Brownie Cheesecake Cookies


These cookies are a take off of a recipe from Something Swanky, again.  Seriously, I love that blog.  So many goodies to bake.  Ashton’s post was just for regular cheesecake cookies.  Which I also made, and they were amazingly good.  Then I got this bright idea to switch out a little of the flour for cocoa powder.  The result… super chocolately yummy-ness!

I have also made these cookies, adding peanut butter for part of the butter and cream cheese, also amazing.  I have made them with m&ms, peanut butter chips.. You name it. I’ve probably done it.  They are seriously delicious.

Tonight I helped at the Elks for a flag day ceremony and a free supper for veterans and their families.  I made a Chocolate Peanut Butter Pie that was gone before I knew it! I’ve already had requests to make it again, because someone didn’t get a piece before it was gone! So that will be showing up here soon.

Brownie Cheesecake Cookies

Adapted from Something Swanky


  • 1 cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 8 ounces Philadelphia cream cheese, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 1 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips (or whatever you like! Peanut butter, butterscotch, white…) 🙂


  1. Beat together the butter, sugar, brown sugar, and Philadelphia cream cheese in the bowl of a stand mixer.
  2. Add the egg and vanilla, mix well.
  3. Mix together the flour, baking soda, and salt in a separate bowl. Add gradually to the stand mixer, scraping down the sides of the bowl as it mixed.
  4. Mix in the chips of choice.
  5. Scoop by rounded tablespoons onto parchment or silicon lined baking sheets. Bake at 350 for 9-10 minutes, until the edges look set.
  6. Let cool on baking sheet for a few minutes before moving to wire rack.

Creamy No Bake Cheesecake


This cheesecake is so delicious and incredibly easy. It takes maybe 10 minutes to whip up, if that. I made this cheesecake on Mother’s Day for dessert. Everyone loved it. Toppings such as any pie filling or fruit can be easily added. I prefer the cheesecake by itself, so I left the whole pan plain, and let my family add the toppings they wanted.

This recipe is from an old cookbook my mom has. It is simple to whip up, even simpler with a store bought crust. The crust is simple to whip up as well though.

Creamy No Bake Cheesecake

3c. Graham cracker crumbs
1/2c. Sugar
1/2c. Melted butter
Mix together and press in 9×13 pan. Reserve some crumbs for the top, if desired. Bake 5 minutes

12oz. Cream cheese
1c. Powdered sugar
16oz. Cool whip (any flavor)
Whip all ingredients together until smooth. Spread over cooled crust. Refrigerate. Can top with pie filling if desired. Enjoy!