Originally published August 28, 2017, updated with new photos, tips, and step-by-step instructions February 2024.
Gooey chocolate Brownie Cheesecake Bars have a fudgy brownie base, creamy cream cheese center, and soft cookie-like top, baked in 30 minutes!
These are a simpler version of my Cherry Cheesecake Brownies and I LOVE them because they're so easy to make!
Brownie-bottom cheesecake bars have always been an old favorite. When I say old, I mean I've been making them for 15 years of girls' nights, Valentine's parties, and even birthdays!
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⭐️ Why You'll love this recipe
- No need to bake the layers separately, they bake together at the same time, which SAVES time.
- Not fussy, and very forgiving cream cheese filling for brownies.
- No water bath!
- Easy to customize with fun flavors, cut out shapes with the dough for the top, or spell friends' names!
- Soft chocolate brownie cookie base and topping. MMMmmm.
🛒 Key Ingredients
- Butter - the powerhouse of flavor and fudgy texture in the cream cheese brownie bars.
- Powdered Sugar - helps to make the cream cheese filling in brownies light and creamy and not grainy.
- Brown Sugar - gives the brownie bottom a nice fudgy texture.
- Cocoa Powder - can use regular or "special dark" cocoa powder, both are delicious.
See recipe card below for a full list of ingredients and measurements.
✏️ Substitutions & Variations
- Top with whipped cream or ice cream for a decadent treat!
- Add ⅓ cup sour cream to the cream cheese filling for an even creamier texture!
- Sprinkle chocolate chips on top for a nice chocolate chip cheesecake brownie variation.
- Drizzle melted peanut butter on top for a peanut butter cheesecake brownie!
- You could sprinkle in large chocolate chunks, just like in my Fudgy Brownie Recipe.
🧑🍳 Instructions
It's pretty easy to make the brownie base and the creamy cheesecake filling for brownies. Let me walk you through the steps!
Step 1 - In a large bowl, combine softened butter, brown sugar, and white sugar. Mix with an electric or stand mixer for about 3 minutes on medium/high speed until light and fluffy.
Step 2 - Add in the vanilla and eggs one at a time and mix well in between, until the sugar starts to dissolve and the mixture is fluffy, about 1-2 minutes.
Step 3- In a separate bowl, combine the all-purpose flour, cocoa powder, salt, and baking soda.
Step 4 - Add the dry flour mixture to the wet butter mixture in batches, mixing well in between. The texture will be similar to sticky chocolate cookie dough.
Step 5 - Save one cup of dough and set it aside.
Press the remaining brownie dough evenly into the bottom of a 9x13 inch baking pan.
Step 6 - Make the cheesecake filling by combining the softened cream cheese and powdered sugar, and mixing well on medium speed for 1-2 minutes. Add in the egg and vanilla and continue mixing 1-2 minutes until smooth and creamy.
Step 7 - Pour the cheesecake filling on top of the raw brownie dough. Smash the remaining brownie dough into flat pieces and spread over top of cheesecake filling.
Step 8 - Bake for 30 minutes, or until the filling is set. It can be a little jiggly in the middle, don't worry! It will set more as it cools. Cool completely before slicing and serving.
📌 Top Tips
- Soften the cream cheese to room temperature or warm it up for 10-15 seconds in the microwave so that there are no lumps in the cheesecake filling when it's mixed up.
- Let the bars cool down all the way before slicing. Refrigerate for at least 3 hours after cooling for more neat-looking slices.
- After cooling, you can cut the bars into small 1-inch squares to make cheesecake brownie bites!
- Roll the topping dough flat with sprinkled flour underneath and cut out fun shapes to put on top! Hearts for Valentine's Day, Christmas trees, Easter eggs, ghosts or pumpkins for Halloween, etc. So fun!
❓Frequently Asked Questions
They last 1-2 days at room temperature, but should be refrigerated past 2 days.
About 5 days refrigerated. They're best and softer at room temperature though, so warm them up a little before eating!
I use Hershey's cocoa powder or Special Dark cocoa powder for these brownies.
Yes! After cooling and slicing, transfer to a freezer safe container, and freeze for up to 3 months.
🍫 More Delicious Cream Cheese Dessert Recipes
📝 Printable Recipe
Cheesecake Brownies
Ingredients
For crust:
- 1 cup of butter salted
- 1 cup granulated white sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 3 cups all -purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For cream cheese filling:
- 8 oz cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 egg
Instructions
For Crust:
- Preheat oven to 350 F. Grease 9 X 13 inch pan or line with parchment paper.
- In a bowl, mix the butter, white sugar, and brown sugar together on medium/high speed until fluffy with an electric mixer for bout 3 minutes, scraping the sides of the bowl as necessary.
- Add 2 vanilla and eggs one at a time, beating well after each addition.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add to creamed butter mixture slowly in batches until combined. Save one cup of dough for the top of the bars.
- Spread remaining dough into the bottom of the 9 x 13 pan in an even layer. Don't bake yet!
For the Cream Cheese Filling:
- Mix together cream cheese and powdered sugar together with an electric mixer or by hand until smooth and creamy. Add egg and vanilla and mix well. Spread on top of brownie batter.
- Drop small pieces of saved brownie dough on top of cream cheese filling, so it looks like a giraffe. You can also make shapes or spell names with the batter.
- Bake at 350 F for 28-30 minutes, or until filling is set. A little jiggly in the middle is okay! Let cool completely before slicing. Or if you like them slightly gooey, serve while slightly warm.
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