A semi-homemade dessert stacked with pink cheesecake swirl, gooey brownies, and chunks of confetti cookie dough.

These Confetti Cheesecake Cookie Dough Brownies are everything you want in a dessert—colorful, layered, and packed with texture. You get the richness of brownies, the creaminess of cheesecake, and the soft bites of confetti cookie dough all in one pan. It’s the kind of recipe that feels fun to make and even more fun to slice into.

Why You’ll Love This Recipe

• Starts with a boxed mix but looks bakery-worthy
• Pink cheesecake swirl adds a fun, colorful twist
• Three textures in every bite: fudgy brownie, creamy swirl, and soft cookie dough
• Confetti cookie dough brings extra flavor and color
• Perfect for birthdays, parties, or just because

Ingredient Notes

• Pillsbury Cheesecake Swirl Brownie Mix – This boxed mix includes a separate cheesecake packet, which makes it perfect for swirling in extra flavor and color.
• Pink food coloring – Just a drop or two turns the cheesecake swirl into a fun pop of color.
• Rainbow sprinkles – Use jimmies, not nonpareils, so the colors don’t bleed into the batter.
• EatPastry Confetti Cookie Dough – This break-and-bake dough adds colorful bites without needing to make cookie dough from scratch. You can find it in the refrigerated section.

Before You Bake

Do I need to bake the brownies fully before adding the cookie dough?
No—par-baking is key. You’ll bake the brownie base about 12 minutes less than the box suggests so it’s set around the edges but still soft in the center. Then you’ll add the cookie dough and finish baking.

Can I skip the pink food coloring?
Yes! The color is just for fun. You’ll still get that cheesecake flavor swirl without it.

What size pan should I use?
This recipe was tested using a 9×9″ pan, which gives you thick, evenly baked brownies with the perfect cookie dough-to-brownie ratio.

Confetti Cheesecake Cookie Dough Brownies

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

Brownie Layer:

• 1 box Pillsbury Cheesecake Swirl Brownie Mix (15.5 oz)
• Ingredients listed on the box (usually oil, water, egg)
• ½ cup rainbow sprinkles
• Pink food coloring

Cookie Dough Layer:

• 12 oz EatPastry Confetti Cookie Dough (break-and-bake pouch)

 

Instructions

1. Preheat your oven to 350°F. Line an 9 x 9″ pan with parchment paper.
2. Prepare the brownie batter according to package instructions. Stir rainbow sprinkles into the chocolate brownie batter.
3. Tint the cheesecake swirl with a few drops of pink food coloring, then swirl it into the brownie batter using a knife or toothpick.
4. Par-bake for about 27 minutes (about 12 minutes less than the box suggests). The edges should be set, but the center will still look a little soft.
5. Add cookie dough: Break or cut the confetti cookie dough into small pieces and gently press them across the top of the brownies. Don’t fully submerge—just nestle them in.
6. Bake again for 12–14 minutes, until the cookie dough looks soft and the brownies are set.
7. Cool completely, then transfer to the fridge to chill before slicing. The center will firm up as it sets. Optional: Top each square with frosting, whipped cream, or a scoop of ice cream for a little extra fun.

FAQ

Can I use a different brand of brownie mix?
Yes, but make sure it includes a cheesecake swirl packet. If not, you can swirl in sweetened cream cheese mixed with a little sugar and vanilla.

Do these need to be refrigerated?
Yes, once cooled. Chilling helps set the center and makes them easier to slice cleanly.

Can I freeze these brownies?
You can! Wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight.

What’s the texture like after baking?
These brownies are fudgy, with a creamy swirl and soft cookie dough bites on top—like three desserts in one.

Sprinkle of Fun

Bake these Confetti Cheesecake Cookie Dough Brownies to celebrate the long weekend—then turn it into a full-on treat night. Stay up late, rent a movie, cut big squares of brownie, and don’t worry about the clock—sleeping in is part of the plan.