Introduction

These Brown Butter Chocolate Chip Cookie Cheesecake Bars combine the best of two desserts in one irresistible treat. A rich, nutty cookie crust layered with creamy vanilla bean cheesecake and finished with a smooth chocolate ganache make these bars perfect for any occasion. They also feature a stabilized whipped cream topping and optional mini cookies for garnish.

The dessert is a rectangular cake with five layers visible in the cut slice, placed on a white marbled surface. The bottom layer is dark, smooth, and glossy chocolate. Above it is a fluffy, light cream layer in pale yellowish-white. The middle layer is a soft brown cookie dough with small dark chocolate chips. On top of the cookie dough is a thick, smooth chocolate ganache layer in dark brown. The cake's top is decorated with large, round white cream dollops arranged in rows, and between them are golden-brown chocolate chip cookie halves, slightly pressed into the cream. The whole dessert is neatly cut showing all layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Brown Butter Chocolate Chip Cookie Dough:

9 tbsp (128g) salted butter, melted and browned
1/2 cup (120g) brown sugar
1/4 cup (55g) granulated sugar
1 egg, at room temperature
1 tbsp (15ml) heavy cream, at room temperature (substitute: milk of choice)
1 tsp (4g) vanilla extract
1 1/4 cups + 2 tbsp (170g) all-purpose flour
1/2 tsp (3g) baking soda
1/2 tsp (2g) baking powder
Pinch of salt
3/4 cup (150g) chocolate chips of choice

Vanilla Bean Cheesecake Filling:

8 oz cream cheese, at room temperature
1/4 cup (52g) Greek yogurt, at room temperature
1/2 cup (110g) granulated sugar
2 tsp (8g) vanilla bean paste or extract
1 egg, at room temperature
Pinch of salt

Chocolate Ganache:

4 oz dark chocolate
1/2 cup (120ml) heavy cream

Stabilized Whipped Cream:

1 cup (240ml) heavy cream
4 oz cream cheese
2 tsp (8g) vanilla extract
Pinch of salt
2 tbsp (16g) powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line a loaf pan (8.5×4.5” or 9×5”) with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large bowl, whisk the browned butter with both sugars until combined. Add the egg and whisk until lighter in color. Stir in the heavy cream and vanilla extract.
Step 4: Fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
Step 5: Divide the dough in half. Press half the dough evenly into the bottom of the prepared pan (about 1/2” thick). Cover and refrigerate the remaining dough for mini cookies or another use.
Step 6: Bake the cookie crust for 12–15 minutes until golden. Remove from oven and let cool.
Step 7: For the cheesecake filling, beat the cream cheese until smooth in a medium bowl. Add sugar, vanilla, and salt, then beat again.
Step 8: Add Greek yogurt and beat until smooth. Then add the egg and beat just until combined. Avoid overmixing.
Step 9: Pour the cheesecake filling over the cooled cookie crust.
Step 10: Place the loaf pan inside a larger 9×13” baking pan. Boil water and pour into the larger pan until it reaches halfway up the sides of the loaf pan.
Step 11: Bake at 350°F (175°C) for 35–40 minutes until the edges are set but the center still has a slight wobble.
Step 12: Remove from oven and allow to cool in the water bath. Then remove the loaf pan from the water and cool to room temperature before refrigerating for at least 4 hours or overnight.
Step 13: To make the chocolate ganache, place chocolate in a small bowl. Heat heavy cream until hot (about 1 minute in microwave), then pour over chocolate. Let sit 5 minutes, then whisk until smooth.
Step 14: Pour ganache over chilled cheesecake and return to fridge for 10 minutes to set.
Step 15: (Optional) For mini cookies, preheat oven to 375°F (190°C). Scoop remaining cookie dough with a small spoon onto parchment-lined baking sheet. Bake 6–8 minutes until golden. Cool completely.
Step 16: Prepare stabilized whipped cream by beating cream cheese, powdered sugar, vanilla, and salt until smooth, then adding heavy cream and beating until thickened.
Step 17: Spread or pipe whipped cream over ganache, then garnish with mini cookies if desired. Slice and enjoy!

Tips & Variations

Brown the butter slowly until it has a nutty aroma and golden color for best flavor.
Use vanilla bean paste for a richer vanilla flavor in the cheesecake filling.
The water bath helps prevent cracks in the cheesecake, so don’t skip this step.
For a dairy-free option, substitute heavy cream and cream cheese with plant-based alternatives.
Mini cookies made from the leftover dough add a cute decorative touch and extra crunch.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. Keep ganache and whipped cream topped bars chilled to maintain freshness. Reheat slightly at room temperature before serving if desired, but avoid microwaving as that can affect texture.

How to Serve

The dessert shows a thick rectangular slice cut from a bigger piece topped with rows of dollops of white cream. Each row has two dollops with a chocolate chip cookie half placed on top between dollops. The larger piece under the cream layer has four visible horizontal layers: the bottom is a smooth dark chocolate layer, above it is a thick creamy white cheesecake layer, then a light brown cookie dough layer with chocolate chips, and on the very top are the dollops and cookies. One slice is separated below showing all the layers clearly, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream?

Heavy cream is preferred for its fat content, which provides the right texture in the dough, ganache, and whipped cream. Using regular cream may result in a thinner consistency and less stable whipped cream.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set and firm but the center still has a slight wobble when gently shaken. It will firm up as it cools and chills in the refrigerator.