Brownie Batter Cheesecake Bars combine two classic desserts in one rich, chocolate-filled treat. A fudgy brownie crust is layered with smooth cheesecake filling and topped with silky chocolate ganache for an easy dessert that feels bakery-worthy without complicated steps. Made with Betty Crocker™ Fudge Brownie Mix, these bars are perfect for birthdays, holidays or anytime you want a crowd-pleasing chocolate dessert. Chill before slicing for clean layers and the best texture in every bite.
With just a few ingredients, you can make these rich Brownie Batter Cheesecake Bars.
Betty Crocker™ Fudge Brownie Mix: Brownie mix creates a rich, fudgy crust that serves as the base for the cheesecake layer while keeping prep simple and convenient.
Cream Cheese: Cream cheese gives the filling its creamy texture and classic cheesecake flavor. Softened cream cheese blends more smoothly into the batter.
Heavy Whipping Cream: Heavy whipping cream adds richness to both the cheesecake filling and chocolate ganache topping.
Semisweet Chocolate Chips: Chocolate chips melt into a smooth ganache that adds an extra layer of chocolate flavor to the bars.
Vanilla: Vanilla helps balance the rich chocolate and cheesecake flavors throughout the dessert.
Other Ingredients You’ll Need: Water, vegetable oil, eggs, sugar, and fine sea salt (optional).
If you are lucky to have leftovers, he's how to store them to keep them fresh.
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days.
Freezer
Place sliced bars in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months.
Heat oven to 325°F. Spray the bottom of a 13x9-inch pan with cooking spray.
Make brownie batter as directed on the box for cakelike brownies. Measure out 1/2 cup batter; cover and refrigerate for later use. Spread remaining batter in the bottom of the pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from the side of the pan comes out clean. Cool 10 minutes.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add sugar; beat until smooth. Add the reserved 1/2 cup brownie 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 the center is set. Cool 30 minutes.
In a 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 the mixture on top of the cheesecake layer.
Refrigerate about 4 hours or until cooled completely. Cut into 6 rows by 4 rows. Sprinkle sea salt over the top before serving, if desired.
