishing with the buttery, chocolate-studded cookie dough topping.
- Brownie mix and ingredients: This simplifies your brownie base, giving it a rich, gooey texture essential for the foundation.
- Cream cheese (8 oz, softened): Provides a smooth, tangy layer that balances the sweetness and adds creaminess.
- Granulated sugar (1/3 cup + 1/4 cup): Sweetens both the cheesecake and cookie dough layers perfectly without overpowering.
- Large eggs (2): Bind ingredients across layers and create the perfect fudgy and creamy textures.
- Vanilla extract (2 teaspoons): Adds depth and warmth to both cheesecake and cookie dough.
- Unsalted butter (1/2 cup, softened): Gives the cookie dough richness and helps achieve a tender crumb.
- Brown sugar (1/2 cup): Adds moisture and a slight caramel note to cookie dough.
- All-purpose flour (1 cup): Structure for the cookie dough layer that’s tender yet sturdy.
- Baking soda (1/2 teaspoon): Helps the cookie dough rise and spread just right.
- Salt (1/4 teaspoon): Enhances all flavors and balances the sweetness.
- Mini chocolate chips (3/4 cup): Small bursts of melty chocolate throughout the cookie dough give a delightful texture and flavor.
How to Make Brownie Bottom Cookie Dough Cheesecake Bars Recipe
Step 1: Prepare the Brownie Base
Start by preheating your oven to 350°F (175°C) and lining a 9×9-inch baking pan with parchment paper. Whip up the brownie mix according to the package directions and spread the batter evenly in your prepared pan. Bake this for 15 minutes—remember, it should be slightly underbaked at this stage because it will continue to cook with the other layers. This fudgy base sets the stage for the creamy and chewy layers to come.
Step 2: Create the Cheesecake Layer
While the brownie base cools slightly, mix the softened cream cheese with 1/3 cup of granulated sugar until velvety smooth. Add one egg and a teaspoon of vanilla extract, beating until the mixture is creamy and homogeneous. Pour this luscious cheesecake batter gently over the warm brownie layer, spreading it evenly to create a beautiful contrast for the cookie dough topping.
Step 3: Mix the Cookie Dough Topping
Now it’s cookie dough time! Cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy. Beat in the second egg along with the remaining teaspoon of vanilla. Next, sift in the flour, baking soda, and salt, then fold everything together until the dough forms. Stir in the mini chocolate chips carefully to spread that melty goodness throughout.
Step 4: Assemble and Bake
Drop spoonfuls of this cookie dough over the cheesecake layer. Don’t worry if it looks a bit uneven—gently spread or pat it down with your fingers to cover as much as possible. Then, pop the pan back into the oven for about 30 to 35 minutes until the cookie dough turns golden and the cheesecake is just set (it should have a slight jiggle). This final bake brings together all the layers perfectly.
Step 5: Cool and Chill
Once baked, let the bars cool completely at room temperature. Chill them in the fridge for at least two hours to set fully, making slicing easier and letting the flavors meld into a mouthwatering bite. Your Brownie Bottom Cookie Dough Cheesecake Bars Recipe is now ready to be enjoyed!
How to Serve Brownie Bottom Cookie Dough Cheesecake Bars Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of warm chocolate ganache on top can elevate the presentation and add extra sweetness. If you want a fresh contrast, serve with a handful of fresh raspberries or a sprig of mint. A scoop of vanilla ice cream on the side is also an amazing way to cool down the richness.
Side Dishes
These bars are a dessert star on their own, but if you want a well-rounded sweet ending, pair them with a simple mixed berry salad or a creamy whipped topping. Coffee or a rich espresso emerges as the perfect beverage partner, balancing the glossy and gooey textures.
Creative Ways to Present
Try cutting the bars into small bite-sized squares for a party platter, or serve as finger food with toothpicks for easy snacking. You can also layer the individual components in parfait glasses to give a visual flair, especially great when entertaining guests. The distinct layers shine through, making your Brownie Bottom Cookie Dough Cheesecake Bars Recipe look just as amazing as they taste.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container in the refrigerator for up to 4 days. Chilling helps maintain the cheesecake layer’s firmness and keeps the cookie dough topping from getting too soft.
Freezing
You can freeze these bars in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before serving for the best texture and flavor preservation.
Reheating
If you enjoy your bars slightly warm, gently microwave individual servings for 10-15 seconds. Be careful not to overheat, since the cheesecake layer can break down, but a warm brownie bottom with soft cookie dough on top is downright heavenly.
FAQs
Can I make the brownie layer from scratch instead of mix?
Absolutely! A scratch brownie recipe works wonderfully and might even add a personal touch. Just be sure the batter has a fudgy consistency to hold the layers together well.
Is the cookie dough safe to eat raw?
This recipe uses an egg in the cookie dough which is baked fully during the final cooking, so the dough on top is safe to eat once baked. Avoid eating raw batter before baking.
Can I substitute mini chocolate chips with other mix-ins?
Definitely! You can swap in nuts, butterscotch chips, or even white chocolate chips according to your taste, keeping in mind how add-ins affect texture and sweetness.
What’s the best pan size to use?
A 9×9-inch square pan is perfect for balanced layering and portion sizes. Using a larger pan might make the layers thinner, so adjust baking time accordingly if you change the size.
How do I get clean slices for serving?
Use a sharp knife warmed under hot water before slicing, wiping it clean between cuts. Chilling thoroughly before slicing also helps keep each bar neat and intact.
Final Thoughts
The Brownie Bottom Cookie Dough Cheesecake Bars Recipe truly brings together three of the most beloved desserts into one divine treat. It’s a fun, no-fuss recipe that’s perfect for impressing friends and family or satisfying your own sweet tooth. Once you try it, you’ll understand why this dessert disappears fast and becomes an instant favorite. So go ahead, dive into the layers, and enjoy every sumptuous bite!
Print
Brownie Bottom Cookie Dough Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brownie Bottom Cookie Dough Cheesecake Bars combine three irresistible layers: a fudgy brownie base, a creamy cheesecake center, and a soft cookie dough topping studded with mini chocolate chips. Baked to perfection and chilled for the perfect texture, these bars offer a decadent dessert experience that’s sure to satisfy any sweet tooth.
Ingredients
For the Brownie Layer:
- 1 box brownie mix (plus ingredients listed on box)
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 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
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper for easy removal and cleanup.
- Make Brownie Layer: Prepare the brownie mix according to the package instructions. Spread the batter evenly in the bottom of the prepared pan. Bake for 15 minutes, then remove from the oven. The brownie will be underbaked at this stage, which is desired for layering.
- Prepare Cheesecake Layer: In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until the mixture is creamy and well combined. Pour this cheesecake batter evenly over the partially baked brownie layer.
- Make Cookie Dough Layer: In another bowl, cream together the softened butter with brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Stir in the all-purpose flour, baking soda, salt, and mini chocolate chips to form a cookie dough.
- Assemble Cookie Dough Topping: Drop spoonfuls of the cookie dough over the cheesecake layer, then gently spread or pat down the dough with your fingers to cover evenly.
- Bake Final Assembly: Bake the entire layered dessert for 30–35 minutes, or until the cookie dough top is golden brown and the center is just set. Remove from oven and allow to cool completely.
- Chill and Serve: Once cooled, chill the bars in the refrigerator for at least 2 hours to set properly before slicing into squares and serving.
Notes
- Be careful not to overbake; the center should be just set to keep the bars moist and fudgy.
- Ensure the cream cheese is softened for a smooth cheesecake layer without lumps.
- Use parchment paper to easily lift out the bars from the pan after chilling.
- For best results, chill at least 2 hours to allow layers to firm up for neat slicing.
- The cookie dough layer is safe to eat after baking since it contains an egg and is fully baked on top.
