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Cookies and Cream Cheesecake Brownies combine dense, fudgy chocolate brownies with a creamy, tangy cookies-and-cream cheesecake layer. The contrast between the rich chocolate and the smooth vanilla cheesecake studded with cookie pieces makes these brownies an irresistible treat for any occasion.
Hello and welcome—this recipe is one you’ll want to make again and again.
After experimenting with cookies-and-cream brownies, Oreo brownies and flourless cheesecake brownies, I combined the best elements of each to create a decadent layered bar: a fudgy chocolate brownie base and top with a cookies-and-cream cheesecake filling in the middle. The result is a satisfyingly rich dessert with a silky cheesecake center and crunchy cookie bits throughout.
These brownies bake up with a crackled top and set edges while the middle remains slightly wobbly—perfect for achieving that fudgy-cheesecake texture. If you prefer more cookie flavor, scatter extra broken cookies across the top while the bars are still warm so they embed slightly into the surface. Chilling brings the cheesecake layer into a firmer slice, which is great for neat serving.
This is a straightforward two-bowl recipe that’s approachable for bakers of all levels. The cheesecake layer comes together quickly in a single bowl, and the brownie batter is classic and simple: melted dark chocolate and butter folded into a beaten egg-and-sugar mixture, then combined with flour and cocoa. No fancy equipment is required—just a whisk, spatula and baking tin.
How to Make Cookies and Cream Cheesecake Brownies
-
Add butter and dark chocolate in a saucepan. -
Melt together. -
Whisk eggs and sugars until pale. -
Beat until light and fluffy. -
Combine chocolate with the egg mixture. -
Fold in flour and cocoa. -
Spread half the batter in the pan. -
Add the cookies-and-cream cheesecake layer. -
Top with remaining brownie batter and bake.
This recipe yields a dessert that is rich in chocolate and creamy in texture. The cheesecake layer adds brightness, balancing the intense cocoa flavor. These bars are excellent served slightly chilled or at room temperature; chilling makes clean slices, while serving warmer emphasizes fudginess.
To increase the cookies-and-cream character, scatter extra broken cookie pieces over the top of the hot brownies—this both decorates and intensifies the flavor. For a prettier presentation, dust lightly with cocoa or sift a thin layer of icing sugar over cooled bars right before serving.
If you make this recipe, share your results and photos on social media with my handle and tag—I’d love to see your creations. Experiment with different cookie varieties for unique variations: chocolate sandwich cookies, golden sandwich cookies, or even peanut butter sandwich cookies each give a distinct taste.
Cookies and Cream Cheesecake Brownies
Ingredients
Cookies and Cream Cheesecake
- 1 cup cream cheese, room temperature (250g)
- ½ cup Greek yoghurt or sour cream (125g)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup icing sugar (65g)
- 1 packet sandwich cookies (broken into pieces) (133g or about 28 cookies)
Brownies
- 1 cup dark chocolate buttons (190g)
- ¾ cup butter (170g)
- ⅔ cup brown sugar (130g)
- ⅓ cup sugar (75g)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour (125g)
- ⅓ cup cocoa powder (31g)
Optional
- Extra broken sandwich cookies to scatter on top (about 14 cookies / 67g)
Instructions
Make the Cookies and Cream Cheesecake
- Beat the cream cheese in a bowl until smooth and free of lumps.
- Add the Greek yoghurt (or sour cream), egg, vanilla and icing sugar. Mix until the filling is creamy and smooth.
- Gently fold in the broken cookie pieces, then refrigerate the cheesecake mixture while you prepare the brownie batter.
Make the Brownies
- Preheat the oven to 180°C (350°F). Line a 9-inch (23 cm) baking pan with parchment paper.
- In a heatproof bowl or small saucepan, gently melt the butter and dark chocolate together until smooth. Allow to cool slightly.
- In a separate bowl, whisk the eggs, brown sugar, white sugar and vanilla until the mixture lightens in color and becomes slightly fluffy.
- Stir the melted chocolate mixture into the egg and sugar mixture until fully combined.
- Fold in the flour and cocoa powder until just combined—do not overmix.
- Spread half of the brownie batter into the prepared pan in an even layer.
- Carefully spoon and spread the cookies-and-cream cheesecake mixture over the brownie layer.
- Top with the remaining brownie batter, smoothing it gently so the cheesecake is covered. Bake for 30–35 minutes, until the edges are set and the top has a crackled appearance. The center may still be slightly wobbly; it will firm up as it cools.
- If using extra cookie pieces, press them into the top of the hot brownies. Let the pan cool at room temperature before slicing, or chill completely in the refrigerator for clean slices.
- Store leftovers in an airtight container in the fridge for up to one week.
Nutrition
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