Get ready to indulge in a showstopper that brings together the richest brownie, the smoothest cheesecake, and the best cookie dough all in one slice. This Brownie Bottom Cookie Dough Cheesecake Bars Recipe is pure magic on a plate, layering fudgy brownie, creamy cheesecake, and soft, chocolate-studded cookie dough for a dessert that’s as fun to eat as it is delicious. Whether you’re making it for a special occasion or just because, these bars promise a decadent experience with every bite.
Ingredients You’ll Need
This Brownie Bottom Cookie Dough Cheesecake Bars Recipe uses simple pantry staples, but each ingredient plays a key role in creating its incredible taste and texture. From the rich cocoa powder in the brownie to the creamy cream cheese and melty chocolate chips in the cookie dough, every element comes together to build layers of flavor and that perfect balance between density and softness.
- Unsalted butter (both melted and softened): Provides richness for the brownie base and tenderness in the cookie dough topping.
- Granulated sugar: Sweetens both the brownie and cheesecake layers, ensuring just the right level of sweetness.
- Brown sugar (packed): Adds moisture and a subtle caramel touch to the cookie dough layer.
- Large eggs: Bind the brownie and cheesecake layers, helping them set perfectly without drying out.
- Vanilla extract: Enhances all the layers with warm, aromatic notes.
- Unsweetened cocoa powder: Gives the brownie layer that deep chocolate flavor and rich color.
- All-purpose flour: Used in the brownie and cookie dough to lend structure and chewiness.
- Salt: Balances the sweetness and intensifies chocolatey notes.
- Cream cheese (softened): The star of the cheesecake layer, delivering creamy, tangy goodness.
- Milk: Adds moisture to the cookie dough, making it soft and spreadable.
- Mini chocolate chips: Stud the cookie dough with pockets of melty chocolate joy.
How to Make Brownie Bottom Cookie Dough Cheesecake Bars Recipe
Step 1: Prepare the Brownie Layer
Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper for easy removal. In a medium bowl, whisk together melted unsalted butter, granulated sugar, eggs, and vanilla extract until smooth. Sift in unsweetened cocoa powder, all-purpose flour, and salt. Stir gently until the batter is fully combined and silky. Pour this luscious brownie batter into your prepared pan and spread it evenly to create a perfect fudgy base.
Step 2: Add the Cheesecake Layer
In a separate bowl, beat softened cream cheese and granulated sugar until completely smooth and creamy. Add in one large egg and vanilla extract, mixing carefully until fully incorporated without overworking the batter. Gently spread this cheesecake mixture over the brownie layer, smoothing it out with a spatula to ensure an even layer that will bake beautifully atop the fudgy brownies.
Step 3: Create the Cookie Dough Topping
Now for the fun part – the cookie dough layer! In a clean bowl, cream together softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy. Stir in milk and vanilla extract to give the dough a soft texture. Fold in all-purpose flour and salt until a soft dough forms. Finally, fold in those irresistible mini chocolate chips, ensuring they’re distributed evenly throughout the dough.
Step 4: Assemble and Bake
Drop small spoonfuls of this cookie dough over the cheesecake layer. Flatten them slightly with the back of the spoon – don’t worry if they don’t cover the surface completely; this creates that beautiful marbled effect. Bake your triple-layer masterpiece for 35 to 40 minutes, or until the center is set and the edges start turning a delicious golden brown. Let the bars cool completely, then refrigerate for at least two hours before slicing to get clean, perfect bars.
How to Serve Brownie Bottom Cookie Dough Cheesecake Bars Recipe
Garnishes
Serve these bars with a light dusting of powdered sugar or a drizzle of warm chocolate sauce to make them extra decadent. A sprinkle of sea salt flakes can elevate the sweetness and add a sophisticated touch. Fresh berries on the side bring a subtle tartness that contrasts wonderfully with the rich layers.
Side Dishes
Pair these bars with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement the creamy cheesecake and cookie dough. A cup of rich coffee or a glass of cold milk also makes the perfect companion, balancing out the dessert’s richness and making every bite feel like a special treat.
Creative Ways to Present
Cut the Brownie Bottom Cookie Dough Cheesecake Bars Recipe into small bite-sized squares for parties or platters. Stack them in a pretty tiered tray to showcase the layers. For a fun twist, serve with a sprinkle of crushed nuts or mini chocolate chips on top for some extra texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, store any leftovers in an airtight container in the refrigerator. These bars stay delicious and moist for up to five days, making them a perfect make-ahead dessert for busy weeks.
Freezing
You can freeze the bars for up to one month. Wrap them tightly in plastic wrap and foil to prevent freezer burn. Thaw them overnight in the refrigerator before serving to maintain their luscious texture.
Reheating
If you prefer your bars slightly warm, you can gently reheat a portion in the microwave for about 15-20 seconds. This melts the cookie dough layer slightly and enhances the gooey experience, but be careful not to overheat as it might affect the cheesecake texture.
FAQs
Can I use store-bought cookie dough for the topping?
While you can technically use pre-made cookie dough, making your own ensures it’s safe to eat raw since the flour is toasted and there are no raw eggs. Plus, homemade cookie dough lets you control the sweetness and texture for this layered dessert.
Do I have to toast the flour in the cookie dough layer?
Toasting the flour is recommended as it removes any bacteria and makes the cookie dough safe to eat raw, especially since it’s not baked fully in this recipe. It also enhances the flavor slightly, giving a subtle nuttiness.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure the blend contains xanthan gum or another binder to keep the layers intact and maintain the chewy texture.
How do I get clean slices when cutting the bars?
Chilling the bars overnight helps a lot. When ready to cut, use a sharp knife warmed in hot water and wiped dry between cuts. This prevents sticking and ensures clean edges for serving.
Can these bars be made dairy-free?
Dairy-free versions can work with some modifications, such as using plant-based cream cheese and butter alternatives. However, the texture and flavor may differ slightly from the original rich and creamy result.
Final Thoughts
If you’re craving a dessert that feels like a real celebration in every forkful, the Brownie Bottom Cookie Dough Cheesecake Bars Recipe is your new best friend. Combining three of the most beloved treats into one irresistible bar, this recipe is perfect for sharing, gifting, or savoring all to yourself. Trust me, once you bake these bars, they’ll become a favorite go-to dessert that’s sure to impress any crowd!
Print
Brownie Bottom Cookie Dough Cheesecake Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes (plus cooling and chilling time)
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Brownie Bottom Cookie Dough Cheesecake Bars featuring a rich, fudgy brownie base, topped with a creamy cheesecake layer, and finished with dollops of edible cookie dough loaded with mini chocolate chips. These triple-layered bars combine the best of brownies, cheesecake, and cookie dough into one irresistible dessert perfect for any occasion.
Ingredients
For the brownie layer:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the cheesecake layer:
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the cookie dough layer:
- 1/4 cup unsalted butter (softened)
- 1/4 cup brown sugar (packed)
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Instructions
- Prepare the brownie layer: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a medium bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until combined. Sift in the cocoa powder, all-purpose flour, and salt, then stir until the batter is smooth. Pour the brownie batter into the prepared pan and spread it evenly.
- Make the cheesecake layer: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. Gently spread this cheesecake mixture evenly over the brownie batter in the pan.
- Prepare the cookie dough layer: In another bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Mix in the milk and vanilla extract. Stir in the flour and salt until a soft dough forms. Fold in the mini chocolate chips. Drop small spoonfuls of the cookie dough mixture over the cheesecake layer, gently flattening them slightly; the dough won’t cover the entire surface.
- Bake the bars: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the cheesecake center is set and the edges are lightly golden. Once baked, allow the bars to cool completely on a wire rack.
- Chill and serve: After cooling, refrigerate the bars for at least 2 hours to set properly before slicing into 12 bars. For best slicing results, chill overnight and use a warm knife to cut through the layers cleanly.
Notes
- For easier slicing, chill the bars overnight and use a hot knife to cut through smoothly.
- To make the cookie dough safer to eat raw, toast the flour in the oven at 350°F for 5 minutes before mixing.
- Store the bars in the refrigerator for up to 5 days or freeze them for up to 1 month for longer storage.
