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Brookie cheesecake cups are a handheld layered dessert made with a chocolate chip cookie crust, a cream cheese middle, and a brownie top! This is a dessert we all deserve because it is out-of-this-world good and the fact that it’s homemade but not at all from scratch makes it feel all the more indulgent and just the right amount of cheeky!

a brookie cheesecake cup topped with vanilla ice cream and hot fudge dripping down.

Brookie Cups with a Cheesecake Layer

All I can say about this recipe for brookie cheesecake cups is, you’re welcome. Not to toot my own horn or anything, but toot TOOT!

It’s a twist on the original brookie recipe, which I’ve done before by adding peanut butter and making peanut butter brookies, but this time, we’re adding an entire cheesecake layer!

It’s made with a store-bought cookie dough crust, a creamy cheesecake layer, and a fudgy brownie top layer from a ready-made brownie mix. They’re like a step up from my cheesecake cookie cups.

These brookie bites are absolutely insane as is but you can also customize them with different kinds of cookie dough, adding a flavor to the cream cheese layer or using a blondie mix instead of a brownie mix. No matter what, you’re going to love them!

Why you’ll love Brookie Cheesecake Cups

Easy – This recipe for brookie cheesecake cups is made with 5 simple ingredients but is easy enough to make swaps when needed and no matter what it’ll be just as delicious!

Portable – These little handheld brookie cups are perfect for packing lunches, bringing to potlucks or picnics, and when you want a little treat to curb a sweet craving.

A 3-in-1 dessert – Are they a chocolate chip cookie? A cheesecake bar? A brownie? The answer is yes! When you can’t decide which to make, enjoy them all in just 35 minutes!

layer of chocolate chip cookie, cheesecake, and brownie in a cookie cup.

Equipment you’ll need


Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Chocolate chip cookie dough – You’ll find this in the fridge section of your local grocery store. I use the Tollhouse kind that comes already portioned into squares, but you can use your favorite. Homemade cookie dough is great too! Divide the dough into 12 equal portions.
  • Cream cheese – Bring it to room temperature about 1 hour ahead so it’s soft.
  • Granulated white sugar – Adds sweetness to the cheesecake layer.
  • Egg – Used to help bind the cheesecake layer so it sets nicely once baked.
  • Brownie mix – You’ll need the mix and any ingredients it calls for on the package. I love the Ghirardelli mix when I need something quick, but my homemade recipe for easy chocolate brownies is even better!
cookie dough, brownie mix, cream cheese, egg and oil.

How to make Brookie Cheesecake Cups

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Step One: Press two squares (or one of your 12 portions) of dough into the bottom of each cupcake well. It should cover the bottom and go up the sides a bit. Set that aside.
cookie dough pressed into a cupcake pan.
  1. Step Two: Beat the cream cheese until smooth, then add the sugar and egg and continue mixing until it’s all incorporated and creamy.
cheesecake filling in a mixing bowl.
  1. Step Three: Prepare the brownie batter in a large mixing bowl, according to package directions.
  2. Step Four: Start assembling the layers. Use a small cookie scoop to portion out the cheesecake filling on top of the cookie crusts and then use a medium cookie scoop to portion out the brownie batter on top.
  1. Step Five: Bake in a preheated 350°F oven for 25-30 minutes and then remove them to cool for a few minutes. Release the cups from the mold and serve warm as is or top with ice cream and some tasty toppings!
overhead shot of brookie cheesecake cups in a muffin pan.

What to serve with Brookie Cheesecake Cups

Since all three, cookies, brownies, and cheesecake pair well with ice cream or whipped cream, you could easily add a scoop of one or the other to everyone’s plate.

Fresh berries is another idea.

My kids are partial to a nice cold glass of milk to wash it down with, but the adults in your life might appreciate a sip of berry sangria.

Tips & Suggestions

  • I highly recommend a silicone cupcake pan. It’s easier to press the cookies up and out once they’re done.
  • If using a metal muffin pan, gently flip the pan upside down to turn them out.
  • To make larger cheesecake brookie cups, use a jumbo muffin pan. Each will get double the amount of cookie dough, 3 tablespoons of cream cheese filling, and 3 tablespoons of brownie batter. You’ll need to increase the baking time to 45-50 minutes.
  • To test whether the brookie cups are done, insert a toothpick into the center of one of them. If it comes out clean, they’re ready.

How to reheat and store Brookie Cheesecake Cups

How to store leftovers

Although best enjoyed right away, they can be kept in the fridge in an airtight container.

How long will cheesecake brookies last in the fridge?

They’ll keep for up to 3 days. You can assume they’ll be gone before then!

How to reheat brookie cups?

Pop them in the microwave to warm them up before serving. Otherwise, just take them out of the fridge and leave them at room temperature if you’re not interested in warming them up again.

layered brookie cheesecake cup on a cooling rack.


What can I use instead if I don’t have cookie scoops?

You can use regular measuring spoons instead. A small cookie scoop is about 2 teaspoons and a medium cookie scoop is about 1.5 Tablespoons.

What exactly is a brookie?

A brookie is a cross between a cookie and a brownie. Originally it was created as a bar, they were a delicious half-and-half combination. Whether the brownie was on top and the cookie on the bottom or vice versa, it is a tasty 2-in-1 treat. For these cups, we’re adding a cheesecake layer because why not?!

Are these best served warm or cold?

I say they’re at their best served warm and fresh out of the oven. Warm fudgy brownie, gooey chocolate chips in a buttery cookie base, and then, of course, the sweet cheesecake layer!

Need more easy dessert recipes? Try these:

Chocolate Chip Cheesecake

Pretzel Crusted Brownies

3-Step Mini Cheesecakes

Chocolate Chip Skillet Cookies

Better Than Box Mix Brownies

Click here for my entire collection of dessert recipes.

bite of brookie cheesecake cup with ice cream on a fork.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

a brookie cheesecake cup topped with vanilla ice cream and hot fudge dripping down.
5 from 1 vote

Brookie Cheesecake Cups

Servings: 12 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Brookie cheesecake cups are a handheld layered dessert made with a chocolate chip cookie crust, a cream cheese middle, and a brownie top! This is a dessert we all deserve because it is out-of-this-world good and the fact that it's homemade but not at all from scratch makes it feel all the more indulgent and just the right amount of cheeky!



  • 16.5 ounce refrigerated chocolate chip cookie dough
  • 8 ounces cream cheese at room temperature
  • ½ cup granulated white sugar
  • 1 large egg
  • 18 ounce brownie mix + ingredients called for on box


  • Preheat the oven to 350°F and spray a 12-well cupcake pan with non-stick spray. I highly recommend using a silicone cupcake pan, if available. Set aside.
  • Press two squares of the cookie dough into each cupcake well, covering the bottom and slightly pressing up the sides. Set aside.
    16.5 ounce refrigerated chocolate chip cookie dough
  • To a small mixing bowl, add the cream cheese and blend with a hand mixer on medium until smooth.
    8 ounces cream cheese
  • Add in the sugar and egg and continue mixing until smooth. Set aside.
    ½ cup granulated white sugar, 1 large egg
  • In a large mixing bowl, prepare the brownie mixture according to the package instructions and set aside.
    18 ounce brownie mix
  • Use a small cookie scoop (#60 – approx. 2 teaspoons) to portion cheesecake filling into each cupcake well on top of the cookie dough.
  • Use a medium cookie scoop (#40 – approx. 1.5 Tablespoons) to portion the brownie batter onto the top of the cheesecake filling.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let cool for a few minutes. If using a silicone cupcake pan, press up from the bottom to release each cookie cup. If using a traditional cupcake pan, gently flip the pan upside down to release the cups.
  • Serve warm as-is or top with ice cream and toppings.



  • I highly recommend using a silicone cupcake pan because it is easy to press the cookie cups out once they’re done.
  • I use a Tollhouse 16.5 ounce chocolate chip cookie dough (the kind that is portioned out in squares) but a tube of cookie dough or your favorite homemade recipe will work as well.
  • I use Ghirardelli 18 ounce brownie mix but your favorite 9×9 homemade recipe (like this one) will also work.
  • They’re best enjoyed immediately but will keep covered in the fridge for 2-3 days. I recommend heating in the microwave before serving. 
  • If you would rather make 6 large servings, use a jumbo muffin pan. Each well with get 4 squares of cookie dough (approx. 1/4 cup), approximately 3 Tablespoons of the cream cheese filling, and brownie batter to the top of the well. Bake for 45-50 minutes.


Serving: 1g | Calories: 462kcal | Carbohydrates: 67g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 39mg | Sodium: 303mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 44g | Vitamin A: 291IU | Calcium: 24mg | Iron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Have you made these in bar form in a 9 X 13 inch cake pan? I would rather make them that way. I was wondering how long I would need to bake them if done that way.

    1. I haven’t tested that. I think you’d do better in a 9×9 pan. I would do 350°F and start checking for doneness at 30 minutes, but it will likely need closer to 45 minutes. Let me know if you try!