Mini Brown Butter Cookie Dough Cheesecake
Indulge in the decadent flavors of a Mini Brown Butter Cookie Dough Cheesecake, featuring a rich brown butter cookie crust and a creamy cheesecake filling. This delightful dessert is topped with homemade hot fudge sauce, a dollop of whipped cream, and finished with mini brown butter chocolate chip cookies for an irresistible treat.
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, light or dark
Granulated sugar
Eggs
Heavy cream
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Salt
Semi-sweet or dark chocolate chips
Cream cheese
Mini chocolate chips
Evaporated milk or half and half
Cocoa powder
Powdered sugar
Why You’ll Love a Mini Brown Butter Cookie Dough Cheesecake:
Rich Brown Butter Flavor: The nutty, caramelized notes of brown butter in both the cookie crust and mini cookies add a deep, rich flavor that elevates the entire dessert.
Creamy Cheesecake Filling: The luscious, creamy cheesecake filling perfectly balances the sweet and savory elements, creating a melt-in-your-mouth experience with every bite.
Decadent Hot Fudge Sauce: Topped with a homemade hot fudge sauce, this cheesecake delivers a warm, gooey chocolate indulgence that pairs beautifully with the other layers.
Irresistible Cookie Dough Elements: The mini brown butter chocolate chip cookies add a delightful texture and flavor contrast, making each bite more exciting.
Eye-Catching Presentation: With layers of cookie crust, creamy cheesecake, rich fudge, whipped cream, and adorable mini cookies on top, this dessert is as visually stunning as it is delicious.
Easy to Make Ahead: This cheesecake can be prepared ahead of time, making it convenient for entertaining or when you need a quick dessert option.
Balanced Sweetness: The combination of rich brown butter, creamy cheesecake, and dark chocolate fudge ensures the dessert is indulgent without being overly sweet.
Versatile Toppings: While the classic combination of hot fudge and whipped cream is irresistible, you can easily customize the toppings with caramel, fruit, or nuts to suit your taste.
Crowd-Pleaser: The familiar flavors of chocolate chip cookies, cheesecake, and hot fudge make this dessert a hit with both kids and adults alike.
Tips for Making a Mini Brown Butter Cookie Dough Cheesecake:
Use a 6-Inch Springform Pan: A 6-inch springform pan is ideal for this recipe, allowing easy removal of the cheesecake without damaging the delicate layers. Make sure to grease the pan well for smooth release.
Brown the Butter Carefully: When browning the butter for the crust and cookies, watch it closely to prevent burning. Heat the butter over medium heat, stirring constantly until it turns golden brown and smells nutty.
Chill the Cookie Dough: For the best texture, chill the mini cookie dough before baking. This helps the cookies maintain their shape and gives them a chewy center.
Press the Crust Firmly: When making the brown butter cookie crust, press it firmly and evenly into the bottom of the springform pan to ensure it holds together well when sliced.
Don’t Over-mix the Cheesecake Batter: To achieve a smooth and creamy texture, mix the cheesecake batter just until the ingredients are combined. Over-mixing can incorporate too much air, leading to cracks during baking.
Bake in a Water Bath: To prevent cracks in the cheesecake, bake it in a water bath. Wrap the bottom of the springform pan in aluminum foil to protect it from water, then place it in a larger baking dish filled with hot water.
Check for Doneness: The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to set as it cools. Avoid overbaking to maintain a creamy texture.
Chill Before Serving: For the best flavor and texture, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight. This also makes slicing easier.
Make the Hot Fudge Sauce in Advance: Prepare the homemade hot fudge sauce in advance and store it in the refrigerator. Reheat gently before drizzling over the cheesecake.
Top Just Before Serving: Add the hot fudge sauce, whipped cream, and mini cookies just before serving to keep the toppings fresh and prevent them from making the cheesecake soggy.
Use High-Quality Chocolate: For the hot fudge sauce, use high-quality chocolate for a rich, deep flavor that complements the brown butter and cheesecake.
Whip the Cream Fresh: For the best texture and flavor, whip the cream just before serving. If you need to prepare it in advance, stabilize it with a bit of powdered sugar to hold its shape.
Customize the Mini Cookies: You can customize the mini brown butter chocolate chip cookies by adding a pinch of sea salt or using different types of chocolate chips, such as dark, milk, or white chocolate.
Serve at Room Temperature: For optimal flavor, let the cheesecake sit at room temperature for about 15-20 minutes before serving.
Decorate with Extra Cookies: For a visually appealing presentation, decorate the top of the cheesecake with extra mini brown butter chocolate chip cookies.
How to Store a Mini Brown Butter Cookie Dough Cheesecake:
Refrigeration:
Duration: Up to 5 days
Method: Store the cheesecake in an airtight container in the refrigerator. To preserve the freshness of the toppings, add the hot fudge sauce, whipped cream, and mini cookies just before serving. If already topped, store leftovers in the fridge and note that the toppings may soften slightly.
Freezing:
Duration: Up to 2 months
Method: For longer storage, freeze the cheesecake without the toppings. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to serve, thaw the cheesecake in the refrigerator overnight and add the hot fudge sauce, whipped cream, and mini cookies just before serving.
Freezing Individual Slices:
Method: If you want to freeze individual portions, slice the cheesecake and wrap each slice separately in plastic wrap, then place them in a freezer-safe container. Thaw slices in the refrigerator or at room temperature before serving.
Storing the Toppings Separately:
Method: If you plan to store the cheesecake for several days, store the hot fudge sauce, whipped cream, and mini cookies separately. The hot fudge sauce can be refrigerated for up to 1 week and gently reheated before serving. Whipped cream should be freshly whipped for best results, but it can be stored in the fridge for 1-2 days in an airtight container. Store the mini cookies in an airtight container at room temperature for up to 1 week.
Reheating Hot Fudge Sauce:
Method: If the hot fudge sauce has thickened in the refrigerator, reheat it gently on the stovetop or in the microwave in short intervals, stirring frequently until smooth and pourable.
Serving After Storage:
Method: For best flavor, let the cheesecake sit at room temperature for about 15-20 minutes after refrigeration before serving.
Avoid Microwaving Cheesecake:
Method: To reheat or serve the cheesecake, avoid microwaving as it can alter the texture. Instead, let it come to room temperature naturally or enjoy it chilled.
FAQs:
Q: How do I prevent the cheesecake from cracking?
A: To prevent cracks, bake the cheesecake in a water bath. Wrap the bottom of the springform pan in aluminum foil to protect it from water, and place the pan in a larger baking dish filled with hot water. Additionally, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven with the door slightly ajar.
Q: Can I make the cheesecake ahead of time?
A: Yes, you can make the cheesecake up to two days in advance. Store it in the refrigerator without the toppings, and add the hot fudge sauce, whipped cream, and mini cookies just before serving for the freshest presentation.
Q: How do I brown the butter without burning it?
A: Melt the butter over medium heat, stirring constantly. Once it turns golden brown and you smell a nutty aroma, remove it from the heat immediately to prevent burning. Watch it closely, as the butter can go from browned to burnt quickly.
Q: Can I use store-bought cookies instead of making mini brown butter cookies?
A: Yes, you can use store-bought mini cookies if you’re short on time, but homemade brown butter cookies add a richer, more complex flavor that complements the cheesecake perfectly.
Q: How can I tell when the cheesecake is done baking?
A: The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools. Avoid overbaking, as this can lead to a dry texture.
Q: What can I use instead of a 6-inch springform pan?
A: If you don’t have a 6-inch springform pan, you can use a 6-inch cake pan lined with parchment paper for easy removal. However, a springform pan is ideal for cheesecakes as it allows for easy release.
Q: How do I get the crust to stay together?
A: Press the brown butter cookie crust firmly and evenly into the bottom of the pan. If the crust seems too crumbly, you can add a little more melted butter to help it bind.
Q: Can I use a different sauce instead of hot fudge?
A: Absolutely! Caramel sauce, berry compote, or even a fruit puree would pair beautifully with this cheesecake. Customize the toppings to suit your taste.
Q: Can I freeze the cheesecake?
A: Yes, you can freeze the cheesecake without the toppings. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before adding the toppings and serving.
Q: How do I keep the whipped cream from deflating?
A: To help whipped cream hold its shape, add a little powdered sugar when whipping. You can also stabilize it with a small amount of cornstarch or gelatin if you need it to last longer.
Q: What if I don’t have time to make homemade hot fudge sauce?
A: Store-bought hot fudge sauce works just fine as a substitute, but making it from scratch adds an extra layer of richness and flavor to the cheesecake.
Q: Can I double the recipe for a larger cheesecake?
A: Yes, you can double the recipe and use a larger springform pan. Adjust the baking time accordingly, as a larger cheesecake may take longer to bake through.
Check out my other brown butter recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this mini brown butter cookie dough cheesecake. Happy baking!
