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Deliciously rich, these Cheesecake Brownie Fudge Bars combine fudgy brownies with creamy cheesecake to make the perfect dessert. You’ll have to make a double batch of these cheesecake brownies because everyone will be asking for seconds!
These cheesecake brownies go by a few names in this household: cream cheese brownies, brownie cheesecake bars, swirl brownies because they’re a household favorite and someone is always asking about it, whether they want me to make it or they want the recipe for these chocolatey desserts.
If you’re looking for more delicious desserts, try my Oatmeal Cookie Ice Cream Sandwich, Triple Chocolate Avocado Brownies, or Funfetti Cheesecake Bars.
Table of Contents
- Why You’ll Love This Cheesecake Brownie Fudge Bars
- What You’ll Need
- How to Make the Cheesecake Brownie
- How do I Cut Cheesecake Brownie Bars Cleanly?
- Is it Possible to Use Box Brownie Mix?
- How Should I Store Leftover Cream Cheese Brownies?
- Can This Cheesecake Brownie be Frozen?
- Cheesecake Brownie Bars Recipe
Why You’ll Love This Cheesecake Brownie Fudge Bars
- They’re a combination of two amazing desserts – who isn’t a fan of cheesecakes and brownies? This cheesecake brownie bar recipe is the best of both worlds!
- They’re simple to make – these cheesecake brownies may look fancy but they’re actually super easy to make!
- So rich and creamy – the rich chocolatey fudgy brownies is a delicious contrast to the creamy cheesecake.
What You’ll Need
For Brownies:
- Butter – make sure it is unsalted!
- Chocolate chips
- Sugar
- Eggs
- Vanilla extract
- Flour – all-purpose flour is fine for this cheesecake brownie recipe
- Cocoa powder
- Salt
For Cheesecake:
- Cream cheese, room temperature
- Sugar
- Egg
- Vanilla extract
How to Make the Cheesecake Brownie
Prepare your oven and brownie tray – Preheat your oven to 350F and spray a 9×9 inch pan with non-stick spray before laying down two strips of parchment paper in a cross shape across the bottom of the pan. The parchment paper stripes will help with lifting the brownies out once they cool.
Prepare the wet brownie ingredients – In a double boiler or in a bowl on top of a pot of simmering water, add in butter and ½ cup of the chocolate and stir until fully melted and combined. Remove from heat and allow to cool slightly. Add the sugar and whisk until fully combined then add the two eggs in, one at a time. Next, whisk in the vanilla extract.
Prepare the dry brownie ingredients – In a medium bowl combine the flour, cocoa powder, and salt and whisk to combine and remove any lumps.
Combine the wet and dry – add the dry ingredients into the wet and mix until combined, don’t overmix! Then gently fold in the remaining chocolate chips before pouring the batter into the prepared pan. Set aside.
Make the cheesecake layer – In a medium bowl combine the cream cheese and sugar and use a hand mixer to beat until smooth before adding the egg and vanilla. Continue to beat until smooth.
Combine the cheesecake and brownie mix – pour the cheesecake mixture on top of the brownie batter and carefully swirl the two together with a butter knife.
Bake in the oven – bake for 35-40 minutes.
How do I Cut Cheesecake Brownie Bars Cleanly?
Wait for the cheesecake swirled brownies to cool completely before slicing in. For the best results, you can let them chill in the fridge for a while and use a clean warm chef’s knife. Making sure to clean off your knife between each cut.
The parchment paper we lined our tray with at the beginning will make removing the cheesecake brownies easier so you can cleanly cut into squares instead of cutting inside the pan.
Is it Possible to Use Box Brownie Mix?
I promise not to tell anyone if you use boxed brownie mix. While I find that my homemade brownie is super tasty, if you are in a rush and all you had was boxed mix, it can work in a pinch. But if you have the time, I would suggest you make the brownie base from scratch.
How Should I Store Leftover Cream Cheese Brownies?
Store your leftover bars inside of an airtight container in the fridge for up to 5 days. Because these cheesecake brownie bars for good in the fridge for 5 days, they’re a great make-ahead dessert! Make a batch a couple of days ahead of time of a party so you have one less thing to do!
Can This Cheesecake Brownie be Frozen?
Yes – these freeze great. Make a batch and wrap them up individually and freeze them for up to 2 months and pull one out to bring to room temperature whenever you’re craving one! Just make sure to wrap them up tightly with saran wrap so they don’t get freezer burn.
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Cheesecake Brownie Bars
Ingredients
For Brownies:
- 1 stick unsalted butter, cubed
- 1 cup chocolate chips, divided
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- 6 tablespoons cocoa powder
- ½ teaspoon salt
For Cheesecake:
- 1 8- oz block cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
For Brownies:
- Preheat your oven to 350°. Spray a 9×9 inch pan with non-stick spray and lay two strips of parchment paper in a cross shape across the bottom of the pan, this will help with lifting the brownies out once they cool.
- Place the cubed butter and ½ cup of the chocolate chips in a medium heatproof bowl and place over a saucepan of simmering water. Stir the until the butter and chocolate and fully melted and combined. Remove from heat and allow to cool slightly.
- Add the sugar and whisk until fully combined and light in color.
- Add the eggs one a time, combining fully before adding the next. Whisk in the vanilla extract.
- In a medium bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
- Add the dry ingredient to the wet ingredients and mix until just combined.
- Gently fold in the remaining chocolate chips.
- Pour the batter into the prepared pan and spread until even. Set aside.
For Cheesecake:
- In a medium bowl combine the cream cheese and sugar and use a hand mixer to beat until smooth.
- Add the egg and vanilla and beat until smooth. Be sure to scrape down the sides and bottom of the bowl.
- Add the cheesecake mixture on top of the brownie. Use a knife to swirl the cheesecake and the brownie batter together.
- Place the brownies in the oven for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
Notes
- Store your leftover bars inside of an airtight container in the fridge for up to 5 days. Because these cheesecake brownie bars for good in the fridge for 5 days, they’re a great make-ahead dessert! Make a batch a couple of days ahead of time of a party so you have one less thing to do!
- Wait for the cheesecake brownies to cool completely before slicing in. For the best results, you can let them chill in the fridge for a while and use a clean warm chef’s knife. Making sure to clean off your knife between each cut.
The parchment paper we lined our tray with at the beginning will make removing the cheesecake brownies easier so you can cleanly cut into squares instead of cutting inside the pan - Can freeze well for up to 2 months and pull one out to bring to room temperature whenever you’re craving one! Just make sure to wrap them up tightly with saran wrap so they don’t get freezer burn.
I made this AWESOME desert recipe from this Beautiful woman and it was a BIG HIT! THANK YOU!!!
So happy to hear you enjoyed this recipe!