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4 Desserts In 1 Sheet Pan

This 4 desserts in 1 sheet pan recipe turns a single bake into a fun, crowd-pleasing assortment of sweet treats. Featuring four distinct sections — rich chocolate brownies, classic chocolate chip cookie bars, creamy strawberry cheesecake, and a cozy peach cobbler — each bite offers a different flavor and texture. Baked together in one baking sheet and sliced into shareable bars, it’s a creative, all-in-one dessert that’s perfect for parties, gatherings, or whenever you want a little bit of everything all at once.

Ronica Rupan-Tompkins
Tasty Team
Total Time

2 hr 45 min

2 hr 45 min

Prep Time

10 minutes

10 min

Cook Time

1 hr 30 min

1 hr 30 min

4 Desserts In 1 Sheet Pan
Total Time

2 hr 45 min

2 hr 45 min

Prep Time

10 minutes

10 min

Cook Time

1 hr 30 min

1 hr 30 min

Ingredients

for 20 bars

  • 2 cups store-bought refrigerated chocolate chip cookie dough (from 1 [16.5-ounce] cookie dough roll)
  • cooking spray
  • ⅓ cup vegetable oil
  • 2 cups water
  • 3 large eggs
  • 1 (18-ounce) package double chocolate brownie mix
  • 16 oz cream cheese, softened
  • ½ cup, plus 2 tablespoons granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose baking mix
  • ⅓ cup whole milk
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • 4 graham crackers sheets
  • ¼ cup strawberry jam or preserves
  • 2 cups canned peach pie filling (from 1 [21-ounce] can)

Nutrition Info

  • Calories 233
  • Fat 16g
  • Carbs 17g
  • Fiber 0g
  • Sugar 11g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Let the cookie dough stand at room temperature until softened, for about 15 minutes. Meanwhile, preheat the oven to 300°F (150°C). Coat an 18 x 13-inch rimmed baking sheet with cooking spray. Line with parchment paper, leaving a 1-inch overhang on all sides. Set aside.
  2. Stir together the vegetable oil, water, and 1 egg in a medium bowl until fully combined. Add the brownie mix, and stir until just combined (the batter will be thick). Set aside.
  3. Beat the cream cheese and ½ cup of the granulated sugar with an electric hand mixer fitted with the whisk attachment on medium speed until smooth and creamy, about 2 minutes. Add the remaining 2 eggs, 1 at a time, beating on low speed after each addition until just incorporated, about 30 seconds per addition. Add the vanilla, and beat on low speed until just combined, about 15 seconds. Set aside.
  4. Stir together the baking mix, milk, butter, cinnamon, and remaining 2 tablespoons granulated sugar in a small bowl until just combined (do not overmix). Set aside.
  5. Place the prepared baking sheet so 1 long edge faces you (lengthwise). Lightly score the parchment paper with a butter knife or a toothpick to divide the parchment paper evenly into 4 rectangles, each approximately 9 x 6 inches.
  6. Shape the softened cookie dough into a flat, even rectangle inside the top left section of the prepared baking sheet, pressing firmly into the dough and pressing the dough edges as straight and sharp as possible.
  7. Carefully spread the brownie batter into the top right section using a small offset spatula, keeping the edges clean and straight.
  8. Breaking the graham cracker sheets into smaller pieces as needed, press the graham crackers, standing upright, along all 4 edges of the bottom left section to fully enclose it, then lay cracker pieces flat on the bottom to cover the base (like building a little box for that section). Using a toothpick or skewer, swirl the strawberry jam into the cream cheese mixture in the large bowl until just marbled. Spread the mixture evenly over the graham cracker base and inside the “box” using a small offset spatula and reinforcing the graham cracker wall edges as needed.
  9. Spread the peach pie filling evenly into the bottom right section. Drop spoonfuls of the cinnamon-baking mix mixture over the peach filling, and spread gently with a small offset spatula to cover.
  10. Check to ensure that no section has spread into another; if needed, use a small offset spatula or a butter knife to gently push it back into place.
  11. Transfer the baking sheet to the preheated oven, and bake for about 1 hour, or until the brownie edges are set and pull away from the sides, the cookie is golden brown, the cheesecake is just barely jiggly in the center, and the cobbler topping is golden.
  12. Remove the baking sheet from the oven, and let cool completely on a wire rack for 30 minutes. Transfer the baking sheet to the refrigerator, and chill until the cheesecake section is fully set and firm to the touch, 20–30 minutes.
  13. Using the parchment overhang as handles, slowly lift the entire dessert out of the baking sheet, and transfer it to a large cutting board. Slice cleanly between the four sections, wiping the knife blade clean between each cut.
  14. Enjoy!
  15. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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