Brownie Crusted Cookie Dough Cheesecake

This cake looks is secretly super easy, but your guest will never know it! With minimal ingredients and prep – you will be the talk of the party!

brownie-cheesecake copy

Well hello beautiful.

I am talking to this cheesecake, but you are beautiful too. 🙂

Today I am sharing one delicious concoction that looks totally over the top but is actually the easiest thing ever. There are 4 layers in total, but three of which are no-bake and the fourth comes from a box. Easy peasy.


I mean, look at these. They’re every bit as decadent and rich as they appear. They’re incredibly dense with a thick layer of sweet cheesecake and plenty of chocolate. If you love cookie dough, if you love chocolate, if you love brownies, if you love cheesecake, and heck! if you freakin’ love dessert- you have to try this cookie dough brownie cheesecake. Like, right now.

So, what is going on here?

Let’s start with the brownie layer – you can totally make them from scratch, but then you need more ingredients and more equipment and more time. And who would want that? Then we have the eggless cookie dough. Of course I eat raw cookie dough that may or may not have raw eggs in it on occasion. But today we are taking the high road and playing it safe – no eggs in this cookie dough! Then the cheesecake, which is os so simple. So simple there are only 3 ingredients. And finally the luscious chocolate ganache + whipped cream and extra cookie dough balls if you are feeling fancy.


Warning: may ruin your diet.

Disclaimer: totally worth it.

Brownie Crusted Cookie Dough Cheesecake

This cake looks is secretly super easy, but your guest will never know it! With minimal ingredients and prep – you will be the talk of the party! 


For the brownie layer:

  • 1 box brownie mix (such as Pillsbury) + all ingredients listed on box

For the eggless cookie dough balls:

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 Tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups all-purpose flour (measured correctly)
  • 1/8 teaspoon salt
  • 1/2 cup mini chocolate chips

For the no-bake cheesecake:

  • 2 (8 ounce) packages cream cheese, at room temperature
  • 2 (14 ounce) cans sweetened condensed milk
  • 1 cup fresh lemon juice
  • 2 teaspoons vanilla extract

For the chocolate ganache:

  • 1/2 cup heavy cream
  • 4 ounces milk chocolate, broken into small pieces
  • Sweetened whipped cream, optional


Grease a 9-inch round springform pan and preheat oven to temperature listed on brownie box. Prepare brownie batter and pour into greased pan. Bake for time listed on box, or until a toothpick comes out clean with inserted. Remove from oven and cool completely.

While the brownies are baking and cooling, make the cookie dough. In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix until combined. Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in mini chocolate chips.

Roll the dough into small balls, about 2 teaspoons and set aside on a large baking sheet. Refrigerate cookie dough balls until ready to assemble.

Then make the no bake cheesecake. In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla.

Once the brownie crust is cool, arrange dough balls on the brownie layer and pour cheesecake over top. It is okay if you have any leftover cookie dough balls because these look super cute on the top of the cake.

Refrigerate cake for at least 2 hours, but overnight is better.

Once cheesecake has set, make the chocolate ganache. In a sauce pan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth. Let cool for about 10 minutes and then pour over cheesecake. Top with extra cookie dough balls and whipped cream. Serve immediately and enjoy!

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.