Chocolate Cheesecake Brownies combine fudgy brownies with a creamy chocolate cheesecake layer—perfect finger food for parties or a cozy dessert at home.
These Brownie Bottom Cheesecake Bars give you two desserts in one bite and are sure to impress friends and family.
Why You Must Make
- This Cheesecake Brownies Recipe is a crowd-pleaser—rich, chocolatey brownies topped with a smooth chocolate cheesecake layer. One happy taster called it “a molecular chocolate explosion.”
- Instead of choosing between brownies or cheesecake, you get both in every bite.
- These Brownie-Bottom Cheesecake Bars are handheld treats, ideal for picnics, potlucks, or parties—just don’t forget the napkins!
They’re simple to transport and easy to serve, and the combination of textures—dense brownie with a silky cheesecake top—keeps everyone coming back for more.
How to Make
- Make the brownie batter.
- Spread it evenly in the bottom of a prepared 8 x 8-inch (or 9 x 9-inch) pan.
- Make the cheesecake batter.
- Drop spoonfuls of the cheesecake batter over the brownie layer.
- Smooth the cheesecake layer gently; you can swirl the batters if you like.
- Bake until the bars are set.
- Cool and chill before slicing to serve.
Both layers bake together, producing a decadent bar with a fudgy bottom and a creamy top. If you love chocolate and cheesecake, add these to your baking rotation.
Expert Tips
- Line the pan: Use nonstick foil or foil sprayed with cooking spray to lift the bars easily from the pan for clean cutting.
- Melting chocolate: Chop the chocolate, then microwave in short bursts (start 20 seconds), stirring between intervals. Let residual heat finish any small pieces. Alternatively, melt over a simmering water bath.
- Smoothing layers: A small offset spatula makes spreading and smoothing the batters quick and neat.
- Cream cheese: Bring cream cheese to room temperature for a smooth cheesecake batter. If you’re short on time, unwrap and sit the foil-wrapped block in warm (not hot) water to soften it slightly.
Ingredient Notes
- Butter: Salted butter works well; if using unsalted, add a pinch of extra salt.
- Semi-sweet chocolate: Use a good melting chocolate or chopped baking bars for the best texture; chocolate chips can substitute in a pinch.
- Cocoa powder: Adds depth to both the brownie and cheesecake layers.
- Sugar and eggs: Use large eggs at room temperature for easier mixing and a better texture.
- Vanilla extract: Real vanilla adds richer flavor than imitation.
- Flour: All-purpose flour is fine; measure accurately for fudgy brownies.
- Salt: Table salt dissolves more readily in batter than coarse salts, making for a balanced flavor.
- Cream cheese: Bring to room temperature for a silky cheesecake layer; if needed, soften briefly in warm water as described above.
Frequently Asked Questions
Yes. Like traditional cheesecake, these bars should be stored in the refrigerator. Remove them about an hour before serving to let the cheesecake layer soften and become creamier.
Yes. Wrap or place the bars in an airtight container and freeze up to three months. Thaw overnight in the refrigerator before serving.
Serve plain or top individual squares with fresh berries, a scoop of vanilla ice cream, or a drizzle of chocolate sauce for added flair.
You May Also Like
- Chocolate Mousse Brownies
- Strawberry Cheesecake Brownies
- Easy Caramel Brownies
- Simple Fudgy Brownies
- More brownie recipes and variations
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Chocolate Cheesecake Brownies
30 minutes
40 minutes
3 hours
4 hours 10 minutes
16
When cheesecake and brownies collide, you’ll get an exquisite treat!
Ingredients
Brownies:
- ½ cup butter
- 2 ounces semi-sweet chocolate, chopped
- 2 tablespoons cocoa powder
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- ⅔ cup flour
- ¼ teaspoon salt
Cheesecake:
- 8 ounces cream cheese, at room temperature
- ⅓ cup sugar
- 2 tablespoons cocoa powder
- 1 egg
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350º. Line an 8 x 8 or 9 x 9-inch pan with nonstick foil or spray with nonstick spray. Set aside.
- Melt chocolate and butter gently until smooth. Stir in cocoa powder and let cool slightly.
- Whisk sugar, eggs, and vanilla. Gradually whisk in the chocolate mixture. Sift in flour and salt and stir until just combined. Spread into the prepared pan.
- Beat cream cheese, sugar, cocoa powder, egg, and vanilla until smooth. Drop spoonfuls over the brownie batter and smooth or swirl as desired.
- Bake 35–40 minutes, until the center is set and a knife inserted comes out clean.
- Cool completely, chill, then cut into squares. Store covered in the refrigerator.
Notes
Recipe adapted from Hugs and Cookies via Baking Bites.
Nutrition Information:
Yield:
16
Serving Size:
1 Serving
Amount Per Serving:
Calories: 225
Total Fat: 13g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 64mg
Sodium: 140mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 19g
Protein: 3g