Quick and easy Raspberry Double Chocolate Cream Cheese Bars to feed a crowd.

Raspberry Double Chocolate Cream Cheese Bars Recipe


Something magical happens when you mix the flavors of chocolate and raspberry. The added element of a cheesecake layer makes these Raspberry Double Chocolate Cream Cheese Bars extra-special. Starting with a cake mix makes these a snap to make. This tried and true recipe always brings raves.

Since the cookie bars are quite rich, consider cutting them smaller than you would a brownie. Bonus: You’ll have enough to feed a crowd with very little effort.

Raspberry Double Chocolate Cream Cheese Bars Recipe

Brownie Bottom Layer:
4 ounces cream cheese, at room temperature
1 large egg, at room temperature
8 Tablespoons (1/2 cup or 1 stick) butter, melted, but at room temperature
1 box (18.25 ounces) chocolate devil’s food cake mix
1/2 cup semi-sweet chocolate chips

Cheesecake Layer:
1 (8-ounce) package cream cheese, at room temperature
2 large eggs, at room temperature
2 cups powdered sugar
1/2 cup raspberry-flavored chocolate chips (See Notes)

Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with nonstick foil.

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For the Brownie Bottom Layer:
Cream 4 ounces of cream cheese, 1 egg, and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick (and give your arm a workout!), but piable like a soft dough. Using a spatula, press evenly into the bottom of the foiled pan. Evenly sprinkle on chocolate chips and press lightly into the batter with a spatula, but do not bury them.

For the Cheesecake Layer:
Place cream cheese, 2 eggs, and powdered sugar in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Spread evenly over bottom layer. Sprinkle on raspberry chocolate chips.

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Bake at 350 degrees F. for 35 to 40 minutes, and let them come to room temperature. Using the foil, carefully remove from pan, peel off foil, and cut into squares to serve.

Yield: 24 to 36 cookie bars, depending on cut size

• If you cannot find raspberry-flavored chocolate chips, substitute any other flavor or plain semi-sweet chocolate chips. Another alternative is to add 1/2 teaspoon of raspberry extract to the bottom brownie layer.

• Another alternative is to swirl raspberry jam into the cheesecake layer.

•Feel free to experiment using other flavored cake mixes, as well.

Raspberry Double Chocolate Cream Cheese Bars Recipe Photo ©2018 Peggy Filippone

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