Best 8 Brownie Cheesecake Bars Recipes
Indulge in the ultimate dessert experience with our irresistible brownie cheesecake bars! These delectable treats combine the fudgy richness of brownies with the creamy indulgence of cheesecake, creating a symphony of flavors that will tantalize your taste buds. Our collection of recipes offers a variety of options to suit every palate, from classic New York-style cheesecake to velvety chocolate and even a gluten-free delight. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow instructions and helpful tips will guide you through the process of creating these irresistible treats. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more!
Here are our top 8 tried and tested recipes!
COOKIES & CREAM BROWNIE CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, chocolate sandwich cookies
Provided by Alvin Zhou
Categories Desserts
Yield 10 servings
Number Of Ingredients 6
Steps:
- Prepare the brownie mix in a bowl.
- In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
- Add the egg and vanilla, stirring until evenly combined.
- Spread the brownie batter in an even layer on the bottom of the pan.
- Preheat oven to 325°F (165°C) and grease a 9x13 (23x33 cm) baking pan.
- Place 24 of the sandwich cookies in a single layer on top of the brownie batter. To fill in the edges, cut 6 of the cookies in half and nudge those in.
- Pour the cheesecake batter on top, spreading it evenly over the cookies.
- Crush the remaining 6 cookies and sprinkle on top of the cheesecake batter.
- Bake for about 45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly.
- Cool and chill for at least 2 hours.
- Slice and serve!
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 59 grams, Fat 34 grams, Fiber 1 gram, Protein 9 grams, Sugar 44 grams
COOKIES-AND-MILK CHEESECAKE BROWNIE BARS
Triple-layered lusciousness, all in one bar: Brownies on the bottom, creamy cheesecake in the middle and tender chocolate chip cookies on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 30
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.
- Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
- Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 20 g, TransFat 0 g
BROWNIE CHEESECAKE BARS
You'll get two dessert favorites in one with these sweet treats where creamy cheesecake is layered atop fudgy, nutty brownies.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.
- Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish with chocolate syrup. Cut into bars. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 26.6 g, Cholesterol 34.1 mg, Fat 12.7 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 145.5 mg, Sugar 19.6 g
MOCHA CHEESECAKE BROWNIE BARS
Categories Cookies Coffee Chocolate Egg Dessert Bake Cream Cheese Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 22
Steps:
- Make brownie:
- Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch metal baking pan. Melt butter in medium saucepan over low heat. Add chocolate; stir until chocolate melts. Remove from heat. Whisk in remaining ingredients. Spread batter in thin layer on bottom of prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 10 minutes. Cool.
- Make filling:
- Reduce oven temperature to 325°F. Stir cream and coffee poweder in small saucepan over medium-high heat until coffee powder dissolves. Cool.
- Beat cream cheese and sugar in large bowl until light. Beat in egg and yolk. Add sour cream, flour, vanilla and coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie. Bake until filling puffs slightly around edges and the center is set, about 35 minutes. Cool completely on rack. Cover pan with foil and chill overnight.
- Make topping:
- Stir sour cream and sugar in small saucepan over low heat until sugar dissolves, about 2 minutes (do not boil). Spread topping evenly over filling. Cool slightly. Cover; chill until topping sets, at least 2 hours. (Can be made 1 day ahead; keep chilled.) Cut dessert into 24 bars. Serve cold.
BROWNIE BATTER CHEESECAKE BARS
This genius brownie-mix hack is a chocolate lover's dream dessert: creamy cheesecake with a chocolatey crust and a topping of silky chocolate ganache.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h55m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray bottom of 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box for cakelike brownies. Measure out 1/2 cup batter; cover and refrigerate for later use. Spread remaining batter in bottom of pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until smooth. Add reserved 1/2 cup batter, 2 tablespoons whipping cream and the vanilla; beat until smooth. Add 2 eggs; beat just until blended. Spread evenly over cooled crust.
- Bake 26 to 30 minutes or until center is set. Cool 30 minutes.
- In medium microwavable bowl, microwave chocolate chips and 3/4 cup whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Spread mixture on top of cheesecake layer. Refrigerate about 4 hours or until cooled completely. Cut into 6 rows by 4 rows. Sprinkle sea salt on top of chocolate layer before serving, if desired.
Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 24 g, TransFat 0 g
MOCHA CHEESECAKE BROWNIE BARS
These treats start with a brownie crust, which gets filled with a mocha cheesecake mixture and then finished off with a sour cream topping. Be sure to bake the crust and filling a day before serving the bars!
Provided by Stephanie
Categories Desserts Cookies Filled Cookie Recipes
Yield 24
Number Of Ingredients 19
Steps:
- First make the brownie crust. Begin by melting butter in medium saucepan over low heat. Add 2 ounces chopped chocolate to the butter; stir until chocolate melts, and remove from heat. Whisk in 1/3 cup flour, 1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract, and pinch of salt. Spread batter in thin layer on bottom of greased and floured 8 x 8 x 2 inch pan.
- Bake at 350 degrees F (175 degrees C) until tester toothpick inserted into center comes out with only moist crumbs attached, about 10 minutes. Cool.
- Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.
- Beat cream cheese and 2/3 cup sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla, and the coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie crust.
- Reduce oven temperature to 325 degrees F (165 degrees C). Bake about 35 minutes, or until filling puffs slightly around the edges and center is set. Cool completely on rack. Cover pan with foil, and chill overnight.
- Now make the topping. In a small saucepan, stir 1 cup sour cream and confectioners' sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling. Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut dessert into 24 bars. Serve cold.
Nutrition Facts : Calories 165 calories, Carbohydrate 15.4 g, Cholesterol 49.2 mg, Fat 11 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 42.1 mg, Sugar 12.5 g
BROWNIE BRITTLE EGGNOG CHEESECAKE BARS
Haven't tried this yet but they sound FAB! Got the recipe and pic off off a site called "Foodista" and she reposted it from Sheila G.'s website (creator of Brownie Brittle....which is delicious and addictive, by the way!!!) Try it out and let me know how it is! I'm on a diet....this is just food porn for me! hahaha
Provided by Dana Wigdor
Categories Other Desserts
Time 45m
Number Of Ingredients 9
Steps:
- 1. Crust: Mix 1 stick of melted butter with 2 Cups of Brownie Brittle crumbs. Press into a greased 9 x 13 pan and Bake for 8 min at 350°
- 2. Mix cream cheese, sugar, flour, eggnog, and eggs together. Add chocolate chips. Pour over crust.
- 3. Bake at 350° for 35 minutes.
- 4. Cool - then sprinkle nutmeg on top.
PUMPKIN CHEESECAKE BROWNIE BARS RECIPE BY TASTY
Here's what you need: brownie mix, leftover chocolate candy, heavy cream, gelatin, cream cheese, sugar, pumpkin pie spice, vanilla extract, pumpkin puree, chocolate syrup
Provided by Matthew Johnson
Categories Desserts
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare your favorite type of brownie batter or use a boxed variety.
- Transfer the batter to a greased 9x13-inch (23x33 cm) baking dish.
- Sprinkle in the chopped leftover candy and place in the oven to bake for 25 minutes or until cooked through. Let cool completely.
- To the warmed heavy cream, add a package of gelatin and allow it to bloom for 1-3 minutes.
- To a large bowl, add the cream cheese, sugar, pumpkin pie spice, vanilla extract, pumpkin puree, warm cream with gelatin. Stir to combine.
- Pour the mixture over the brownies and let cool in the refrigerator for at least 4 hours, or until set.
- Slice the brownies, drizzle with chocolate syrup, and serve.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 60 grams, Fat 32 grams, Fiber 3 grams, Protein 7 grams, Sugar 46 grams
Tips:
- For a richer flavor, use high-quality chocolate and cream cheese. - Make sure the cream cheese is at room temperature before using it, this will ensure a smooth and creamy filling. - Do not overmix the brownie batter, this will result in a dense and cakey brownie. - Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. - Allow the brownies to cool completely before topping them with the cheesecake filling. - Use a high-quality sour cream for the cheesecake filling, this will give it a rich and tangy flavor. - Chill the cheesecake bars for at least 4 hours before serving, this will allow the flavors to meld and the bars to set properly.Conclusion:
Brownie cheesecake bars are a delicious and decadent dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. With a fudgy brownie base and a creamy cheesecake filling, these bars are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give brownie cheesecake bars a try. You won't be disappointed!
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