Description
These Brownie Cheesecake Bars combine a rich, fudgy brownie base with a creamy cheesecake layer for the ultimate easy layered dessert. Perfect for parties, potlucks, or a sweet treat at home, they’re simple to make and always a crowd-pleaser.
Ingredients
Scale
- 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
Instructions
- 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. Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together melted butter and 1 cup sugar until smooth and glossy. Add 2 eggs and 1 teaspoon vanilla extract; whisk until well combined.
- Sift in cocoa powder, flour, salt, and baking powder. Stir with a spatula until just combined. Do not overmix.
- Scoop the brownie batter into the prepared pan and spread into an even layer. (Optional: Reserve 2 tablespoons of batter for swirling on top.)
- In a separate bowl, beat softened cream cheese with 1/3 cup sugar until smooth and creamy (about 2 minutes). Add 1 egg and 1 teaspoon vanilla extract; beat until silky and lump-free.
- Pour the cheesecake mixture over the brownie layer and gently smooth with a spatula. If reserved, dollop brownie batter on top and swirl with a knife for a marbled effect. (Optional: Add jam or chocolate chips on top.)
- Bake for 35–40 minutes, until edges are set and the center jiggles slightly. If the cheesecake is browning too fast, tent with foil for the last 10 minutes.
- Cool completely at room temperature (about 1 hour), then cover and chill in the refrigerator for at least 2 hours (overnight is best).
- Lift bars out of the pan using the parchment overhang. Slice into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
- Serve chilled or at cool room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
For best results, use room-temperature cream cheese and eggs. Don’t overmix either layer to avoid tough brownies or cracked cheesecake. Chill thoroughly before slicing for clean bars. Customize with chocolate chips, jam, or nuts for extra flavor. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of pan)
- Calories: 180
- Sugar: 14
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
Keywords: brownie cheesecake bars, layered dessert, easy cheesecake bars, chocolate cheesecake bars, potluck dessert, party dessert, brownies, cheesecake, bar cookies