Let me present you with cookie butter brownie Cheesecake. Imagine two of your favorite desserts, brownie and cheesecake topped with a Biscoff spread layer. This delicious treat combines rich chocolate with soft vanilla. This cookie butter Brownie Cheesecake will be a dessert you’ll never wanna stop eating.

It’s been so long since we published a recipe, and a lot has happened since then. First of all, I got my Facebook page hacked. If you wanna listen to my advice, please be this one, DO NOT, I repeat, DO NOT connect to the airport wifi. Whoever is using my account is posting a lot of AI food videos, which I appologize, but there’s nothing I can do for now.

We decided to start baking again and we wanted to do something GOOD to come back. That’s why we came out with the BEST, treat.

We are combining our delicious brownie recipe with a cheesecake. We adapted some things to make it perfect. Reduced the sugar on the brownies and cheesecake, since there’s the Biscoff spread too, and we also increased the baking time.

Brownie Cheesecake

There are some important things you should know before you prepare this recipe: the chocolate and the cocoa powder.

We are using milk chocolate for this brownie recipe, but you could definitely swap the milk chocolate for dark chocolate for a more intense flavor. We ran out of our favorite chocolate couverture which made us a little scared because we have been obsessed with it lately but they turned out amazing.

For the cocoa powder is very important that you use a 100%, no sugar added cocoa. We are trying to have as much chocolate flavor as possible, and we don’t want the brownie layer to be too sweet, so 100% is so much better to have control over the sweetness.

Best vanilla for a Cheesecake

When you need to use vanilla, you have four options: extract, vanilla powder, paste, or bean. You need to choose depending on the final result you want. If you use vanilla powder, paste, or vanilla beans, you are gonna have the characteristic little dots from the vanilla. If you are using vanilla extract, it can slightly change the color. Whatever you prefer to use, make sure you use a good quality vanilla so it can leave the best flavor.

What’s special about this Brownie Cheesecake

Three layers. This dessert has three layers of delicious and rich ingredients.

Starting from the bottom, we have a rich brownie. It’s flavorful, has a nice texture and works perfectly for the base.

The brownie is topped with a luxurious and creamy vanilla cheesecake filling. We decided to do a fully baked dessert, so the brownie and cheesecake are both baked, but you could also use the brownie for a bottom layer and top it with a no-bake cheesecake filling. The cheesecake adds creaminess; it’s a soft flavor that pairs perfectly with the chocolate.

It’s all topped with a Biscoff spread or cookie butter layer.

We have another brownie cheesecake recipe on this website; this one uses caramel to top it, and it’s honestly really good.

Ingredients you’ll need

Eggs: make sure you leave them on the counter at least 1 hour before starting so they’re room temperature.
Sugars: Brown sugar and granulated sugar, we found they’re the best combination for making brownies.
Chocolate: dark chocolate or milk chocolate, you choose. We used milk chocolate for this recipe, and it turned out amazing.
Butter: in my opinion an essential when making brownies.
All-purpose flour: common use flour, you can find it at any store.
Cocoa powder: make sure you are using one that is 100% cocoa powder, without any sugars added.
Salt: Salt is really good to potentiate the flavor of so many baked goods.
Cream cheese: it has to be at room temperature, you don’t wanna use a fridge-cold cream cheese because it will turn your batter lumpy.
Heavy whipping cream: for most desserts, we are using a cream that has over 35% of fat content. Any lower-fat cream won’t work.
Cornstarch: it will give the cheesecake stability.
Vanilla bean: my favorite choice when I need to use vanilla in a recipe. choice sure it’s a good quality vanilla.
Cookie butter, or Biscoff spread: you can find it at any grocery store or on Amazon. Make sure you are using the creamy cookie butter and not the crunchy.

For this brownie cheesecake recipe we are using Biscoff spread, but you can try to use any other topping you like, chocolate ganache, strawberry jam, pistachio…

Why is there no baking powder in the ingredients? Baking powder or baking soda would give it a cake texture, and when we make brownies, we want a fudgy texture.

To achieve this fudgy and delicious texture in brownies, there’s a very important step that many recipes skip, which I do too when I want a quick batch of brownies and I cannot wait. Beat the eggs with the sugar until pale.

Eggs in brownies

If you were to make just brownies, without the cheesecake, beating the eggs until pale would create that crinkly top which we all love.

I do this on every brownie recipe I make, because it makes them so much better. I highly recommend you use a stand mixer because it does take some time. In a stand mixer bowl, add the eggs and brown sugar. Beat on high speed for about 8-10 minutes.

You will know the eggs are ready when you lift the beaters or whisk attachment, and it forms a ribbon. Once the egg falls on the bowl, it creates a shape, and it stays for 10-30 seconds. It’s very importatn it reaches this stage.

How to prepare Cookie Butter Brownie Cheesecake

To prepare this dessert, you need to start with the brownie batter. In a saucepan, add the butter and put it to melt on the stove. Once it’s hot and starts to bubble, turn off the stove and add the chocolate. Leave it untouched for five minutes. After five minutes, you can stir, and the chocolate will be completely melted.

In the mixer, add the brown sugar and room-temperature eggs. You are going to need to use the whisk attachment. Beat the eggs on high speed for about 8-10 minutes. They’re gonna turn pale and double in size. If you want to know if they’re ready, lift the beater and watch the egg fall into the bowl. If it forms a ribbon and keeps the shape for at least 10 seconds, they’re ready.

In a separate bowl, sift the cocoa powder, salt, and flour. We are also adding white sugar.

At this point, you should have the melted chocolate with the butter in a pan, the eggs with the sugar in a bowl, and the dry ingredients in another bowl.

Combine the melted chocolate with the dry ingredients. Once it’s incorporated, add the eggs in two times, folding them carefully.

Pour the brownie butter into a prepared pan.

Preparing the cheesecake batter is so easy. Start by whisking the heavy whipping cream with the cornstarch. Then, add the room temperature cream cheese and fold it in. Add the sugar on top and salt, and don’t mix it yet. Split open the vanilla beans, scrape them, and pour the beans on top of the sugar. With your fingers, rub the sugar with the vanilla together; your whole room should be smelling like vanilla. In a separate bowl, whisk the eggs and add them one by one.

Pour the cheesecake filling on top of the brownies.

Preheat the oven to 180C (355F) and bake for 1 hour.

To decorate this cookie butter brownie cheesecake, we decided to add an acetate ring to avoid the Biscoff spread from falling. Make sure you melt the cookie butter and pour it all over the top.

Best tips to make a brownie cheesecake

Use room temperature ingredients. The eggs and cream cheese should be at room temperature instead of cold.
Make sure to use a good-quality chocolate.
Beat the eggs until they’re pale and fluffy; this will give the best texture to your brownies.
Whisk the cornstarch with the heavy cream first; this will ensure you don’t have unnecessary cornstarch lumps.
I recommend you use full-fat cream cheese and heavy whipping cream with 35% fat content. This will give the cheesecake the best texture.
I recommend a gentle cooling-down process; this will help us achieve a smooth top with minimum cracks.

How to check if your cheesecake brownie is ready

If you insert a metallic cake tester, it will probably come out clean even if it’s not ready; that’s why I will always recommend you use a wooden toothpick. If there are any uncooked areas, the wooden toothpick will get dirty and show.

Can I use this recipe just to make brownies/cheesecake? Yes! We created this recipe by putting together two recipes together. We went with the round cake dessert, but you can also recreate this in a square shape. You might need to change the baking times depending on the pan size.

This recipe is also highly customizable; you can change the shape, and you can change the flavors. Think of red velvet cheesecake, Nutella brownies instead of chocolate, and a strawberry cheesecake layer. You can also decide how much cheesecake or brownie you want to add. If you feel like this recipe has too much of one, half the recipe for that one.

What tools do you need to make this recipe

Mixing bowls
Saucepan
Whisk
Electric mixer/stand mixer
Spatula
Springform pan size: 9-inch (23cm)
Sharp knife to split the vanilla bean

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9 Inch Springform Cheesecake Pan

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How to decorate a Cookie Butter Brownie Cheesecake

For a smooth top, make sure you microwave the Biscoff spread, or any brand of cookie butter. When you are melting it in the microwave, make sure you stir every 20 seconds, like chocolate, it can easily burn.

The reason why I recommend microwaving it is that once it cools down, it gets really tough, and it would be very difficult to decorate with it.

Storage Tips for this dessert

Any recipe that uses cream cheese, heavy cream, or basically any dairy product should be refrigerated. Cover the whole top of the cheesecake with aluminum foil or plastic wrap and keep it in the fridge for up to 4 days.

This dessert freezes very well, and you can easily do it.

Freeze it in slices: if you like to portion your desserts so you don’t have to defrost a whole cake you don’t plan on eating, this is ideal for you. Once the cheesecake has completely set, cut it into slices. I recommend 8. Grab a big baking sheet and line it with parchment paper, put each of the slices without touching each other on top of the parchment paper, and freeze for about 5 hours.

You will need a freezer-safe bag. Add the name of the dessert: BISCOFF-CHEESECAKE BROWNIE and the date. I made this today, day 4, so I’ll write that on the bag. 4/2/26. Add each of the slices to this prepared bag. Close it properly and keep it in the freezer for 2-3 months.

Freeze the whole cake: if you made this cake and decided to freeze it whole, you can definitely do that! Remove it from the pan and place it on a plate. Grab a big enough freezer-safe food container and put the cheesecake inside it. If you want an extra layer of protection, you can wrap the cheesecake brownie with aluminum foil before putting it inside the container. Grab a tag adhesive or just a piece of paper and write the name of the dessert and the date. It will be safe in the freezer for up to 2-3 months.

When you want to enjoy it, just defrost it overnight in the fridge, and it will be ready the next day.

If you try this recipe, make sure you let me know in the comments what you think about it! We appreciate every respectful review and enjoy reading them! Share your creations on social media and tag us so we can see them! Happy baking!