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Brownie Cookie Cheesecake Bars

5 from 5 votes
Total Time: 5 hrs 5 mins

Brownie Cookie Cheesecake Bars that are heavenly rich and decadent. They are made with a chocolatey brownie bottom and topped with an indulgent edible chocolate chip cookie dough. The no bake cheesecake center is super smooth, creamy, and extra fluffy. It is sure to become a new favorite dessert!

If you are craving more cheesecake bars then these Banana Pudding Cheesecake Bars are just what you need.

cheesecake bars served on a plate with more in the background. a

Cheesecake, Minus the Hassel

Who doesn’t LOVE a good cheesecake? I know we do! But making traditional cheesecake takes a lot of time, especially oven baked cheesecakes. This is where these cheesecake bars come in. Three layers of a whole bunch of deliciousness!

There is MINIMAL baking involved, 15 minutes to be exact. NO complicated springform pans. Everything chills together in the refrigerator making this a dessert that does not need babysitting. AND best part, this dessert can be made ahead of time!

How To Make Brownie Cookie Cheesecake Bars

  1. Brownie Bottom: Melt the butter and sugar, fold in the rest of the ingredients. Bake your brownie for 15 minutes.
  2. Freeze: Pop your baked brownie layer in the freezer to cool down while you make the filling.
  3. No Bake Cheesecake Filling: Beat the ingredients together until smooth and creamy, fold in the whipped cream. Gently spread it onto your chilled brownie.
  4. Freeze: Pop it in the freezer until the cheesecake layer is no longer sticky. If it is sticky you will have a hard time spreading on the topping.
  5. Edible Chocolate Chip Cookie Dough Topping: Microwave the flour to kill any bacteria. Beat all the ingredients together until fluffy and fold in the semi sweet chocolate chips. Spread an even layer over the top of your cheesecake filling.
  6. Chill: Place it in the refrigerator, covered, to chill for a minimum of 4 hours before slicing and serving.

Tips to Successful Brownie Cookie Cheesecake Bars

Room Temperature Ingredients for a Lump Free Cheesecake: In this recipe the cream cheese, sour cream, and butter (for the cookie dough topping) must sit out and come to room temperature. Why? This helps everything mix together properly and ensures the mixture will be smooth. You don’t want a lumpy filling or topping to these cheesecake bars.

Stiff Peaks for Light and Airy Cheesecake: Make sure you use cold heavy whipping cream or it will not whip up properly. Stiff peaks means the whipped cream mixture will hold its shape to a “peak” when you lift it from the bowl. Runny whipped cream will affect your filling.

Chill Time: Leave yourself enough time to sufficiently chill the bars in the refrigerator. I do not recommend freezing them to speed up the process for two reasons: (1) it makes it difficult to cut the bars and (2) they are unpleasant to eat because the top and bottom layer are too hard and the filling squeezes out when you try to bite them.

Brownie Cookie Cheesecake Bars Being Served

The Trick to Cutting These Cheesecake Bars

When cutting these Brownie Cookie Cheesecake Bars you want to keep the corners crisp and the layers in tact. So, you will want to make sure you are using a really sharp knife and your dessert is cold. When you go to cut the bars follow these steps:

  1. Run your knife under warm water to gently heat the blade.
  2. Cut the Brownie Cookie Cheesecake Bars.
  3. Wipe your knife with a paper towel.
  4. Repeat process until you have 12 equal pieces.

More Brownie Recipes You Might Enjoy:

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Brownie Cookie Cheesecake Bars

Brownie Cookie Cheesecake Bars

Elizabeth Swoish
Brownie Cookie Cheesecake Bars that are heavenly rich and decadent. They are made with a chocolatey brownie bottom and topped with an indulgent edible chocolate chip cookie dough. The no bake cheesecake center is super smooth, creamy, and extra fluffy. It is sure to become a new favorite dessert!
5 from 5 votes
Prep Time 50 mins
Cook Time 15 mins
Chill Time 4 hrs
Total Time 5 hrs 5 mins
Course Dessert
Servings 12 bars
Calories 420 kcal


  • 8×8 inch baking pan


Brownie Bottom

  • ½ stick unsalted butter
  • ½ cup granular sugar
  • 1 egg
  • cup cocoa powder; unsweetened
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • cup all purpose flour
  • ½ teaspoon baking powder

No Bake Cheesecake Filling

  • ¾ cup heavy whipping cream; cold
  • 2 tablespoons powdered sugar
  • blocks cream cheese; room temperature
  • ¼ cup sour cream; room temperature
  • cup granular sugar
  • 1 teaspoon vanilla extract

Edible Chocolate Chip Cookie Dough

  • ½ cup all purpose flour
  • 1 stick unsalted butter; room temperature
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla extract
  • cup powdered sugar
  • ½ cup mini semi-sweet chocolate chips


Brownie Bottom

  • Preheat oven to 350° F. Prepare an 8×8 baking dish with parchment paper and non-stick cooking spray. Set aside.
  • Melt the granular sugar and unsalted butter in a small saucepan. Allow it to come to a boil and cook for two to three minutes. Remove from heat.
  • In a separate large bowl, whisk together eggs, cocoa, salt, and vanilla extract.
  • Slowly add warm butter/sugar mixture to your egg mixture and keep whisking until smooth and incorporated.
  • Add the baking powder and flour. Fold until incorporated.
  • Pour brownie batter into the prepared 8×8 dish. Bake for 15 minutes.
  • Place in the refrigerator to cool while you make the cheesecake filling.

No Bake Cheesecake Filling

  • Whisk the cold heavy whipping cream and powdered sugar on high speed until soft peaks, about 4-5 minutes.
  • In a separate bowl beat the cream cheese until light and there are no lumps.
  • Add the sour cream, granular sugar, and vanilla extract. Beat on high speed for 2-3 minutes.
  • Using a spatula, lightly fold the whipped cream into the cream cheese mixture.
  • Remove your brownie layer from the refrigerator and evenly spread the cheesecake filling on top. Place in the freezer until the cheesecake filling is firm to the touch.

Chocolate Chip Cookie Dough Topping

  • Place the flour in a heat safe bowl and microwave for 45 seconds (stirring well every 15 seconds). Set aside.
  • Beat the butter until light and creamy, 2-3 minutes.
  • Add the brown sugar, salt, and vanilla. Beat until smooth.
  • Add the powdered sugar and flour. Beat on medium-low until fully combined and smooth.
  • Using a spatula gently fold in the mini semi-sweet chocolate chips.
  • Remove your brownie/no bake cheesecake from the freezer. Make sure it is not sticky to the touch (if it is, put it back in the freezer and set aside your cookie dough topping until it is).
  • Evenly spread the cookie dough topping on top. Sprinkle with more mini semi-sweet chocolate chips.
  • Place in the refrigerator to firm for a minimum of four hours.



Storing Information:
  • In the refrigerator, covered, for up to 7 days.
  • In the freezer, wrapped in saran wrap and in a freezer bag, for up to two months.

If you make my Brownie Cookie Cheesecake Bars, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on November 12th, 2021

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