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stack of cheesecake brownies

Cheesecake Brownies

Take a box of brownie mix to new heights with these fudgy brownies laced with rich, creamy vanilla cheesecake.
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: brownie cheesecake bars, cheesecake brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16
Calories: 234kcal


  • 18 ounce box dry brownie mix
  • ½ cup unsalted butter melted but slightly cooled
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 ounces block style cream cheese softened
  • ½ cup sweetened condensed milk


  • Preheat oven to 350 degrees F.
  • Line an 8” x 8” baking pan with parchment paper. Leave the sides a little higher than the pan so the bars can be lifted out easily after they’ve cooled. Spray the parchment paper lined pan with non-stick cooking spray and set aside.
  • In a large bowl, beat together dry brownie mix, butter, egg, and vanilla extract until fully combined (about 30 seconds). Do not overmix.
  • In a separate medium bowl, beat cream cheese on high until smooth (about 30 seconds).
  • Beat sweetened condensed milk into the cream cheese until smooth (about 30 seconds). Set aside.
  • Press about 2/3 of the dough mixture into the bottom of the prepared pan. This dough will be thick (cookie dough consistency). If having difficulties spreading dough into the pan, lightly spray a spatula with non-stick cooking spray to help spread out the bottom layer.
  • Spread the cream cheese & sweetened condensed milk mixture evenly over the first dough layer.
  • Press the remaining 1/3 of dough into super flat pieces and cover as much of the cream cheese & sweetened condensed milk layer with the dough as possible. It’s okay if some of the cheesecake layer is still exposed.
  • Place baking tray in oven and bake for 29 to 31 minutes – the middle will look set and edges will be slightly browned. Do not over bake or these bars will lose the gooey texture.
  • Let bars cool in pan for at least 60 minutes before removing from pan and slicing into 16 squares. For clean edged squares, wipe the knife with a damp cloth in between cutting each row.


* This recipe starts with the dry mix only. Do not prepare the brownies as directed on the box.
** This recipe uses the block style cream cheese not the spreadable cream cheese found in the little tubs.


Calories: 234kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 160mg | Potassium: 61mg | Sugar: 21g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg