Brown Butter Chocolate Chip Cookie Cheesecake Bars
Brown Butter Chocolate Chip Cookie Cheesecake Bars are the ultimate indulgence! They start with a brown butter chocolate chip cookie dough base, baked to golden perfection, then filled with a creamy and tangy vanilla bean cheesecake. A rich and velvety chocolate ganache and fluffy whipped cream take them over the top, finished with mini brown butter chocolate chip cookies for the perfect bite. A must-make for cookie and cheesecake lovers alike!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Heavy cream (or milk of choice)
Vanilla extract or paste
All-purpose flour
Baking soda
Baking powder
Salt
Chocolate chips of choice
Cream cheese
Greek yogurt
Dark chocolate
Powdered sugar
Why You’ll Love Brown Butter Chocolate Chip Cookie Cheesecake Bars:
Layers of Indulgence: These bars have the perfect balance of textures, from the chewy brown butter chocolate chip cookie crust to the creamy vanilla bean cheesecake and silky chocolate ganache.
Brown Butter Magic: The nutty, caramelized depth of brown butter enhances both the cookie crust and mini cookie garnish, making every bite irresistibly rich.
Velvety Cheesecake Filling: The vanilla bean cheesecake layer is smooth, creamy, and perfectly tangy, complementing the sweetness of the chocolate and cookie layers.
Decadent Chocolate Ganache: A glossy, rich, and velvety chocolate ganache adds an indulgent finishing touch that elevates these bars to the next level.
Fluffy Whipped Cream: A light and airy whipped cream topping balances the richness and adds a soft, creamy contrast.
Mini Cookie Garnish: Topping each bar with a mini brown butter chocolate chip cookie adds a fun and decorative element, making them as beautiful as they are delicious.
Perfect for Any Occasion: Whether for a party, special gathering, or a weekend treat, these bars are guaranteed to impress and satisfy.
Make-Ahead Friendly: These bars taste even better after chilling, making them an ideal make-ahead dessert for stress-free entertaining.
A Showstopper Dessert: With multiple layers of flavor and texture, these bars look as impressive as they taste—perfect for serving to guests.
Tips for Making Brown Butter Chocolate Chip Cookie Cheesecake Bars:
Brown Butter Chocolate Chip Cookie Crust:
Properly Brown the Butter: Cook the butter over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly before mixing it into the dough.
Use Room Temperature Ingredients: This ensures even mixing and prevents the dough from becoming too firm or too soft.
Press the Dough Evenly: Spread the cookie dough into an even layer in the pan, pressing it gently to create a solid base for the cheesecake layer.
Pre-Bake the Crust: Baking the cookie layer before adding the cheesecake filling helps it stay firm and chewy without becoming soggy. Let it cool slightly before adding the cheesecake filling.
Vanilla Bean Cheesecake Filling:
Use Room Temperature Cream Cheese: Softened cream cheese blends more smoothly, creating a silky and lump-free cheesecake filling.
Don’t Over-Mix the Batter: Over-mixing can incorporate too much air, causing cracks in the cheesecake. Mix just until combined.
Bake at a Low Temperature: A lower oven temperature ensures a creamy, smooth texture and prevents overbaking.
Check for the Perfect Bake: The cheesecake should be set around the edges with a slight jiggle in the center. Overbaking can cause it to become dry or crack.
Cool Gradually: Let the cheesecake cool at room temperature for an hour before refrigerating to prevent cracks from forming.
Chocolate Ganache Layer:
Use High-Quality Chocolate: A high cocoa-content chocolate makes for a rich and velvety ganache.
Warm the Cream Gently: Heat the heavy cream just until steaming, then pour it over the chopped chocolate. Let it sit for a minute before stirring until smooth.
Whipped Cream & Mini Cookie Garnish:
Whip Until Soft Peaks Form: Over-whipping can cause the cream to become grainy. Stop when it holds soft peaks for a fluffy texture.
Pipe or Spread Evenly: For a clean presentation, use a piping bag or spoon to evenly distribute the whipped cream.
Add the Mini Cookies Before Serving: Garnishing with mini brown butter chocolate chip cookies right before serving keeps them crisp and fresh.
Chilling & Serving:
Chill for At Least 4 Hours or Overnight: This allows the layers to set and the flavors to develop for the best texture and taste.
Use a Warm Knife for Clean Slices: Run a sharp knife under hot water, wipe it dry, and slice the bars for neat, bakery-style cuts.
Store Properly: Keep leftovers refrigerated in an airtight container to maintain their freshness and texture.
How to Store Brown Butter Chocolate Chip Cookie Cheesecake Bars:
Refrigerate: Store the bars in an airtight container in the refrigerator for up to 5 days. This helps maintain the creamy texture of the cheesecake layer and prevents the ganache from melting.
Cover for Freshness: If storing in a pan, cover it tightly with plastic wrap or aluminum foil to prevent the bars from drying out and absorbing any fridge odors.
Separate Layers with Parchment Paper: If stacking the bars, place a sheet of parchment paper between layers to prevent sticking and smudging of the ganache and whipped cream.
Freeze for Longer Storage: For longer storage, freeze the bars without the whipped cream and mini cookie garnish. Wrap individual bars tightly in plastic wrap, then place them in an airtight container or freezer-safe bag. They will keep well for up to 2 months.
Thawing Instructions: When ready to enjoy, transfer frozen bars to the refrigerator and let them thaw overnight. For a quicker option, let them sit at room temperature for about 30 minutes before serving.
Best Served Chilled: These bars taste best when served slightly chilled, so keep them refrigerated until just before serving. Add fresh whipped cream and mini cookies right before serving for the best texture and presentation.
FAQs:
Q: Can I make these cheesecake bars ahead of time?
A: Yes! These bars are perfect for making ahead. Prepare and chill them up to 2 days in advance before serving. Add the whipped cream and mini cookies just before serving for the best texture.
Q: Do I have to chill the bars before slicing?
A: Yes, chilling is essential! Let the bars chill for at least 4 hours or overnight to allow the cheesecake and ganache layers to fully set. This makes slicing easier and ensures clean, even layers.
Q: Can I freeze these cheesecake bars?
A: Absolutely! Freeze the bars without the whipped cream and mini cookies for up to 2 months. Wrap each bar in plastic wrap and store them in an airtight container. Thaw in the fridge overnight before serving.
Q: Can I use store-bought cookie dough instead of homemade?
A: While homemade brown butter cookie dough gives the best flavor, you can use store-bought dough for convenience. Just press it into the pan and bake as directed for the base layer.
Q: How do I prevent cracks in the cheesecake layer?
A: To prevent cracks, make sure all ingredients are at room temperature before mixing, and avoid over-mixing the batter. Baking the cheesecake layer at a lower temperature and letting it cool gradually also helps.
Q: Can I skip the chocolate ganache?
A: Yes! The ganache adds richness, but if you prefer, you can omit it or replace it with a drizzle of melted chocolate or caramel.
Q: What’s the best way to slice the bars cleanly?
A: Use a sharp knife dipped in hot water, wiping it clean between cuts. This helps slice through the layers smoothly without dragging the cheesecake or ganache.
Q: Can I substitute the vanilla bean paste in the cheesecake filling?
A: Yes! If you don’t have vanilla bean paste, use pure vanilla extract instead. It won’t have the same speckled look, but it will still add great flavor.
Q: Do the mini brown butter cookies on top need to be homemade?
A: Not necessarily! While homemade cookies make for the best flavor, you can use store-bought mini cookies as an easy alternative for garnish.
Check out my other cheesecake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter chocolate chip cookie cheesecake bars. Happy baking!
