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cheesecake swirled cookies stacked on top of each other

Cheesecake Brownie Bars

5 from 2 votes
Created by Mariam E.
Deliciously rich, these Cheesecake Brownie Bars recipe 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!
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 16 slices


For Brownies:

  • 1 stick unsalted butter cubed
  • 1 cup chocolate chips divided
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 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


For Brownies:

  • Preheat your oven to 350°. Spray a 9x9 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.


  • 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.


Serving: 16slices | Calories: 166kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 199mg | Potassium: 91mg | Fiber: 1g | Sugar: 17g | Vitamin A: 236IU | Calcium: 66mg | Iron: 1mg
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