I have never been a huge cheesecake fan. In fact, I avoided it for years until I found my go to recipe.

Once I found a cheesecake recipe that even I enjoyed, my imagination ran wild with possibilities. And thus, I present to you today what might just be the most incredible dessert creation I’ve ever concocted: the Brown Butter Cookie Sandwich Cheesecake.

Now, don’t let the name deceive you – while “cookie sandwiches” might typically conjure images of snacks or treats, this creation is a dessert extravaganza. Picture this: the luscious creaminess of cheesecake meets the deep, flavorful embrace of brown butter cookies. It’s a combination that’ll linger in your dreams long after the last bite.

So, what are you waiting for? Let’s dive into the recipe and whip up a dessert that’ll have your taste buds singing with joy. Trust me, once you’ve tasted the magic of this Brown Butter Cookie Sandwich Cheesecake, there’s no turning back.

About the Cheesecake Sandwich

while I highly recommend giving this a whirl with my brown butter cookie recipe (trust me, it’s worth the effort), I understand that not everyone has the time or inclination to whip up two desserts in one go. So, fear not! In the recipe below, I’m giving you a cheat code: use store-bought cookie dough. Yep, you heard me right! Simply grab your favorite cookie dough, follow the baking instructions, and voila – you’ve got the perfect companion for your cheesecake creation.

Cookie Cheesecake Sandwiches

Prep Time: 25

Cook Time: 20

2 30

Servings: Sandwiches

Smooth, creamy cheesecake sandwiched between two freshly baked chocolate cookies. The dessert fusion you didn’t know you needed.

Print Recipe

Ingredients

Cookies

2 rolls Cookie Dough or 1 batch of my brown butter chocolate chip cookies

Cheesecake Ingredients

12 ounces cream cheese room temperature (1 1/2 bricks)
1/2 cup + 1 TBSP sugar
1 tbsp all purpose flour
1/2 cup sour cream
2 TBSP milk
2 tsp vanilla extract
2 large eggs room temperature

Instructions

Preheat Your Oven: Preheat your oven to 325°F (160°C) and position a rack in the middle.

Mix the Cheesecake Batter

In a mixing bowl, beat the softened cream cheese until smooth and creamy on low setting (Max 2 on a kitchenaid)
Finally, mix in the sour cream and milk until the batter is smooth and creamy.
Then, add the egg and mix on low until fully incorporated.
Pour the Batter: Carefully pour the cheesecake batter into each silicone mold, filling them to about 3/4 full.
Bake: Place the filled silicone molds on a baking sheet and transfer them to the preheated oven. Bake for approximately 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
Cooling and Setting: Once baked, remove the mini cheesecakes from the oven and allow them to cool in the molds for about 10-15 minutes. Then, transfer the molds to the fridge for at least 2 hours, or until fully set.

Prepare Cookies

While the cheesecakes are baking, prepare your cookie dough balls on a pan lined with parchment. If you are using 2 inch cheesecake molds, then your cookies should be approximately 2 TBSP of cookie dough. If you are using 3 inch cheesecake moulds, your cookie dough balls should be approximately 1/4 cup of dough.
Bake the cookies according to the instructions and let them fully cool

Assemble Sandwiches

Remove your cheesecakes from the fridge and use both hands to gently press them out of the silicone molds. If they are being difficult, you could pop them in the freezer for 10 – 15 minutes.
Once your cheesecakes and cookies have fully cooled, you can assemble your cheesecake sandwiches, putting one cookie on the bottom and one cookie on the top of each cheesecake. Give each sandwich a gentle squeeze.

The Cheesecake Recipe you didn’t know you needed: Cookie Sandwich Cheesecake