If you can’t decide between rich, fudgy brownies and creamy cheesecake, these Cheesecake Brownie Bars give you the best of both worlds. With a decadent chocolate brownie base swirled together with smooth cheesecake filling, every bite is rich, tangy, and completely irresistible. They’re the kind of dessert that feels a little extra special without being complicated to make—perfect for bake sales, holidays, potlucks, or anytime you want an easy dessert that looks as good as it tastes. The beautiful cheesecake swirl also makes these bars a showstopper on any dessert table.
These bars are easy to dress up for different seasons. Add peppermint during the holidays, fresh berries in spring and summer, or caramel and pumpkin spice flavors in the fall. Their beautiful swirled appearance makes them feel bakery-worthy, while still being simple enough for casual weekend baking.
This was inspired by my Ultimate Brownie Recipe on this site, but I needed something elevated for my son's birthday.
Ingredients
For the Base:
- Chocolate Wafer Cookies
- Butter
For the Cheesecake Filling:
- Cream Cheese
- Granulated Sugar
- Salt
- Sour Cream
- Vanilla Extract
- Eggs
For the Brownie Swirl:
- Eggs
- Granulated Sugar
- Brown Sugar
- Vegetable Oil
- Vanilla Extract
- Salt
- Baking Powder
- Semisweet Chocolate
- Butter
- Cocoa Powder
- All-Purpose Flour
See recipe card for quantities.
Variations
One of the best things about Cheesecake Brownie Bars is how easy they are to customize. Here are some delicious substitutions and variations to try:
- Mint Chocolate Cheesecake Bars – Add peppermint extract to the cheesecake layer and top with crushed peppermint candies for a holiday twist.
- Salted Caramel Swirl – Drizzle caramel sauce into the brownie batter before baking and sprinkle flaky sea salt on top.
- Peanut Butter Cheesecake Brownies – Swirl creamy peanut butter into the cheesecake layer for a rich peanut butter cup flavor.
You can also change up the toppings with chocolate drizzle, whipped cream, crushed cookies, or fresh berries, depending on the season or occasion.
Equipment
To make this recipe quick and easy to throw together, I used a food processor to mix each of the components (crust, cheesecake, and brownie batter).
If you don't have a food processor, you can crush the cookies in a bag with a rolling pin. Then use a mixer on low speed to make the cheesecake batter. Do not whip a lot of air into the cheesecake, as this will create bubbles and cracks. You can then also use the mixer to make the brownie batter.
Here is the food processor that I use, and I truly love it!
Storage
Because of the cheesecake layer, Cheesecake Brownie Bars should be refrigerated. Place the bars in an airtight container or cover the pan tightly with plastic wrap to keep them fresh and prevent them from drying out. They’ll stay delicious for up to 5 days chilled.
For the best texture and flavor, let the bars sit at room temperature for about 10–15 minutes before serving.
These bars also freeze well—just wrap individual pieces tightly and freeze for up to 2 months for an easy make-ahead dessert.
Top Tips
Tip #1: For the best Cheesecake Brownie Bars, avoid overbaking them. The brownie swirl should still look slightly soft in the center when you take the pan out of the oven, since the bars will continue to set as they cool. Overbaking can make the brownies dry and the cheesecake layer less creamy.
Tip #2: For those beautiful swirls, gently drag a knife or skewer through the batters just a few times—too much swirling can muddy the layers instead of creating that classic marbled look.
FAQ
Can I make Cheesecake Brownie Bars ahead of time?
Yes! These bars are even better after chilling for a few hours or overnight, which makes them a great make-ahead dessert for parties, holidays, or bake sales.
Do Cheesecake Brownie Bars need to be refrigerated?
They do. Because of the cream cheese filling, the bars should be stored in the refrigerator in an airtight container to keep them fresh and creamy.
Can I use boxed brownie mix instead of homemade brownie batter?
Absolutely. A boxed brownie mix works well if you want to save time. Simply prepare the brownie batter according to the package directions and swirl in the cheesecake layer before baking.
Cheesecake Brownie Bars
Ingredients
For the Crust
- 200 grams Chocolate Cookies i.e. Oreos without the cream
- 70 grams Unsalted Butter melted
For the Cheescake
- 678 grams Cream Cheese full fat, at room temp
- 200 grams Granulated Sugar
- ½ teaspoon Salt
- 180 grams Sour Cream at room temp
- 1 tablespoon Vanilla Extract
- 3 Eggs large, at room temp
For the Brownies
- 2 Eggs large, at room temp
- 150 grams Granulated Sugar
- 50 grams Brown Sugar
- 60 grams Vegetable Oil
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 113 grams Chocolate, semi-sweet or bittersweet
- 56 grams Unsalted Butter
- 2 tablespoon Cocoa Powder
- 40 grams All-Purpose Flour
Instructions
Make the Crust
- Preheat the oven to 325° F (170° C). Butter a 9x13 pan and make a parchment paper sling.
- Place the cookies in a food processor and pulse until you have fine crumbs. Melt the butter and add it to the food processor. Pulse until well combined (three or four pulses).
- Press the cookie mixture into the pan. Using the bottom of a glass or measuring cup is an easy way to press the crumbs flat and evenly in the pan. Bake for 10 minutes.
- Let the crust cool completely before adding the filling.
Make the Cheesecake
- Clean the food processor and add the cream cheese, sugar, and salt, and pulse until smooth. Add the sour cream, vanilla, and eggs. Pulse until combined. Set aside.
Make the Brownies
- In a large bowl, whisk together the eggs, sugars, oil, vanilla, salt, and baking powder. Set aside.
- In a small saucepan on low heat, melt the chocolate and butter together, stirring often to prevent burning. Stir over low heat until completely smooth. Remove from the heat and whisk in the cocoa powder.
- Add the chocolate mixture to the egg mixture and stir until completely smooth.
- Add the flour and stif just until combined.
- Pour about ⅔ of the brownie mixture on top of the baked crust. Smooth the mixture with a spatula or an offset spatula.
- Carefully pour the cheesecake mixture over the brownie batter. Drop spoonfuls of the remaining brownie batter on top of the cheesecake. Pull a knife or offset spatula through the brownie dollops to create swirls. Be careful not to push down too deep and break the crust.
- Bake for 35 to 45 minutes. The edges should be set, and there should be a slight giggle in the center. Remove from the oven and cool on a wire rack for an hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Use the parchment sling to remove the Cheesecake Brownie Bars from the pan. Use a sharp knife to cut into 12 large squares or 24 small squares. Wipe the knife on a damp towel after each cut to make sure that slices cut cleanly.
Nutrition
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Pairing
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