Cheesecake Brownies Recipe

Cheesecake brownies are the ultimate mashup dessert.  They are rich, fudgy chocolate brownies swirled with a creamy, tangy layer of cheesecake that takes every bite to a whole new level. They offer the best of both worlds: the deep cocoa flavour of a classic brownie and the smooth, velvety decadence of cheesecake. With their beautiful marbled tops and indulgent texture, these brownies feel special enough for celebrations yet simple enough to whip up anytime a craving hits.

In this blog post, you will learn how to make cheesecake brownies.

How to Make Cheesecake Brownies

These rich, bakery-style cheesecake brownies come together with simple steps and a little swirling magic.

Start by preparing the cream cheese filling: beat the softened cream cheese, sugar, vanilla, and egg yolk until completely smooth, then chill it in the fridge while you work on the brownie batter.

Keeping it chilled helps you achieve those gorgeous, defined swirls later.

Next, melt the butter and dark chocolate chips either in the microwave in short intervals or gently on the stove, stirring constantly so nothing burns. When the mixture is silky, whisk in the cocoa powder and set it aside.

In a separate large bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture becomes thick, pale, and fluffy, about two minutes.  Pour the warm chocolate mixture into the egg mixture and beat on low until fully combined.

Add the salt, vanilla extract, and flour, mixing slowly just until the batter comes together without any flour streaks.

Spread two-thirds of this luscious brownie batter into a parchment-lined 8×8 baking dish, then gently dollop the chilled cream cheese filling across the top.

Add the remaining brownie batter over the filling, and use a butter knife to create as many beautiful swirls as you’d like.

Bake the brownies for 50 minutes to 1 hour, removing them when a knife inserted in the center comes out mostly clean with a few moist crumbs—exactly what you want for fudgy brownies.

Let them cool in the pan for about 10 minutes, then carefully transfer them to a rack to cool completely for another two hours.

Once set, slice into perfect squares and enjoy every creamy, chocolatey bite!

Storage

Storing cheesecake brownies properly keeps them fudgy, creamy, and incredibly delicious for days. Here’s the best way to keep them fresh.
Because they contain a cheesecake layer, cheesecake brownies must be refrigerated. Once fully cooled, place them in an airtight container or wrap the pan tightly with plastic wrap. Store them in the fridge for up to 4–5 days.  For the best texture, let each brownie sit at room temperature for about 10–15 minutes before eating so the cheesecake softens slightly.

Cheesecake brownies freeze beautifully!  Slice them first, then wrap each square tightly in plastic wrap and place them in a freezer-safe container or zip-top bag.  They’ll keep for up to 2 months.

Thaw individual brownies in the fridge or on the counter, then enjoy as usual.

Ingredients

• Unsalted Butter: The base of any good brownie, melted butter gives the batter a deep richness and helps create that signature fudgy texture we all love.
• Dark Chocolate Chips: Melted into the butter, dark chocolate adds bold cocoa flavor and a silky smooth consistency to the brownie layer.
• Cocoa Powder: Enhances the chocolate even further, giving the brownies a deeper, more intense chocolate taste.
• Granulated Sugar: Sweetens the brownies and helps create that shiny, crackly top when whipped with the eggs.
• Brown Sugar: Adds moisture and a hint of caramel-like depth, making the brownies extra chewy and soft.
• Eggs: Beaten into the batter to give structure and lift while keeping the brownies dense and fudgy.
• Salt: Just a pinch brings balance, highlighting the chocolate and cheesecake flavors without overpowering them.
• Vanilla Extract: Adds warmth and aroma to both the brownie layer and the cheesecake swirl.
• All-Purpose Flour: Used sparingly to keep the brownies rich and dense rather than cakey.
• Full-Fat Cream Cheese: The star of the cheesecake swirl, giving it a smooth, tangy, and creamy finish that perfectly complements the chocolate.
• Egg Yolk: Adds richness and helps the cheesecake layer set into a velvety, custard-like swirl.

Tips

• Use a butter knife to cut the cream cheese filling into the bottom layer of the brownies.  Just try not to cut too deeply.

Cheesecake Brownies Recipe

This cheesecake brownie recipe is a delicious homemade dessert that is perfect for changing up your regular brownie recipe!  Easy to make and super rich and indulgent, you are going to love these cheesecake brownies!

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Servings 16

Ingredients

  

Brownie Batter

• 1/2 c. butter unsalted
• 1 c. dark chocolate chips
• 1 tbsp. cocoa powder
• 1 c. granulated sugar
• 1/3 c. brown sugar
• 2 eggs
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• 1/3 c. all-purpose flour

Cream Cheese Filling

• 8 oz. full-fat cream cheese
• 1/4 c. granulated sugar
• 1/2 tsp. vanilla extract
• 1 egg yolk

Instructions

 

Cream Cheese Filling Instructions

• In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and egg yolk together until it is smooth. Keep in the fridge until needed.

Brownie Batter Instructions

• Preheat your oven to 350℉/176℃/Gas Mark 4.
• Melt the unsalted butter with the dark chocolate chips in either a saucepan on low heat or in the microwave. If using the microwave, heat in 30-second intervals, stirring between each interval. If melting in a saucepan, continuously stir to avoid the chocolate from burning.
• Once the butter and chocolate chips have melted completely, whisk the cocoa powder into the chocolate mixture. Set aside.
• In a large bowl, beat the granulated sugar, brown sugar, and eggs together until it is a light, fluffy mixture. Beat for approximately 2 minutes, scraping down the sides as needed.
• Pour the chocolate mixture into the egg mixture and beat on low speed until fully incorporated.
• Add the salt, vanilla extract, and all-purpose flour, and beat slowly until just incorporated together and there are no flour lumps seen.
• Pour two-thirds of the mixture into a parchment paper-lined 8x8 dish.
• Slowly dollop the cream cheese filling on top of the brownie mixture in the dish.
• Once the cream cheese filling is placed on top of the brownie batter, take the rest of the brownie batter and place it on top of the cream cheese. Next, take a knife and swirl it through the brownie and cream cheese, swirling as much as you desire.
• Bake for 50 minutes to 1 hour or until a knife inserted into the centre comes out mostly clean. A few crumbs on the knife in brownies is desired.
• Remove from the oven and let cool in the pan for 10 minutes.
• Remove from the pan and continue to let cool for 2 hours until completely cool.
• Cut up into squares and enjoy!

Notes

Nutritional Information                                                                               Servings 16

Calories 196               Carbs 22g                               Protein 12g                Fat 9g

Nutritional Information is automatically calculated and should only be used as a guide.

Author:  Sarah Young

In this blog post, you learned how to make cheesecake brownies.

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