Description
These Brown Butter Chocolate Chip Cookie Cheesecake Bars are the ultimate dessert mashup — chewy cookie base, tangy cheesecake middle, and a silky ganache top. Rich, decadent, and impossible to resist! #cheesecakebars #brownbuttercookies #chocolatechipcheesecake
Ingredients
Scale
Cookie Dough:
- 9 tbsp (128g) butter, browned
- 1/2 cup (120g) brown sugar
- 1/4 cup (55g) granulated sugar
- 1 egg
- 1 tbsp (15ml) heavy cream
- 1 tsp (4g) vanilla
- 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
Cheesecake:
- 8 oz cream cheese
- 1/4 cup (52g) Greek yogurt
- 1/2 cup (110g) granulated sugar
- 2 tsp (8g) vanilla
- 1 egg, room temperature
- Pinch of salt
Ganache:
- 4 oz dark chocolate
- 1/2 cup (120ml) heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
- For the cookie dough: Brown butter in a saucepan until golden and fragrant. Let cool slightly. In a bowl, mix browned butter with brown sugar and granulated sugar until combined. Add egg, heavy cream, and vanilla; mix well.
- In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips.
- Spread half the cookie dough evenly into the prepared pan.
- For the cheesecake: Beat cream cheese until smooth. Add Greek yogurt, sugar, vanilla, egg, and salt; mix until creamy and smooth. Pour cheesecake mixture over cookie dough layer.
- Drop spoonfuls of remaining cookie dough over cheesecake layer and gently spread or leave marbled.
- Bake for 35–40 minutes until edges are set and center is slightly jiggly. Cool completely.
- For ganache: Heat heavy cream until just simmering. Pour over chopped dark chocolate and let sit 2 minutes, then stir until smooth.
- Pour ganache over cooled bars and refrigerate until set before slicing and serving.
Notes
- Use high-quality dark chocolate for the richest ganache flavor.
- Let bars cool completely before topping with ganache to avoid melting.
- Refrigerate at least 2 hours before slicing for clean layers.
- These bars freeze beautifully — wrap tightly and freeze for up to 1 month.
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 23g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg