When it comes to show-stopping desserts, nothing draws a crowd quite like a decadent, multi-layered treat. The 5 Layer Cookie Box Brownie Cheesecake is a creamy, chocolatey, and absolutely irresistible masterpiece that’s bound to become your new favorite indulgence. With each bite, you’ll experience rich brownies, chewy cookie dough, velvety cheesecake, and crunchy chocolate sandwich cookies—all stacked for maximum wow-factor. This recipe actually came about after a family birthday party, when I couldn’t choose between brownies, cheesecake, and cookies—so why not combine them all? Best of all, you can whip up this beautiful dessert in less time than you might imagine. If you’ve loved my Triple Chocolate Fudge Cake, you’ll fall head over heels for this one. So grab your apron—your taste buds (and your family) will thank you!
What is 5 Layer Cookie Box Brownie Cheesecake?
Let’s break down that deliciously over-the-top name, shall we? Why settle for a single dessert when you can enjoy five glorious layers of joy? This playful creation is a mash-up of cookie dough, brownies, cheesecake, double-stuffed chocolate sandwich cookies, and more cookies, all baked into one showstopper. The name might leave you wondering—was this invented by someone who couldn’t make up their mind? Maybe so! After all, they say “the way to a man’s heart is through his stomach,” and this dessert is living proof. Ready to try something outrageous, fun, and downright delicious? Roll up your sleeves and let’s get baking!
Why You’ll Love This
What’s not to love about the 5 Layer Cookie Box Brownie Cheesecake? The real highlight of this dessert is the exciting contrast of textures: gooey brownie, creamy cheesecake, soft cookie dough, and the crunch of chocolate sandwich cookies. Plus, if you’ve ever purchased a fancy layered cheesecake at a bakery, you know they can cost a pretty penny—but making this at home saves money and lets you tweak the flavors however you like. The real game-changers are those flavorful cookie layers and the final flourish of whipped cream and extra cookies on top. If you enjoyed my Chocolate Chip Cookie Cheesecake Bars, you’ll adore this recipe even more. Don’t miss the chance to impress your friends and family—make this unforgettable dessert today!
How to Make
Quick Overview
This showstopper is as delicious as it is beautiful—and you won’t believe how straightforward it is to make! You don’t need special skills to layer up all the goodness of gooey brownies, chewy cookie dough, and creamy cheesecake. Standout features include its rich, satisfyingly dense texture and playful cookie surprise in every bite. Total prep and baking time is under two hours, so you’re not toiling in the kitchen all day. Let’s dive in!
Ingredients
- 16 oz chocolate chip cookie dough, room temperature
- 36 oz brownie mix (about 2 boxes), batter prepared according to package instructions
- 24 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 40 double-stuffed chocolate sandwich cookies (like Oreos)
- Whipped cream, for serving
Directions
- Preheat your oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with two layers of plastic wrap, long enough to hang over the sides.
- Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top to cover. Unclasp the pan and freeze the cookie dough disk for at least 30 minutes.
- Re-clasp the pan and spray the bottom with cooking spray. Pour the prepared brownie batter into the pan.
- Spray the bottom and sides of a 5-inch (12-cm) deep, 8-inch (20-cm) wide cake pan. Press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan, creating a well for the other layers.
- Bake the brownie for 35 minutes, then remove and cool for 5 minutes. While cooling, reduce oven temperature to 300°F (150°C).
- In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until completely smooth and lump-free.
- With oven mitts, carefully rotate and press down on the inner cake pan (which is still inside the brownie) to push the baked brownie up the sides of the springform pan, forming a brownie “shell.” Chill the pan in the refrigerator for 30 minutes.
- Place a single layer of sandwich cookies (about 14-15) in the bottom of the brownie shell, covering as much surface as possible.
- Pour the cheesecake filling over the cookies, spreading it into an even layer. Tap the pan gently to release any big air bubbles.
- Bake for 40 minutes at 300°F (150°C), until the cheesecake just jiggles in the center.
- Freeze until the cheesecake layer is barely firm to the touch—about 30 minutes.
- Arrange another layer of sandwich cookies over the firm cheesecake layer. Carefully place the frozen cookie dough disk on top, pressing it to cover the surface and tucking in any edges.
- Bake for another 20 minutes at 350°F (180°C), then chill completely in the springform pan.
- When ready to serve, unclasp the pan and carefully remove the cake. Slice and serve each piece with a dollop of whipped cream and, for extra flair, top with another cookie. Enjoy!
What to Serve With
This dessert is rich and satisfying all on its own, but you can make it even more festive by serving it with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. For special occasions, pair with a creamy cappuccino or a glass of ice-cold milk for the ultimate childhood nostalgia. To create a dessert platter, surround it with fresh strawberries and extra chocolate sandwich cookies for snacking. If you’re hosting, consider offering a selection of mini cheesecakes or my No-Bake Peanut Butter Pie for a complete dessert buffet.
Top Tips for Perfecting
- For even layers, freeze your cookie dough disk well and make sure it’s about the same size as your springform pan before assembly.
- Let your cream cheese come fully to room temperature so your cheesecake layer is ultra-smooth and lump-free.
- Swap in your favorite store-bought brownie mix, or use a from-scratch recipe if you’re feeling ambitious.
- Don’t rush the chilling steps! Chilling is key for the layers to set and hold their shape.
- Use double-stuffed cookies for extra creamy crunch, or try flavored sandwich cookies (like peanut butter or mint) for a twist.
- Don’t overbake the cheesecake—look for a slight jiggle in the center to keep it luscious and moist.
- If you don’t have a springform pan, you can try using a well-lined deep cake pan, but a springform pan really makes for easier release.
Storing and Reheating Tips
Store any leftovers tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. To freeze, cut the cheesecake into slices, wrap each piece individually in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving. The cookie and brownie layers hold up well to freezing, but for the freshest taste, enjoy within the first few days. Avoid microwaving to reheat; simply let a slice sit at room temperature for 15-20 minutes before eating for best texture.
FAQs
Can I make this dessert ahead of time?
Yes! You can assemble and bake the entire cake a day in advance and keep it chilled in the refrigerator until ready to serve.
What can I substitute for chocolate chip cookie dough?
Try using peanut butter cookie dough, sugar cookie dough, or even a homemade favorite—you’ll get a new twist every time!
Can I use regular Oreo cookies instead of double-stuffed?
Absolutely! The texture will be just a bit crunchier, but the flavor is still wonderful.
How do I know when the cheesecake layer is done?
Bake until the edges are set but the very center still trembles slightly when you jiggle the pan. This ensures a creamy, not dry, cheesecake.
Do I need a springform pan?
While a springform pan makes removal easy, you can use a deep, well-lined regular cake pan if needed—just expect a little more finesse when turning out the cake.
Conclusion
If you’re looking to impress friends, treat your family, or just celebrate life’s craving moments, the 5 Layer Cookie Box Brownie Cheesecake is your go-to dessert. It combines everyone’s favorite sweet treats into every slice, stunning both to look at and to taste. The layered approach ensures a bit of every delicious element in each mouthful—a little chewy, a lot creamy, and absolutely bursting with chocolate. Save yourself the trip (and expense!) to the bakery, and create a memorable dessert at home that will have everyone asking for the recipe. Whip up this showpiece, snap some pictures, and don’t forget to share your success with others. Happy baking!
5 Layer Cookie Box Brownie Cheesecake
Equipment
- Springform Pan
- Mixing Bowl
- Oven
- Plastic Wrap
- Cooking Spray
Ingredients
Ingredients
- 16 oz Chocolate Chip Cookie Dough Room temperature
- 36 oz Brownie Mix Prepared according to package instructions
- 24 oz Cream Cheese Softened
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 large Egg
- 40 pieces Double-Stuffed Chocolate Sandwich Cookies Like Oreos
- to taste Whipped Cream For serving
Instructions
- Preheat your oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with two layers of plastic wrap, long enough to hang over the sides.
- Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top to cover. Unclasp the pan and freeze the cookie dough disk for at least 30 minutes.
- Re-clasp the pan and spray the bottom with cooking spray. Pour the prepared brownie batter into the pan.
- Spray the bottom and sides of a 5-inch (12-cm) deep, 8-inch (20-cm) wide cake pan. Press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan, creating a well for the other layers.
- Bake the brownie for 35 minutes, then remove and cool for 5 minutes. While cooling, reduce oven temperature to 300°F (150°C).
- In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until completely smooth and lump-free.
- With oven mitts, carefully rotate and press down on the inner cake pan (which is still inside the brownie) to push the baked brownie up the sides of the springform pan, forming a brownie “shell.” Chill the pan in the refrigerator for 30 minutes.
- Place a single layer of sandwich cookies (about 14-15) in the bottom of the brownie shell, covering as much surface as possible.
- Pour the cheesecake filling over the cookies, spreading it into an even layer. Tap the pan gently to release any big air bubbles.
- Bake for 40 minutes at 300°F (150°C), until the cheesecake just jiggles in the center.
- Freeze until the cheesecake layer is barely firm to the touch—about 30 minutes.
- Arrange another layer of sandwich cookies over the firm cheesecake layer. Carefully place the frozen cookie dough disk on top, pressing it to cover the surface and tucking in any edges.
- Bake for another 20 minutes at 350°F (180°C), then chill completely in the springform pan.
- When ready to serve, unclasp the pan and carefully remove the cake. Slice and serve each piece with a dollop of whipped cream and, for extra flair, top with another cookie. Enjoy!