Cookie Butter Cheesecake Brownies

By Bree Hester Jump to Recipe

Creamy and chocolaty, these Cookie Butter Cheesecake Brownies are unapologetically decadent—perfect with coffee.

There are some nights when I just can’t decide if I want a slice of cheesecake or a brownie.

Which is why a cookie butter cheesecake brownie recipe is always the answer.

Both cheesecake and brownies are absurdly delicious on their own, but put them together, and you create something really special. Add some cookie butter, and it’s next level.

The ingredient list is broken down into two parts—the brownie batter and the cheesecake batter. Or three, if you decide to count the cookie butter spread as an entirely separate category.

For the brownie batter, you’ll need butter, sugar, cocoa powder, salt, baking powder, espresso powder, vanilla, eggs, flour, and semisweet chocolate chips. That’s a lot of ingredients, but this combo is so worth it. And even if you’re not a coffee fan, don’t leave out the espresso powder. It’s meant to bring out the chocolate’s flavor. That said, you can omit it if you truly disdain the stuff.

When it comes to the cream cheese, don’t try to be “healthy” here and use low-fat. For this recipe, you want full-fat cream cheese.

A final addition of speculoos spread, AKA cookie butter, and you have a truly divine treat. It’s basically blitzed spiced cookies similar in consistency to peanut butter. Biscoff cookie butter is my personal favorite, but any brand will work.

There’s a lot going on here, but overall it’s easier to make than you’d think. Friends and family are going to love this one—you may need to double it!

Let the brownies chill

While these taste great on day one, they’re even better the following day. I prefer to let my pan chill overnight. That time in the fridge does wonders, giving the cheesecake and brownie layer a chance to set and turn fudgy. Refrigeration also makes cutting easier, and you’ll enjoy cleaner swirls with a much more defined marble pattern. After all, aesthetics are just as important for a delicious dessert.

How do I store leftovers?

Transfer to an airtight container with squares of parchment separating each layer. The brownies will keep in the fridge for up to 5 days.

To freeze, place the brownie squares on a baking sheet with 1-2 inches between each piece. Freeze for 1 hour, then transfer to an airtight container, label, date, and freeze for up to 1 month. Thaw in the fridge before serving.

Serving Suggestions

With cookie butter cheesecake brownie bites, a little goes a long way. I serve these bad boys with a steamy cup of coffee—it makes the chocolate goodness shine. For extra decadence, add a small scoop of Vanilla Bean Ice Cream or drizzle a bit of warm Homemade Caramel Sauce on top—heck, do both!

A slice is also delicious with a cozy Copycat Starbucks Vanilla Spice Latte.

Cookie Butter Cheesecake Brownies

Bree Hester

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling + Chilling Time 2 hours hrs 5 minutes mins

Total Time 3 hours hrs 10 minutes mins

Course desserts

Cuisine American

Servings 24 brownies

Calories 421 kcal

Ingredients

  

1x2x3x

For The Brownie Batter:

• 1 cup butter 2 sticks
• 2 1/4 cups sugar
• 1 cup flour
• 1 1/4 cups cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder
• 1 tablespoon vanilla
• 4 eggs
• 2 cups semisweet chocolate chips

For The Cheesecake Batter:

• 16 ounces cream cheese room temperature
• 3/4 cup sugar
• 1/2 cup flour
• 2 teaspoon vanilla
• 1/4 cup heavy cream
• 2 eggs
• 3/4 cup cookie butter

Instructions

 

• Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper and spray lightly with cooking spray.

To Make The Brownie Batter:

• Add the butter and sugar to a large saucepan and melt over medium heat. Stir often and cook until the sugar is melted and the mixture looks shiny, about 3 minutes. Remove from the heat.
  
• Stir in the flour, cocoa powder, salt, baking powder, espresso powder, and vanilla until combined. Let the mixture cool for 5 minutes.
  
• Whisk in the eggs one at a time, stirring until the batter is smooth and glossy.
  
• Gently fold the chocolate chips into the batter. Set aside.
  

To Make The Cheesecake Batter:

• In your mixing bowl, beat the cream cheese until smooth.
  
• Add the sugar and flour and mix until combined.
  
• Add vanilla and cream. Beat until smooth.
  
• Add the eggs and continue beating until the batter is smooth.
  
• Spoon half of the brownie batter into the parchment-lined pan and spread it into an even layer. Then pour the cheesecake batter over the top and spread it gently.
  
• Melt the cookie butter in the microwave for 15 to 20 seconds or until it's thin enough to spoon over the cheesecake batter.
• Dollop the remaining brownie batter and cookie butter over the cream cheese batter. Use a knife or chopstick to swirl them together.
  

To Bake And Serve The Cake:

• Bake for 40 to 45 minutes, or until the edges are set. Insert a toothpick near the center. It should come out fairly clean with only a few crumbs. If there's any wet batter on the toothpick, bake for an additional 3 to 5 minutes.
  
• Let the brownies cool completely in the pan, about 2 hours. For cleaner slices and even better texture, cover the pan and refrigerate your brownies overnight.
  

Video

Nutrition

Calories: 421kcalCarbohydrates: 47gProtein: 6gFat: 25gSaturated Fat: 14gSodium: 280mgFiber: 3g

Keyword fudgy, marbled, speculoos

Tried this recipe?Let us know how it was!