Brownie Cookie Cheesecake Bars

Rich, decadent, and fluffy!

entirely elizabeth


Prep Time: 50 Min chill time: 4 hours

Brownie Bottom No Bake Cheesecake Filling Edible Chocolate Chip Cookie Dough

Cook Time: 15 Min


Brownie Bottom

– ½ stick unsalted butter – ½ cup granular sugar – 1 egg – ⅓ cup cocoa powder; unsweetened – ¼ teaspoon salt – 1 teaspoon vanilla extract – ⅓ cup all purpose flour – ½ teaspoon baking powder

Melt the butter and sugar, fold in the rest of the ingredients.  Spread into prepared 8x8 baking dish. Bake your brownie for 15 minutes. Freeze while you make the filling to cool it down.

No Bake  Cheesecake Filling

– ¾ cup heavy whipping cream; cold – 2 tablespoons powdered sugar – 1½ blocks cream cheese; room temperature – ¼ cup sour cream; room temperature – ⅓ cup granular sugar – 1 teaspoon vanilla extract

Beat the ingredients together until smooth and creamy, fold in the whipped cream.  Gently spread it onto your chilled brownie.  Freeze until the cheesecake layer is no longer sticky.

Edible Chocolate  Chip Cookie Dough

– ½ cup all purpose flour – 1 stick unsalted butter; room temp – ¼ cup brown sugar – ¼ teaspoon salt – ¼ teaspoon vanilla extract – ⅓ cup powdered sugar – ½ cup mini chocolate chips

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. Chill for 4 hours minimum.


Enjoy Entirely!

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