Cookie Dough Cheesecake Brownies Recipe: Gooey Chocolate Bars

The layers in this cookie dough cheesecake brownie pie are irresistible. A fudgy brownie base, a light no-bake cheesecake, and bite-sized cookie dough pieces combine into a truly decadent dessert. Grab a fork and dig in.

This pie is hands-down one of the most amazing desserts you’ll make. Rich, creamy, and a little over-the-top in the best way.

Brownie cheesecake pies have become a favorite of mine. The combination of a dense, fudgy brownie with a fluffy no-bake cheesecake layer is hard to resist. After testing a few versions, I wanted to try adding cookie dough bites — and the result was a huge hit.

I chose a convenience-forward approach for this version: a refrigerated pie crust and a boxed brownie mix. These shortcuts save time and still yield an indulgent, fudgy brownie layer. If you prefer homemade crusts or brownies, feel free to substitute — just watch bake times and consistency so the brownie stays dense rather than cakey.

How to make a Brownie Pie

Press a refrigerated pie crust into a deep-dish pie plate to form the base. For the brownie layer, use the 9×13 dry brownie mix but ignore the package directions — the goal is a thick, fudgy batter.

For best results, combine the brownie mix with:

• ¼ cup oil
• ¼ cup water
• 1 egg

The resulting batter will be thick and sticky. Spread it evenly into the prepared pie crust and bake 40–45 minutes at 350°F. Allow the brownie to cool completely before adding the cheesecake layer.

No Bake Cookie Dough Bites

While the brownie bakes, make the no-bake cookie dough pieces. This dough contains no egg, so it’s safe to eat raw. Cream together the butter, brown sugar, vanilla, and a pinch of salt, then add a splash of milk and slowly beat in the flour until smooth.

Stir in mini chocolate chips, then roll the dough into approximately 56 small bite-sized balls. Smaller bites are best so they distribute evenly through the cheesecake layer. Place the cookie dough balls on a tray lined with wax paper and freeze until firm.

How To Make No Bake Cheesecake

1. Beat together 1 package (8 oz) softened cream cheese, ¼ cup brown sugar, and 1 teaspoon vanilla until light and smooth.
2. Fold in about 3 cups of thawed Cool Whip to create a fluffy, creamy filling that balances the dense brownie layer.

If you prefer, you can substitute homemade sweetened whipped cream for the Cool Whip for a fresher taste.

Assembling Cheesecake Brownies

Remove the frozen cookie dough bites and cut them in half. Set aside 10 whole bites (20 halves) to use as a decorative topping.

Gently fold the remaining cookie dough halves into the cheesecake filling, then spoon the mixture over the cooled brownie base. Smooth the top and chill briefly to help everything set.

Pipe swirls of Cool Whip around the pie edge, sprinkle mini chocolate chips over the center, and place the reserved cookie dough halves on the swirls for a finished look.

This pie is rich, playful, and perfect for sharing at gatherings — expect requests for the recipe.

More Easy Cheesecake Recipes

• Chocolate Cookies and Cream Cheesecake Bars
• Take 5 Cheesecake Brownies
• Chocolate Chip Cheesecake Cookie Bars
• Cake Batter Cheesecake Brownies
• Peanut Butter Cup Cheesecake

If you try this recipe and love it, please leave a rating and a comment — feedback from readers is always appreciated.

Recipe

Cookie Dough Cheesecake Brownie Pie

Yield:
1 – 10 inch pie – 12 slices

Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
1 hour 10 minutes

A decadent pie with a fudgy brownie base, a fluffy no-bake cheesecake, and bite-sized cookie dough pieces folded throughout.

Ingredients

For the Brownie Layer

• 1 refrigerated pie crust
• 1 – 9×13 dry brownie mix
• ¼ cup oil
• ¼ cup water
• 1 egg

For the Cheesecake Layer

• 1 – 8 ounce package cream cheese, softened
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 – 16 ounce container Cool Whip, thawed and divided

For the Cookie Dough Bites

• ¼ cup butter
• ⅓ cup brown sugar
• ½ teaspoon vanilla extract
• ½ cup flour
• pinch of salt
• 1 teaspoon milk
• ½ cup mini chocolate chips, divided

Instructions

1. Preheat the oven to 350°F.
2. Unroll the pie crust and press into a 9½-inch deep-dish pie plate. Set aside.
3. Mix the brownie mix with ¼ cup oil, ¼ cup water, and 1 egg until combined. Spoon the thick batter into the pie crust.
4. Cover the pie crust edges with foil to prevent burning and bake 40 minutes. Do not overbake. Remove and cool completely.
5. Beat the butter, ⅓ cup brown sugar, ½ teaspoon vanilla, and a pinch of salt until creamy.
6. Add ½ cup flour and 1 teaspoon milk, beat until combined. Stir in ¼ cup mini chocolate chips.
7. Roll the dough into about 56 tiny cookie dough bites. Place on wax paper and freeze until firm.
8. Beat the cream cheese, ¼ cup brown sugar, and 1 teaspoon vanilla until creamy. Fold in 3 cups of Cool Whip.
9. Cut the frozen cookie dough bites in half. Reserve 10 whole bites (20 halves) for topping.
10. Gently stir the remaining cookie dough halves into the cheesecake filling. Spoon the filling over the cooled brownie.
11. Pipe Cool Whip swirls around the edge, arrange the reserved cookie dough halves on the swirls, and sprinkle the center with remaining mini chocolate chips.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 431
Total Fat: 31g
Saturated Fat: 17g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 45mg
Sodium: 186mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 23g
Protein: 4g

This Cookie Dough Cheesecake Brownie Pie recipe was originally published in July 2014. Photos and the post were updated and republished in January 2019.