Brownie Cookie Cheesecake Bars
Serves 12
50 mins prep
15 mins cook
240 mins Chill Time
305 mins total
Brownie Cookie Cheesecake Bars that are heavenly rich and decadent. A chocolatey brownie bottom, topped with no bake cheesecake, and an indulgent chocolate chip cookie dough. They are sure to become a new favorite dessert!
Brownie Bottom
No Bake Cheesecake Filling
Edible Chocolate Chip Cookie Dough
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Brownie Bottom
Preheat oven to [wprm-temperature value="350" unit="F"]. Prepare an 8×8 baking dish with parchment paper and non-stick cooking spray. Set aside.
Melt the granulated sugar and unsalted butter in a small saucepan. Allow it to come to a boil. Boil the mixture for two to three minutes and then 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, granulated 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 until cooled.
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.
Add the heavy whipping cream and beat until combined.
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.
Cut into 12 equal slices with a very sharp knife and serve.
