5 Layer Cookie Box Brownie Cheesecake

Prepare your taste buds for an extravagant journey with our 5 Layer Cookie Box Brownie Cheesecake—a divine creation that combines the best of cookies, brownies, and cheesecake in a single, indulgent treat. This dessert masterpiece boasts layers of chocolate chip cookie dough, fudgy brownie mix, creamy cheesecake, and double-stuffed chocolate cookies, all crowned with a final touch of frozen cookie dough for an extra element of decadence.

To embark on this culinary adventure, begin by lining a 10-inch springform pan with layers of plastic wrap, forming a perfect canvas for the layers to come. The first layer is crafted from room temperature chocolate chip cookie dough, pressed evenly into the pan, then frozen to set the foundation.

Next, unleash the rich decadence of brownie batter into the pan, creating a luscious base for the subsequent layers. With a creative twist, a smaller cake pan is pressed into the brownie mix, pushing it upward to create a well for the cheesecake layer. The brownie is baked to perfection, setting the stage for the creamy indulgence to come.

The cheesecake layer, a velvety blend of cream cheese, sugar, vanilla, and egg, is carefully poured onto the brownie base, creating a smooth and luxurious stratum. A layer of double-stuffed chocolate cookies is arranged atop the cheesecake, adding a delightful crunch and chocolatey goodness. To elevate the decadence even further, a disk of frozen cookie dough is placed atop the cheesecake layer, ensuring a symphony of textures in every bite. After a final bake, a thorough chill allows the flavors to meld, culminating in a dessert that’s nothing short of extraordinary.


– 16 oz chocolate chip cookie dough, room temperature
– 36 oz brownie mix, 2 boxes, batter prepared according to package instructions
– 24 oz cream cheese, softened
– ½ cup sugar
– 1 teaspoon vanilla extract
– 1 large egg
– 40 double-stuffed chocolate cookie sandwiches
– Whipped cream, for serving


1. Preheat the oven to 350°F (180°C).

2. Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.

3. Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.

4. Unclasp the pan and freeze the cookie dough disk.

5. Re-clasp the pan, then spray the bottom with cooking spray.

6. Pour in the brownie batter.

7. Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.

8. Bake for 35 minutes, then cool for about 5 minutes.

9. Reduce the oven temperature to 300°F (150°C).

10. In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.

11. While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.

12. Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.

13. Pour the cheesecake batter on top of the cookies and spread evenly across the top.

14. Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.

15. Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.

16. Tuck in any edges, then bake for 20 minutes.

17. Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!

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