Let's Dish / Summertime Recipes

Brookie Cheesecake

Our friend Danielle, @thesaltycooker, wows us with her Brookie Cheesecake, taking cheesecake and brookies to an entirely new level!

Danielle, @thesaltycooker

Recipe & photos by Danielle, @thesaltycooker.

Total time: 25 minutes
Prep time: 25 minutes
10 – 12 Servings
  • 1 package Sweet Loren’s Chocolate Chunk Cookie Dough
  • 1 package Sweet Loren’s Fudgy Brownie Cookie Dough
  • 16 ounces dairy or non-dairy cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 cup chocolate chips
  • 1 teaspoon vanilla extract
  • 1/4 cup dairy-free milk (oat milk is recommended)
  1. Line an 8-inch springform circle pan with plastic wrap or grease with cooking spray. Set aside.
  2. Allow cookie dough to sit at room temperature, about 20 minutes, until soft to the touch.
  3. In a mixing bowl add the cream cheese, vanilla, oat milk and powdered sugar. Beat using an electric mixer or whisk until smooth.
  4. Fold in the chocolate chips.
  5. Add 8 portions of cookie dough, from each of the packages, into the prepared pan. Press onto the bottom & sides of the pan to form a raw cookie-dough crust.
  6. Pour the cream cheese mixture into the crust.
  7. Use the remaining 8 portions of cookie dough to crumble on top of the filling.
  8. Place the pan in the fridge for 3-5 hours, or overnight, to set before removing from the pan and serving. Enjoy! View photo
    Recipe step

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