Brownie Mix Cheesecake Bars

If you want a dessert that feels like it came from a bakery case—but is actually easy—make these Brownie Mix Cheesecake Bars. The bottom is a thin, fudgy brownie crust made from your brownie mix, and the top is a creamy, no-bake vanilla cheesecake layer that sets up beautifully in the fridge. They slice clean, look impressive on a platter, and are perfect for parties because you can make them ahead.

Yield

12 bars (8×8 pan)

Total Time

1 hour 20 minutes (plus chill time)

• 15 minutes prep
• 18–22 minutes bake
• 15 minutes cool
• 10 minutes assemble
• 2–4 hours chill (or overnight for best slicing)

Supplies Needed

• 8×8 baking pan
• Parchment paper (recommended for easy lift-out)
• Mixing bowls
• Whisk + rubber spatula
• Hand mixer (or stand mixer) for the cheesecake layer
• Measuring cups/spoons
• Knife for clean slices

Ingredients

Brownie Crust

• 1 box Benevolent Bakery Brownie Mix
• Eggs, oil, and water as directed on the package

No-Bake Cheesecake Layer

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Pinch of salt

Optional Toppings

• Chocolate shavings or mini chocolate chips
• Light cocoa powder dusting
• Crushed cookies (like chocolate sandwich cookies)

Step-by-Step Instructions

1. Preheat + line the pan. Preheat your oven to the temperature on your brownie mix box. Line an 8×8 pan with parchment, leaving a little overhang so you can lift the bars out later.
2. Make the brownie batter. Mix the brownie batter exactly according to the package directions.
3. Bake a thin brownie crust. Pour the batter into the pan and spread into an even layer. Bake 18–22 minutes, until the top looks set and a toothpick comes out with a few moist crumbs (not wet batter). You want it fudgy, not overbaked.
4. Cool the crust. Let the brownie layer cool in the pan for about 15 minutes. (It doesn’t need to be fully cold, just not hot.)
5. Start the cheesecake base. In a bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla, and a pinch of salt. Mix until creamy with no lumps.
6. Whip it fluffy. Pour in heavy cream and whip until the mixture becomes thick and spreadable (soft peaks to slightly firmer). This is what makes the cheesecake layer set without baking.
7. Spread + top. Spoon the cheesecake layer over the brownie crust and spread evenly. Add toppings (chips, shavings, or a cocoa dusting) if using.
8. Chill to set. Cover and refrigerate for 2–4 hours (overnight is best for sharp slices).
9. Slice clean. Lift out using parchment. For neat cuts, wipe your knife between slices and use a gentle sawing motion.

Tips & Variations

• Extra clean slices: Chill overnight and cut while very cold.
• Make it fancy: Add a thin drizzle of melted chocolate over the top after chilling.
• Storage: Keep covered in the fridge for up to 4 days. (These also freeze well—wrap individual bars and freeze up to 1 month.)