Brownie Cheesecake Bars Recipe – Best Easy Layered Dessert to Make

Name: Brownie Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 1/2 cup (115g) unsalted butter, melted; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1/3 cup (40g) unsweetened cocoa powder; 1/2 cup (65g) all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 8 ounces (225g) cream cheese, softened; 1/3 cup (67g) granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; Optional: 1/4 cup (60g) chocolate chips; Optional: 2 tablespoons raspberry or strawberry jam; Optional: Chopped nuts, mini marshmallows, or sprinkles

Posted on September 5, 2025

Recipes

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The first time I pulled a pan of brownie cheesecake bars from the oven, the kitchen smelled like a cross between a decadent bakery and my childhood birthday parties. There’s just something magical about that mix of fudgy chocolate and creamy cheesecake—one of those combos that makes you sneak a taste before it’s even cooled. I stumbled on these irresistible brownie cheesecake bars after a late-night sweet craving and a fridge full of random ingredients. You know, the kind of night when you’re hoping for something special but don’t want to wash a ton of bowls? That’s basically how this recipe was born (and why it’s now my go-to for any gathering or just a night in!).

Honestly, these brownie cheesecake bars are the kind of treat that blurs the line between dessert and pure happiness. The base is all rich, chewy brownie, topped with a thick, luscious cheesecake layer that bakes up silky but firm enough to slice. I’ve tested and tweaked this recipe more times than I can count—sometimes swapping in dark chocolate, sometimes adding a swirl of raspberry jam, but always ending up with something that disappears faster than I can set down the tray. Whether you’re a chocolate lover, a cheesecake fan, or someone who just loves a good, easy layered dessert, these bars are about to become a new favorite.

Why do I love them? Well, besides the obvious (hello, chocolate and cheesecake!), they come together without any fancy equipment or complicated steps. They’re perfect for potlucks, bake sales, or just treating yourself after a long week. And if you’ve got kids or picky eaters, trust me—these bars are always a hit. The best part? You can make them ahead and stash them in the fridge, so dessert is ready when you are. Let’s get into why these brownie cheesecake bars need to be your next baking adventure!

Why You’ll Love This Recipe

Quick & Easy: You’ll be amazed how simple these brownie cheesecake bars are—just basic mixing, layering, and baking. They’re ready to chill in under an hour, so you don’t have to spend your whole day in the kitchen.
Simple Ingredients: There’s no need to hunt down anything fancy. Everything you need is probably already in your pantry or fridge (think butter, cream cheese, cocoa powder, and eggs).
Perfect for Any Occasion: These bars are a showstopper for birthday parties, potlucks, holiday get-togethers, or even just a treat-yourself Friday night.
Crowd-Pleaser: Kids, adults, and even those “I don’t usually eat dessert” folks will go back for seconds. There’s something irresistible about that gooey brownie base and creamy cheesecake top.
Unbelievably Delicious: The texture is next-level—the brownie layer is chewy and rich, while the cheesecake is smooth and just sweet enough. It’s comfort food at its finest.

This isn’t just another brownie or cheesecake recipe—it’s the best of both worlds, stacked together in one magical bite. What makes these different? For starters, I always blend the cream cheese mixture until ultra-smooth (no lumpy cheesecake here!), and I use real cocoa powder for a deep chocolate punch. I’ve even tried swirling a bit of jam or melted chocolate into the cheesecake for a pretty marbled effect—highly recommend if you want to get fancy.

Honestly, these bars are more than dessert. They’re the kind of treat that makes you pause after the first bite, close your eyes, and just savor. They’re perfect for impressing guests when you don’t have time for a complicated layer cake, and they turn an ordinary weeknight into something special. I’ve made them for everything from casual BBQs to holiday cookie exchanges, and there’s never a crumb left.

If you love dessert recipes that look impressive but are secretly easy, these brownie cheesecake bars are your new best friend. Trust me—after one batch, you’ll be hooked!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create bold flavor and eye-catching layers without a mountain of dirty dishes. Most of the time, I have everything on hand—and if not, there’s always an easy swap. Here’s what you’ll need for your own batch of irresistible brownie cheesecake bars:

For the Brownie Layer:

1/2 cup (115g) unsalted butter, melted (adds richness and chewiness)
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract (I love using pure vanilla for depth of flavor)
1/3 cup (40g) unsweetened cocoa powder (Dutch process or natural both work—use your favorite brand for best results)
1/2 cup (65g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder (for a bit of lift)

For the Cheesecake Layer:

8 ounces (225g) cream cheese, softened (full-fat for creaminess; I use Philadelphia for the best texture)
1/3 cup (67g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract

Optional Toppings or Swirls:

1/4 cup (60g) chocolate chips (for extra chocolatey goodness, sprinkle on top before baking)
2 tablespoons raspberry or strawberry jam (swirl into the cheesecake layer for a fruity twist)
Chopped nuts, mini marshmallows, or sprinkles (for fun and texture—let your creativity run wild!)

Ingredient Tips and Substitutes:

If you want a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend.
Dairy-free? Use a plant-based cream cheese and vegan butter—just make sure to pick brands you trust for baking.
No cocoa powder? Melt 2 ounces (60g) dark chocolate and mix it into the batter for a richer brownie base.
You can reduce sugar by 1-2 tablespoons in each layer if you like things less sweet—just don’t skip it entirely, or the texture will be off.
Seasonal twist: In summer, try swirling in a spoonful of lemon curd for a bright, tangy note.

Honestly, these ingredients are forgiving—no need to stress if you’re missing one or two. The most important thing is to use high-quality cocoa and cream cheese for the best flavor and texture. And don’t be afraid to make it your own!

Equipment Needed

You don’t need a fancy kitchen to make these brownie cheesecake bars—just a few basics and you’re good to go. Here’s what I use every time:

8×8-inch (20x20cm) Baking Pan: Metal or glass both work. If you only have a 9×9-inch, bars will be a bit thinner but still delicious.
Mixing Bowls: Two is perfect—one for brownie batter, one for the cheesecake layer. I use sturdy glass bowls that don’t absorb smells.
Electric Hand Mixer or Stand Mixer: For the cheesecake layer. If you only have a whisk and some elbow grease, that works in a pinch—just make sure the cream cheese is very soft so you don’t end up with lumps.
Measuring Cups and Spoons: Accurate measurements matter, especially for baking.
Rubber Spatula: For scraping down the sides and smoothing the layers.
Parchment Paper: Makes removing and slicing the bars a breeze. If you don’t have any, just grease your pan really well.
Offset Spatula (optional): Great for smoothing the cheesecake layer, but a butter knife works too.

I’ve made these bars in everything from an old glass Pyrex to a dollar-store metal pan—just keep an eye on bake time since pans can affect how quickly things cook. For best cleanup, line with parchment paper, leaving a little overhang to lift the bars out after baking. If you’re using a hand mixer, clean the beaters right after so the cheesecake doesn’t stick (learned that one the hard way!). And don’t worry about spending big—honestly, the simplest tools work just fine.

How to Make Brownie Cheesecake Bars

Prep Your Pan:

Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the parchment with butter or nonstick spray. This keeps the brownie cheesecake bars from sticking and makes cleanup a breeze. Preheat your oven to 350°F (175°C).
Make the Brownie Base:

In a medium bowl, whisk together 1/2 cup (115g) melted unsalted butter and 1 cup (200g) sugar until smooth and glossy. Add 2 large eggs and 1 teaspoon vanilla extract; whisk until well-combined—about 1 minute. Sift in 1/3 cup (40g) cocoa powder, 1/2 cup (65g) all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Stir with a spatula until just combined. Don’t overmix; a few streaks of flour are okay.

Tip: If the batter looks a bit thick, that’s normal! It should be scoopable and glossy.
Spread the Brownie Layer:

Scoop the brownie batter into your prepared pan. Use a spatula (or the back of a spoon) to press it into an even layer, spreading all the way to the edges.

Note: If you want a marbled effect, reserve 2 tablespoons of brownie batter for swirling on top.
Make the Cheesecake Layer:

In a separate bowl, beat 8 ounces (225g) softened cream cheese with 1/3 cup (67g) sugar until smooth and creamy—about 2 minutes using a hand mixer on medium speed. Add 1 large egg and 1 teaspoon vanilla extract. Beat again until the mixture is silky and lump-free.

Warning: Cold cream cheese will make the layer lumpy. Let it sit at room temp for at least 20-30 minutes before starting.
Layer and Swirl:

Pour the cheesecake mixture over the brownie layer. Gently smooth with a spatula. If you reserved some brownie batter, drop small dollops on top of the cheesecake and swirl with a butter knife for a marbled look.

Optional: Add a few teaspoons of jam or a sprinkle of chocolate chips for extra flair.
Bake:

Place the pan in the preheated oven and bake for 35–40 minutes. The edges should look set, and the center should jiggle just slightly when you gently shake the pan. If you’re unsure, a toothpick inserted near the edge should come out mostly clean (a little cheesecake is okay).

Troubleshooting: If the cheesecake layer is browning too fast, loosely tent with foil for the last 10 minutes.
Cool and Chill:

Let the bars cool completely at room temp (about 1 hour). Then cover and chill in the refrigerator for at least 2 hours (overnight is even better for clean slices and best flavor).

Tip: Don’t rush this step—cutting warm bars = a gooey mess!
Slice and Serve:

Lift the brownie cheesecake bars out of the pan using the parchment overhang. Place on a cutting board and use a sharp knife to slice into 16 squares. For clean edges, wipe the knife with a damp towel between cuts.

That’s it! These bars are ready to impress—no fussy water baths, no special pans, just pure dessert bliss. If you want to get creative, add your favorite toppings or mix-ins before baking. And if you’re making them for a crowd, double the recipe and use a 9×13-inch (23x33cm) pan (increase baking time to 45–50 minutes).

Cooking Tips & Techniques

After a dozen or so pans (and a few baking fails), I’ve picked up some tricks for the best brownie cheesecake bars every time:

Room-Temperature Ingredients: Always let your cream cheese and eggs sit out for at least 30 minutes. Cold cream cheese = lumps, and cold eggs can make the brownie layer dense.
Don’t Overmix: For both layers, mix just until combined. Overbeating the brownie batter can make it tough, and overmixing the cheesecake can cause cracks as it bakes.
Watch the Bake Time: Ovens vary! Start checking at 35 minutes. The cheesecake should be just set with a bit of jiggle in the center—don’t wait for it to look completely firm, or you’ll end up with dry bars.
Line the Pan: Parchment paper is your best friend here. I’ve tried skipping it, and prying out the bars from a greased pan is always a mess.
Chill, Chill, Chill: These bars truly taste best after a few hours in the fridge. The flavors deepen, and the layers set up perfectly for slicing.
Clean Slices: Use a sharp knife and wipe it between each cut for picture-perfect bars—especially if you’re posting them on Pinterest!
Troubleshooting: If the cheesecake cracks on top, don’t stress. A sprinkle of powdered sugar or a drizzle of chocolate covers it up and adds a pretty touch.

One time, I got distracted and let the bars bake a bit too long—still tasty, but the brownie layer turned dry. Lesson learned: trust your instincts, and don’t be afraid to pull them out if the edges look done, even if the middle is a bit wobbly. With a little practice, you’ll know exactly when they’re just right!

Variations & Adaptations

The beauty of these brownie cheesecake bars is how easy they are to customize. Here are some of my favorite twists and swaps:

Gluten-Free Version: Swap the all-purpose flour for a gluten-free 1:1 baking blend. I’ve done this for friends with celiac and the results are just as fudgy.
Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter on top of the cheesecake layer before baking, then swirl with a knife for a chocolate-peanut butter treat.
Seasonal Fruit Swirl: In summer, swirl in dollops of blueberry or raspberry jam. In winter, try a spoonful of spiced apple butter for a cozy twist.
Dairy-Free: Use plant-based cream cheese and vegan butter. You may need to bake a few minutes longer for the layers to set up.
Extra Chocolate: Stir a handful of mini chocolate chips into the brownie batter, or sprinkle them on top for more chocolatey goodness.
Nutty Crunch: Add chopped walnuts, pecans, or hazelnuts to the brownie base for a bit of crunch and flavor.

Once, I made a batch with a swirl of orange marmalade in the cheesecake layer—sounds odd, but the citrusy zing was incredible against the rich chocolate. Don’t be afraid to experiment with your favorite flavors or whatever you have on hand. That’s honestly how some of my best bars have happened!

Serving & Storage Suggestions

These brownie cheesecake bars are best served chilled or at cool room temperature. The layers hold together beautifully, and the flavors really shine when they’re cold. For a fancy touch, sprinkle with powdered sugar, drizzle with melted chocolate, or top with fresh berries just before serving.

For a Party: Arrange cut bars on a pretty platter with parchment between layers to keep them from sticking.
Beverage Pairings: I love these with a strong cup of coffee, an iced latte, or a glass of cold milk. For adults, try a splash of Irish cream or a sweet dessert wine.
Storage: Store in an airtight container in the fridge for up to 5 days. They actually taste even better after a day or two as the flavors meld.
Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: These bars are meant to be served cold, but if you prefer them a bit softer, let them sit at room temp for 10-15 minutes before serving.

Pro tip: If you’re making them ahead for a party, slice just before serving for the cleanest edges. And honestly, don’t be surprised if they disappear faster than you expect!

Nutritional Information & Benefits

Each brownie cheesecake bar (based on 16 bars per pan) is approximately:

Calories: 180
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 20g
Sugar: 14g
Protein: 3g

Health Benefits:

Cocoa powder is a natural source of antioxidants and magnesium (not a health food, but hey, every bit helps!).
Cream cheese offers a bit of calcium and protein, especially if you use a full-fat variety.
If you opt for the gluten-free or dairy-free swaps, these bars work for a wider range of diets.

Allergens: Contains dairy, eggs, and gluten (unless you use substitutes). Always check your ingredient labels, especially for gluten-free or dairy-free versions. My personal philosophy? Dessert should be joyful and satisfying—these bars deliver both in every bite!

Conclusion

There’s a reason these brownie cheesecake bars are always the first to disappear from the dessert table. They’re rich, creamy, and just the right amount of indulgent—basically everything you want in a sweet treat. Whether you’re baking for a special occasion or just need a little pick-me-up, this recipe will not let you down.

The best part? You get to play around with flavors and textures, making each batch a reflection of what you love. I make these all the time for family movie nights, parties, or just to stash in the fridge for a late-night snack. That little moment when you bite through the fudgy brownie and hit the creamy cheesecake? Pure bliss.

If you make these, let me know how it goes! Leave a comment below, share your creative twists, or tag me on Pinterest. I love seeing your delicious results. Happy baking—don’t forget to save a bar (or two) for yourself!

Frequently Asked Questions

Can I use a boxed brownie mix for the base?

Yes, you can! Just prepare the mix as directed on the box and use it for the bottom layer, then follow the rest of the recipe for the cheesecake layer. It’s a great shortcut if you’re short on time.

How do I prevent the cheesecake layer from cracking?

Make sure all your ingredients are at room temperature and don’t overmix the cheesecake batter. If you see cracks, don’t stress—a little melted chocolate or powdered sugar on top hides everything!

Can I double this recipe for a larger crowd?

Absolutely. Double all the ingredients and use a 9×13-inch (23x33cm) pan. Bake for about 45–50 minutes, but start checking at 40 minutes to avoid overbaking.

How long do brownie cheesecake bars last in the fridge?

Stored in an airtight container, they’ll keep for up to 5 days. They taste even better on the second day as the flavors meld together!

What are some fun toppings for these bars?

Try chocolate drizzle, fresh berries, crushed cookies, or even a sprinkle of flaky sea salt. You can also swirl in caramel or jam before baking for an extra pop of flavor.