Brownie Cheesecake Bars

Warm, fudgy brownie and silky cheesecake meet in one pan for a dessert that disappears fast at potlucks, birthdays, and any night you need something comforting and a little indulgent. These brownie cheesecake bars combine a dense chocolate base with a tangy cream cheese layer swirled on top — easy to make, simple to slice, and reliably crowd-pleasing.

Why you’ll love this dish

This recipe gives you the best of two classics in one tray: a rich, chocolatey brownie and a creamy cheesecake layer. It’s a perfect hybrid for people who can’t decide between brownies and cheesecake, and it’s built from pantry-friendly ingredients. Make it for holiday dessert tables, bake sales, or as an impressive weeknight treat.

“The marbled top looks bakery-worthy and the texture is just right — fudgy not cake-like. My guests asked for the recipe twice.” — a happy home baker

If you enjoy quick cheesecake-style desserts, you might also like this lighter, fruit-forward option like our strawberry cheesecake dip, which makes a great companion for parties where you want both fruit and chocolate options.

How this recipe comes together

You’ll melt butter and mix it with sugar, then temper eggs into the warm mixture to build a glossy brownie batter. Cocoa, flour, and vanilla are folded in briefly. Separately, a simple cheesecake filling of room-temperature cream cheese, sugar, eggs, and vanilla is beaten until smooth. The brownie layer goes into a greased 9×13 pan, the cheesecake layer is poured on top, and a knife swirl creates the marbled look. It bakes for about 30–35 minutes, cools, then chills so slices are neat.

This is a two-part, one-pan bake that’s straightforward but benefits from a couple of timing and temperature tips (below) for the best texture.

What you’ll need

• 1 cup unsalted butter
• 2 cups granulated sugar (divided use)
• 4 large eggs (for brownie layer)
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract (for brownie layer)
• 16 oz (2 packages) cream cheese, softened
• 1/2 cup granulated sugar (for cheesecake layer)
• 2 large eggs (for cheesecake layer)
• 1 teaspoon vanilla extract (for cheesecake layer)

Ingredient notes:

• Use full-fat cream cheese and bring it to room temperature for a lump-free filling.
• Unsweetened cocoa gives the best deep chocolate flavor; Dutch-process will change acidity slightly but still works.
• If you’re short on butter, a neutral oil will work in a pinch but will slightly change the texture.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment with some overhang for easy removal.
2. In a small saucepan over low heat, melt the butter. Once melted, remove the pan from heat and stir in 2 cups of sugar until dissolved. Let the mixture cool for a minute so it’s warm, not hot.
3. Add the 4 eggs to the butter-sugar mixture one at a time, whisking after each addition until smooth and slightly glossy. This builds structure.
4. Stir in 1 cup flour, 1 cup cocoa powder, and 1 teaspoon vanilla. Mix just until combined — avoid overmixing to keep fudgy texture.
5. Spread the brownie batter evenly into the prepared pan. Use a spatula to level.
6. In a separate bowl, beat the 16 oz softened cream cheese for about 2 minutes until smooth and free of lumps. Add 1/2 cup sugar, 2 eggs, and 1 teaspoon vanilla; mix until silky.
7. Pour the cream cheese mixture over the brownie layer in an even layer. Drag a knife through the batter in an S or figure-eight pattern to create a marbled effect. Don’t go too deep — you want visible swirls.
8. Bake at 350°F for 30–35 minutes. The edges should be set and lightly puffed; the center will look mostly set but might still have a slight jiggle. A toothpick inserted into the cheesecake portion should come out with a few moist crumbs, not wet batter.
9. Let the pan cool to room temperature on a wire rack, then refrigerate for at least 2 hours to firm up before slicing into bars.

Best ways to enjoy it

Serve these bars chilled or at cool room temperature. For presentation, dust with powdered sugar, drizzle with warm chocolate or caramel sauce, or top with fresh berries to cut the richness. A scoop of vanilla ice cream or a spoonful of whipped cream elevates the experience for dessert plates.

If you’re building a dessert spread, pair these with lighter bites — think fruity dips and cookies — or contrast with a different cheesecake-style sweet like a sugar cookie cheesecake for variety.

Storage and reheating tips

• Refrigeration: Store leftover bars in an airtight container in the refrigerator for up to 4–5 days. The cream cheese layer requires refrigeration for safety and texture.
• Freezing: Wrap individual bars in plastic wrap and place them in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Serve chilled or let come to room temperature. If you prefer warm, microwave a single bar for 12–18 seconds (times vary) — the center will soften but don’t overheat or the cream cheese will separate.

Food safety: because this recipe contains eggs and cream cheese, keep it refrigerated and don’t leave trays at room temperature for extended periods (more than two hours).

Pro chef tips

• Room-temp ingredients: Bring eggs and cream cheese to room temperature. It prevents lumps and yields a smoother filling.
• Don’t overmix brownies: Stir until just combined to keep a fudgy crumb. Overworking flour develops gluten and produces cake-like brownies.
• Swirl technique: Make wide, confident strokes with a knife. Small, frantic swirls blend the layers too much.
• Parchment makes life easier: Line the pan with parchment overhang so you can lift the whole slab out and slice neatly on a cutting board.
• Clean slices: Run a sharp knife under hot water, dry it, then slice. Repeat between cuts for polished edges.
• Bake test: If you’re unsure, check the cheesecake center with a gentle jiggle. It firms up as it chills; slightly underbaked center is okay.

Creative twists

• Salted caramel: Drizzle caramel and sprinkle flaky sea salt over the cooled bars.
• Espresso kick: Add 1–2 teaspoons instant espresso powder to the brownie batter for a mocha depth.
• Peanut butter swirl: Dollop peanut butter over the cheesecake batter and swirl for a PB-chocolate combo.
• Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Texture may be slightly different.
• Fruit swirl: Puree raspberries or cherries and drop small spoonfuls onto the cheesecake layer before swirling for a berry swirl.

Your questions answered

Q: How long does this take from start to finish?
A: Active prep is about 25–30 minutes. Bake time is 30–35 minutes, plus at least 2 hours chilling. Plan for roughly 3 hours total including chilling.

Q: Can I make these ahead for a party?
A: Yes. Bake a day ahead and refrigerate; they’ll be easier to slice and often taste better after the flavors meld. You can also freeze for longer storage and thaw in the fridge the day before serving.

Q: Can I substitute low-fat cream cheese or egg replacements?
A: Low-fat cream cheese will work but expect slightly softer texture and less richness. For egg replacements, the structure will change; try using commercial egg replacers for the brownie layer, but results vary. If you need dairy-free or vegan, consider specialty recipes designed for those needs.

Q: How do I know when it’s done?
A: The cheesecake layer should be mostly set with a slight jiggle in the center; the brownies’ edges should look set. A toothpick in the cheesecake area should come out with moist crumbs, not raw batter.

Q: Can I halve the recipe for an 8×8 pan?
A: Yes, reduce all ingredients by half and monitor baking time — it may finish in 25–30 minutes. Keep an eye on the center for doneness.

If you want more cheesecake-inspired desserts and dips for a party spread, check out the linked recipes above for ideas and inspiration.

Brownie Cheesecake Bars

Warm, fudgy brownie and silky cheesecake come together in these delicious bars that are perfect for potlucks, birthdays, or any comforting night.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Course Dessert, Snack

Cuisine American

Servings 12 bars

Calories 350 kcal

Ingredients

  

Brownie Layer Ingredients

• 1 cup unsalted butter Melted
• 2 cups granulated sugar Divided use
• 4 large eggs For brownie layer
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder For deep chocolate flavor
• 1 teaspoon vanilla extract For brownie layer

Cheesecake Layer Ingredients

• 16 oz cream cheese Softened and at room temperature
• 1/2 cup granulated sugar For cheesecake layer
• 2 large eggs For cheesecake layer
• 1 teaspoon vanilla extract For cheesecake layer

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment with some overhang for easy removal.
• In a small saucepan over low heat, melt the butter. Once melted, remove from heat and stir in 2 cups of sugar until dissolved. Let cool for a minute.
• Add 4 eggs to the butter-sugar mixture one at a time, whisking after each addition until smooth and slightly glossy.
• Stir in 1 cup flour, 1 cup cocoa powder, and 1 teaspoon vanilla just until combined.
• Spread the brownie batter evenly into the prepared pan.

Cheesecake Layer

• In a separate bowl, beat the softened cream cheese for about 2 minutes until smooth. Add 1/2 cup sugar, 2 eggs, and 1 teaspoon vanilla; mix until silky.
• Pour the cream cheese mixture over the brownie layer and drag a knife to create a marbled effect.

Baking

• Bake at 350°F for 30–35 minutes. The edges should be set and the center may jiggle slightly.
• Let cool to room temperature on a wire rack, then refrigerate for at least 2 hours before slicing into bars.

Notes

Store leftover bars in an airtight container in the refrigerator for up to 4–5 days. Individual bars can be wrapped and frozen for up to 2 months.

Keyword Brownie Cheesecake, Cheesecake Bars, Chocolate Bars, Indulgent Dessert, Potluck Treat