Chocolate Chip Cheesecake Brownies are the perfect combination of rich, fudgy chocolate and creamy cheesecake in one irresistible treat! Perfect for summer picnics or anytime you need a treat that travels well.
Now that warm weather is finally here, outdoor picnics and potlucks are officially back. And because of that, I’ve been researching crowd-pleasing recipes that travel well. These Chocolate Chip Cheesecake Brownies totally fit the bill! The recipe is adapted from an old Toll House cookbook that my husband’s aunt gave him long before we met – definitely one of those vintage gems that still holds up today. The recipe is simple, kind of old school, and really delivers on flavor. Everybody loves them! They’re just as good chilled as they are at room temp, and you can cut them small or large depending on your appetite. Though, trust me – they’re rich. So a little goes a long way!
Make the Brownie Layer
First, get yourself some mini semisweet chocolate chips. You’ll need 2 cups for the entire recipe, which is one 12 oz. bag. Start by melting 1 1/4 cups of the mini morsels in the microwave. Heat on high for 1 minute, stir, and continue in 10- to 15-second bursts until smooth. Set aside to cool slightly.
In a mixing bowl, beat softened butter and granulated sugar together until creamy. Add 2 eggs, some vanilla extract, and salt. Mix until smooth. Pour in the melted chocolate, followed by all-purpose flour. Stir until fully combined. You may notice there’s no baking powder or soda in this recipe – that’s by design. It makes the brownie layer fudgy instead of cakey.
Layer in an 8×8-Inch Pan
Line an 8×8-inch pan with foil or parchment that overhangs the sides of the pan. This is for easy removal. Spread the brownie batter evenly into the bottom of the pan and set aside.
Make the Chocolate Chip Cheesecake Layer
In a clean bowl, beat a package of room-temperature cream cheese with the granulated sugar and 2 tablespoons softened butter until smooth and creamy. Add 2 eggs, vanilla extract, and 1 tablespoon flour. Beat until silky and well blended.
Fold in the Mini Chips
Gently fold in 3/4 cup mini chocolate chips into the cheesecake batter. These little guys add pockets of chocolate goodness in every bite.
Layer in the Pan
Pour the cheesecake mixture right over the brownie base and spread evenly to the edges. No swirling necessary. This creates a clean layer of cheesecake on top of the chocolate.
Bake at 350°F
Bake in a 350°F oven for 40 to 45 minutes, or until the center is set and the edges begin to lightly brown. The cheesecake layer should look slightly puffed and matte on top. A toothpick tester is no good here -shake the pan to test doneness. It shouldn’t wobble in the center.
Chill and Slice
Cool the pan on a wire rack for 1 hour, then transfer to the fridge and chill for at least 4 hours (overnight is even better). Lift the bars out using the foil, peel it away, and slice into squares or bars. They’re decadent. So as I mentioned earlier, smaller pieces go a long way.
These easy cream cheese brownie bars are perfect for picnics, summer potlucks, or any time you’re craving cheesecake but don’t want to bother with a springform pan or water bath. They’re rich, travel well, and slice into neat little squares that are ideal for sharing outdoors.
Related recipe: Cream Cheese Brownie Bread
Chocolate Chip Cheesecake Brownies
Brownie layer
- 1 1/4 cups mini semisweet chocolate chips
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter softened
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2/3 cup all-purpose flour
Chocolate chip cheesecake layer
- 8 oz. cream cheese at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter softened
- 2 large eggs
- 1 tablespoon all-purpose flour
- 3/4 cup mini semisweet chocolate chips
Brownie layer
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Preheat the oven to 350°F. Line an 8×8-inch square baking pan with foil or parchment paper, leaving an overhang for easy removal.
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In a microwave-safe bowl, melt the mini chocolate chips on high for 1 minute. Stir well. If lumps remain, heat in 10–15 second intervals to melt completely, stirring until smooth. Set aside to cool slightly.
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In the bowl of an electric mixer, beat the sugar and butter until creamy. Add the eggs, vanilla extract, and salt, mixing until fully combined. Stir in the melted chocolate, and then add the flour and mix until smooth.
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Spread the brownie batter evenly into the prepared pan. Set aside.
Chocolate chip cheesecake layer
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In a separate bowl, beat cream cheese, sugar, and softened butter until creamy and smooth. Add the eggs. Beat in the 1 tablespoon flour, and mix until well combined. Fold in the mini chocolate chips. Pour the cheesecake mixture over the brownie layer and gently spread to the edges for an even top.
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Bake at 350°F for 40–45 minutes, or until the center is set (it shouldn’t wobble when moved) and the edges are lightly golden. Cool the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours until firm (overnight recommended).
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Lift the chilled brownies out using the foil or parchment overhang. Cut into squares or bar shapes. Small ones are great, since these are rich! Store covered in the refrigerator. Bring to room temperature before enjoying for the best flavor and texture.
- Make Ahead: These brownies are perfect for prepping in advance. Once baked and chilled, they keep well in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for 10–15 minutes before serving if stored cold.
- Freezing: After chilling and slicing, layer the brownies between sheets of parchment in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight, or on the counter for about an hour before serving.
This recipe was adapted from an old Nestle Toll House cookbook, circa 1987. They were called ‘Black and White Cheesecake Brownies’ in the cookbook.
